500g fine ground almonds
500g sifted icing sugar
170g egg whites
8g blue colouring liquid
16g red colouring liquid
200g egg whites
500g caster sugar
600g white chocolate
200g crème fraiche
200g heavy cream
50g fresh lavender flowers
Line 5 large baking trays with baking paper.
To make the paste, combines all ingredients until a paste forms.
To make the meringue, add water and sugar to a pan and using a sugar thermometer, take it to 121c. Whip the whites until stiff peaks form. Slowly add syrup mixture to the egg whites whilst whipping.
Whip the meringue until it cools to room temperature then add to the paste in three parts.
Using a 3-5mm piping bag, pipe the macarons the size of a 50c piece, leaving a 1.5-2cm gap in between each one.
Bake at 150c for 16 minutes with a very low fan.
To make the ganache filling, soften the chocolate in a pan over low heat, until it starts to melt.
Add all other ingredients to a seperate pan and heat to 85c for ten minutes to infuse.
Bring creme mixture to a simmer then strain over melted chocolate.
Whisk together and chill.
To assemble, pipe cooled ganache in between two macarons.