Ingredients
Lemon and basil curd
Method
Lemon and basil macarons
1.Make lemon and basil curd.
2.Grease oven trays; line with baking paper.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar dissolves. Transfer mixture to a large bowl. Fold sifted icing sugar and ground almonds into egg-white mixture, in two batches.
4.Spoon mixture into piping bag fitted with a 2cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2cm (¾ inch) apart, onto trays. Tap trays on bench so macarons spread slightly. Stand 30 minutes.
5.Meanwhile, preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes. Cool on trays.
7.Sandwich macarons with curd.
Lemon and basil curd
8.Place 12 of the basil leaves, egg yolks, sugar, rind, juice and butter in a small heatproof bowl; stir over a small saucepan of simmering water until mixture thickens slightly and coats the back of a spoon. Remove from heat
9.Strain curd into a small bowl, discard basil. Add the remaining basil leaves, cover; refrigerate curd until cold.
You need three eggs for this recipe  3 yolks for the curd and 3 whites for the macarons. You also need a piping bag fitted with a 2cm (¾-inch) plain tube. For a flavour variation, you can use lime rind and juice instead of lemon or use coriander instead of basil.
Note
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