Finely grind almonds and 1 cup powdered sugar in food processor. Add remaining powdered sugar and lemon juice; pulse. In medium bowl, beat egg whites and sugar until stiff peaks form. Fold in almond mixture; place in pastry bag with a plain tip. Pipe out “quarter” size rounds onto a sheet tray lined with parchment paper. Bake 6-8 minutes at 400 degrees.
Bring 1/2 cup cream to a simmer; remove from heat; whisk in 1/2 cup butter and 3 Tbsp. lemon juice. Cool until thickened; pipe onto each macaron round.
Place macaron round on plate; top with diced fruits and mint; top with macaron round. Garnish with more fruit.