Prepare one baking sheets by placing two 3-inch macaron templates on baking sheet. You can print the templates by going to the link in the notes. Place parchment paper or silicone mats over the templates. Set baking sheet aside.
Place oven rack in the lower half of the oven, but not all the way to the bottom. Preheat oven to 300 degrees.
Add powdered sugar and almond flour to the bowl of a food processor. Process the ingredients for about 30 seconds so that the mixture is super fine. Sieve the flour and sugar mixture three times. Set mixture aside.
In the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar and begin to beat on medium-high until it begins to foam. Once it starts to get foamy, begin to slowly sprinkle the granulated sugar into the egg whites until it's all been incorporated. Increase the speed to high to whip the meringue into stiff peaks. The meringue should have the consistency of shaving cream, NOT soft serve. Add food coloring and mix to combine. If you want a deeper color, add a little bit more coloring. But a little goes a long way.
Once the meringue is done, add one-third of the sifted flour mixture to the meringue and fold with a spatula. Do this step very carefully and slowly, cutting the mixture down the middle and swooping around. Once it's incorporated, add a second-third and gently fold in. Then, add the final third. Mix just until it's incorporated. Do not over mix. The consistency should be like slow-moving lava. To check for consistency, the batter should flow from your spatula like thick lava and hold a ribbon for a couple seconds. If it falls into clumps and doesn't fall slowly, it is not mixed enough. Keep mixing slowly so that the batter deflates a bit and the proper consistency is reached.
Transfer batter to a piping bag fitted with a smooth, large round tip. Squeeze out the batter into the center until the batter reaches the edge of the macaron template. Repeat with other 7 templates. When you get to the end of the batter, a lot of it will stick to the bag. To push the excess batter down the bag, use the edge of a bench scrapper.
After you've pipped all the circles, smack the baking sheets on the counter a couple times to release air bubbles. Use a toothpick to pop all the air bubbles. If you don't do this step, the air bubbles will release steam while baking and crack the shells.
Let them sit to dry out until the tops are smooth to the touch, about 30 minutes. They are done when you rub your finger over the top and your finger doesn't stick.
Bake macaron shells in preheated oven for 15-18 minutes or until they easily lift off the silicone baking mat.. Make sure to rotate the sheet halfway through, for even baking. Remove from oven and let them cool for 5 minutes before transferring to a wire rack to finish cooling.
Lay half of the macarons flat side up on a baking sheet. Arrange 6 fresh raspberries, open side down, around the outside of the shell. Spoon about 1 tablespoon of lime curd into the center of the raspberries. Top with the other shell and gently press down. Do this for all the macaron shells until done.
Once filled, macarons can be refrigerated in an airtight container for up to 1 day.
