Preheat the oven to 160'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.
Place the water and the caster sugar in a saucepan and heat to 118'C, stirring continuously. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture. Add a spoonful of the meringue mixture, mix together and then fold in the rest of the meringue. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface then sprinkle with the sesame seeds. Transfer to the oven and cook for 10 minutes, turning the baking tray around after 5 minutes.
Zest and juice the lemons into a saucepan. Dice the butter and add to the pan, along with the sugar. Place the pan
over a medium heat and allow the butter to melt. Reduce the heat and then one at a time, whisk in the eggs and the
yolks. Continue whisking until you have a thick mixture that resembles custard and coats the back of a spoon. Remove
from the heat and allow to cool.
Fill half of the macaroon shells with the lemon curd and then top with a second macaroon shell and gently sandwich together. Serve with a light dusting of icing sugar.
«Try changing the colour of the shells to go with whatever filling you are going to put inside. Chocolate goes really well with sesame.»