Preheat oven to 275°. Line a baking sheet with parchment paper OR Silpat liner.

Beat egg whites in bowl or mixer, until foamy.

Add sugar and continue to beat until peaks are stiff, about 5 minutes.

In between pulses of your mixer, use a toothpick to add green coloring to the meringue. You can do this by withdrawing the toothpick when the food coloring comes off it. It should take 3 to 4 applications for a nice green color.

Sift 2 cups confectioners’ sugar, almond flour, and salt together. Repeat process once more.

Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula.

Transfer batter to a piping bag.

Pipe macaron batter onto the Silpat liner, using a circular motion to make macarons approximately 1-inch in diameter.

Tap the baking sheet against the counter about 8 times to release air bubbles.

Bake in the preheated oven for 9 to 10 minutes.

Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form pieds, about 10 minutes more.

Use a spatula to lift macarons from Silpat liner and let them cool for about half an hour before adding the filling.

For an easy filling, simply microwave chocolate chips and whipping cream for about 2 minutes or until melted enough to spread between macaron layers with a knife. You can fit the macarons you have just backed together like a sandwich when one side is spread with chocolate.