I had the extreme pleasure of tasting Ginny's macarons and they were the BEST I've ever had in NZ.! Bravo! I even thought they were better than the ones I had in Zurich in 2008 (the real deal pictured on my lap below).

They are gluten free too so I'll be making some soon.

Ginny adds some notes to the recipe.

about 20 macarons

110 grams powdered sugar
60 grams ground almonds
2 egg whites ( 60 grams)
40 grams sugar
5 basil leaves, finely chopped
lime zest from 1 lime

Basil Lime Filling
100 grams butter at room temperature
45 grams powdered sugar
juice and zest from 1 lime
5 basil leaves, finely chopped

Make the filling:
Cream the butter and powdered sugar together (the recipe says to do it with a rubber spatula, but I did it in the mixer) until the mixture is light and fluffy. Add the lime juice, zest and basil leaves and mix together until all are well combined. Cover with plastic wrap and leave in a cool place but not the refrigerator.
I made about 1/3 less and I still had about 1/3 left over. I would probably just make about half of this, unless you anticipate another use for it!

Make the macarons:
Heat oven to 170C. Sift powdered sugar and ground almonds.
Place egg whites and sugar in mixing bowl and whip on high speed  until the whites become thick and full of air- stable but not dry.
Fold a third of the meringue mix into the sifted almonds and sugar until fully incorporated.
Add the rest of the meringue mix and fold until the mix is smooth and shiny.
Fill a disposable piping bag with the meringue mix and pipe small, equal-sized (I  draw circles in advance and then turn the parchment paper over) circles onto a parchment paper lined baking sheet.
Tap the entire baking sheet on the counter to even off the circles and let them sit  in the open air for anywhere from 15 -30 minutes.
Place the baking sheet in the preheated oven for 12 minutes- depending on your even, you may need more or less time. The macarons are finished when they separate easily from the parchment paper without sticking. Be careful not to overbake them.
Fill a disposable piping bag with the filling and squeeze a small amount on one cookie. Sandwich with another cookie. Leave at room temperature to set for about 2 hours. They can also be refrigerated for a shorter amount of time, but they should be removed in ample amount of time to serve them at room temperature.

Recipe from Ottolenghi, The Cookbook by Yotam Ottolenghi and Sami Tamimi