Prep. time and finishing: 30 minutes
Waiting time: 1 hour
Cooking time: 20-22 minutes

Preheat the oven to 160 °C.

Shells

1. Combine the icing sugar and almond powder. Spread on a baking sheet and place in the oven for 7 minutes. Remove from the oven and set aside.
2. Beat the egg whites with a pinch of salt to stiff peaks and add in the sugar. Combine the almond powder mixture with the egg whites. Add the food coloring.
3. Fill a piping bag fitted with a plain tip with the mixture and pipe out even rounds of batter on a parchment-lined baking sheet. Let sit for 1 hour.
4. Bake for 12-15 minutes. Cool before removing.

Filling

1. Heat the lemon juice and, off the heat, infuse with the rosemary for 15 minutes.
2. Whisk together the eggs, brown sugar and corn starch. Add the strained lemon juice.
3. Heat the mixture until it thickens. Let cool.
4. Spread the filling on half the meringue shells and top with the remaining shells.