1. preparing the macaron shells

1. Prep your tools: Ensure all tools are grease-free by wiping them with vinegar. Grease can compromise the meringue. Prepare one piping bag fitted with a 1/4-inch round tip and two additional piping bags for the batter. Line two baking sheets with parchment paper or silicone mats.
2. Sift and measure: Sift almond flour and powdered sugar together into a bowl.
3. Make the meringue: Whisk sugar and egg white powder in a bowl over simmering water. Add egg whites, whisk until frothy, and the sugar dissolves. Transfer to a stand mixer, whisking until stiff peaks form.
4. Combine ingredients: Gently fold the almond flour mixture into the meringue using a J-motion.
5. Color the batter: Divide the batter into two bowls. Add pink and purple coloring to one and yellow and orange to the other, mixing until each achieves a flowing consistency.

Tip: Use the figure-eight and teaspoon tests to ensure the batter flows without breaking but isn’t too runny.

6. Layered piping: Brush food coloring along the inner walls of each piping bag for a marbled effect. Transfer batters to the bags and place them inside the prepared piping bag. Pipe circles onto the baking sheet, bang the trays to release air bubbles, and let them rest for 20-40 minutes.
7. Bake: Preheat your oven to 300°F (150°C). Bake one tray at a time, rotating halfway through, for 15-20 minutes. Let shells cool before filling.

2. mango curd

1. Prepare mango pulp: Puree mango in a food processor to create a smooth pulp.
2. Mix ingredients: Cream butter and sugar, then add egg yolks one at a time. Mix in mango pulp and lemon juice.
3. Cook the curd: Cook the mixture over low heat, stirring constantly, until it thickens and reaches 170°F. Transfer to a bowl, cool, and refrigerate for at least 6 hours.

3. raspberry buttercream

1. Cream the butter: Beat softened butter until fluffy.
2. Add dry ingredients: Mix in confectioners’ sugar and raspberry powder.
3. Adjust consistency: Add milk or water as needed for a smooth, creamy texture.

4. assembling the macarons

1. Pipe a ring of raspberry buttercream around the edges of a shell. Fill the center with mango curd.
2. Top with another shell, pressing gently.
3. Refrigerate overnight to let flavors meld before serving.