LITTLE LEMON MACAROONS

Steps:

• Mix the almonds, sugar and lemon zest in a bowl.
• Then beat the egg and add a good drop of lemon oil and mix the two with the nuts.
• Shape the mixture into about 20 small balls, then roll in sugar and bake at 180C for 10mins on baking paper.
• To make the buttercream filling beat together all the ingredients really well until completly combined. Add more lemon curd for a looser consitstency and a more lemony flavour.
• Finally take a small spoonfull of the filling and sandwich together two of the cooled macaroons which should be crisp on the outside and soft on the inside.