1. Prepare the Crust:

1. Sift together almond flour and 200g powdered sugar. In a separate bowl, whip egg whites to soft peaks, then gradually add granulated sugar until stiff peaks form.
2. Divide the meringue into two bowls. Gently fold the almond mixture into each half. Add red gel coloring to one and green to the other, folding until the batter flows like lava.
3. Pipe 1-inch circles onto parchment-lined baking sheets. Tap the sheets firmly to release air bubbles. Let rest for 30 minutes until a skin forms.
4. Preheat oven to 300°F (150°C). Bake for 15-18 minutes, then let cool completely on the baking sheet.
5. For the filling, beat butter until light and fluffy. Gradually add 1 1/2 cups powdered sugar, peppermint extract, and cream. Beat until smooth.
6. Pipe filling onto the flat side of a macaron shell and sandwich with another. Roll the edges in crushed candy canes.