Lemon Macarons

Blend the Tate & Lyle Icing Sugar and almonds together in a food processor for 30 seconds to combine.

Next, place the egg whites and salt in a spotlessly clean, dry bowl, ensuring that there are absolutely no specks of yolk in the whites or they will not whisk as well. Using an electric mixer, beat for 2 minutes or until they hold a soft peak.

Still whisking, gradually add a teaspoonful of Tate & Lyle Golden Caster Sugar at a time, making sure that the sugar is well incorporated before adding the next – this will take about 3 minutes. The mixture should be thick and glossy.

Use a little of this meringue mixture to secure the parchment paper to the baking sheets.

Add the lemon zest and colouring next, whisking them in so that the colour is evenly blended.

Using a metal spoon, fold the Tate & Lyle Icing Sugar mixture into the meringue until thoroughly incorporated, smooth and it easily drops from a spoon.

Fill the piping bag with half the mixture. If you overfill the bag too much mixture tends to come out at a time. Pipe onto the prepared baking sheets and then tap them hard on the work surface to pop any air bubbles.

Before baking, leave the macarons for anywhere between 30-60 minutes so they ‘set’ and form a dry outer shell. They should not be sticky, tacky or wet when tested with your fingertip. This is an important part of macaron making as it also helps them form a smooth, glossy surface and ensures that they have their trademark puffed out, crinkly base after they are baked.

Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.

Bake the macarons on the middle shelf of the oven, one sheet at a time, for 7-8 minutes until crisp on top, puffed out at the base and barely coloured. Cool on the baking sheet, then remove.

Sandwich together with lemon curd, lightly cover and place in the fridge for anything between 1-24 hours to soften.