Lime and Basil Macaron

Rinse basil leaves, blanch in boiling water for 5 minutes, then shock in ice water.

Boil sugar and water, let cool to 60°C, then blend with basil and strain.

Soak gelatine in cold water for 15 minutes.

Over a bain-marie, whisk eggs, sugar, lime zest, and basil juice to 83–84°C.

Strain and stir in gelatine, blend with hand blender for 10 minutes.

Add ground almonds, cool, then chill with clingfilm touching surface overnight.

Sift ground almonds and icing sugar together.

Color first egg white portion with food coloring and pour over almond mixture.

Boil water and sugar to 118°C; start whisking second egg white portion at 115°C to soft peaks.

Pour syrup over whites, whisk to 50°C, then fold into almond mixture.

Pipe 3.5cm rounds on parchment-lined trays, spaced 2cm apart.

Rap trays, rest for 30 minutes to form a skin.

Bake in fan oven at 180°C for 12 minutes, quickly opening and closing door twice.

Slide shells off trays to cool.

Stir chilled lime and basil cream gently and pipe a mound onto half of the shells.

Top with remaining shells and refrigerate for 24 hours.

Bring to room temperature 2 hours before serving.