Basil and Mint
3 egg whites
25g powdered sugar or caster sugar
Drop of lemon juice
1 pinch of salt or fine salt
20 drops of yellow food coloring
225g icing sugar
125 g ground almonds
1 lemon zest
For the lemon curd
15 cl of lemon juice
75g powdered sugar or caster sugar
1 C. at s. cornstarch
Basil and Mint Olive Oil
The day before, separate the whites from the yolks, refrigerate the whites.
Mix the sugar, ground almonds and zest. Chop very thin and set aside.
Beat the egg whites. When they start to be foamy, add the powdered sugar and the pinch of salt and a few drops of lemon juice.
The whites are very shiny, you should see the mark of the whip.
Pour the ground almonds and icing sugar all at once over the egg whites. Gently fold in so as not to drop the egg whites using a rubber spatula.
Fill the piping bag with the preparation to pipe. Cover a baking sheet with parchment paper, and form small heaps of about 3 cm in diameter. Leave to sit (crust) for 30 minutes to 1 hour.
Bake for 12 minutes in a preheated oven at 150°C.
Prepare the lemon curd
Boil the lemon juice and zest. At the same time, mix the egg with the sugar, then add the cornstarch. Pour the lemon over the egg-sugar-starch mixture, mix and put everything back on the heat until it thickens.
Once lukewarm, add the butter and whisk vigorously to obtain a smooth paste. Add olive oil and Basil to your liking in the preparation of the cream.
Place the cream on half of the macaroons, previously arranged 2 by 2 according to their size and then glue them.
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