I have high hopes (I always do) for my next batch of macarons. I've decided to do lemon and lime. I want to do half lemon, half lime.
My stand mixer isn't perfect, I fear that it won't perfectly whip a small batch of egg whites (so I don't want to halve the recipe), yet I want two distinct colors of cookie. I'm doing the same with the filling, but that's easy.
So, my thought is to whip up all of the meringue with yellow and then do the macaronage with half of the meringue. As those are baking, I'll add green to the meringue left in the mixer, briefly whip that, and then do the macaronage on that half. Between the two sessions of macaronage and piping, I suspect I'll want a break.
Can I do that? Is two hours too long? Should I cover it in the meantime? Any other hints or caveats?
BTW, I don't intend to flavor the cookie part at all (or very subtly with lemon oil); the lemon and lime flavor will be pronounced in the filling.