Lemon and cherry macaron

1. Mix almond meal and icing sugar
2. Boil castor sugar and water to 121 degrees C
3. Add the first egg white and make meringue
4. Mix 2nd egg white with first meringue mixture
5. Mix with meringue, add yellow colouring
6. Pipe into 4 cm discs
7. Cook at 150 degrees C for 12 mins

Ganache

1. Cook eggs, sugar, lemon juice in pot until it boils and thickens
2. Add butter and almond meal
3. Cool down for 2 hours
4. Pipe into the macaron, place a cherry in the middle
5. Put in fridge in a container and keep overnight
6. Serve the next day