Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
2For the filling
Mix together the egg yolks, half of the caster sugar and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, mix the milk into the egg yolk mixture a little at a time. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it back to the boil. Transfer into a bowl and allow to cool.
Zest and juice the orange and place in a saucepan. Add the remaining caster sugar and the cardamon pods to the pan and bring to boil. Reduce to a thick syrup and pass through a sieve to remove the cardamon pods. Transfer into a bowl and set a side to chill.
Once the orange and cardamon syrup has cooled, fold it through the cream and transfer the mixture to a piping bag.
Pipe the cream on to half of the macaroon shells. Top with a second macaroon shell to finish.
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