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Macarons:

125 g almond flour

225 g confectioners

sugar

125 g egg whites

Pinch cream of tartar

110 g sugar

Red food coloring

Rose Water

To make the macarons:

1. Prepare 3 baking pans with parchment.

2. In a food processor mix the almond meal and confectioners sugar together until well blended. You may need to scrape down the bowl.

3. Place the egg whites and cream of tartar into a bowl of a stand mixer fitted with the whip attachment. Beat on medium until frothy. Slowly add the sugar in a steady stream. If you are adding food color and rose water, do so when the meringue is at soft peak. Turn up the speed and continue beating until they form a stiff peak.

4. Fold the almond mixture into the whites a 1/3 at a time. Continue folding even after the almond mixture is completely incorporated, it should start to droop down the spatula and side of the bowl when you have reached the right consistency.

5. Put the macaron batter in a pastry bag fitted with a large round tip. Pipe the mixture onto the baking sheet lined with parchment.

6. After you have piped out all of the macaron rounds, slam the pan down on the counter 6 of 7 times with a fair amount of force.

7. Let the macarons sit on the counter until the surface of the batter has formed a skin.

8. Bake at 330°F for about 12 minutes. Bake them one sheet pan at a time.

9. Allow to cool completely before filling with buttercream.

1/2 cup egg whites (about 8 egg whites)

1 cup sugar

3/4 pound unsalted butter, room temperature

Pinch salt

1 teaspoon vanilla

Zest of two lemons

Zest of two limes

Juice of half lime

Pink and green food coloring for rosettes and leaves

To make the buttercream:

1. In the bowl of your stand mixer combine the egg whites and sugar. It will be very thick and grainy.

2. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. This can take several minutes. You want to brush the sides down with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.

3. Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth and has no grains left, put it on your stand mixer and beat with the whip attachment on medium high speed.

4. Beat it until it is light, fluffy, glossy and the bowl feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you add it.

5. Once the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed.

6. Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy looking again. (set aside 1 cup of buttercream to use for piping the rosettes and leaves)

7. Add the salt, vanilla, zests and juice to remaining buttercream.