1-First, sift the powdered sugar and almond flour to remove any lumps, setting the stage for smooth shells.

2-Whip the egg whites and granulated sugar until you get stiff peaks, then gently fold in the dry mix with your choice of pink or green food coloring for that colorful twist.

3-Pipe the batter onto baking trays, let it rest so it dries a bit, and bake at 300°F (about 150°C) for 15 to 20 minutes, remembering to rotate the trays for even baking.

4-For the lime curd, cream the butter, sugar, and lime zest together, add the eggs and salt, mix well, and stir in the lime juice. Cook on medium heat until it thickens it’s that tangy center we love.

5-Now for the raspberry buttercream: Cream the butter and cream cheese, slowly mix in the powdered sugar and raspberry powder, and add milk to get it just right.

6-To put it all together, pipe the raspberry buttercream around the edges of a shell, drop a dollop of lime curd in the middle, and top with another shell. Chill them to let the flavors blend.