Spoon the macaron mixture into a piping bag fitted with a ¼ inch round tip and line two cookie trays with parchment paper. Use a dab of macaron mixture to keep the parchment paper stuck down on the tray.

Pipe 30 x 1 inch (2.5cm) circles on the baking sheets. Once piped, bang the tray on the bench once or twice to remove any air bubbles.

Remove the prettiest petals from the lavender heads. Use tweezers to carefully place the petals on the macarons. Leave the macarons to sit out for about a 40 minutes until they are no longer sticky when touched.

Preheat a standard oven to around 284°F - 300 °F (140°C -150 °C). If using a convection/fan-forced oven, start lower, at 266 °F (130°C ). You’ll need to test your own oven and find the exact perfect temperature that works for your oven.

Bake the macarons for around 15 minutes. The lavender flowers will dry quickly and shrivel to a much smaller size. Keep an eye out as the macarons bake, and tweak the oven temperature if needed.

Once baked, remove them from the oven and leave them to cool before peeling off the baking paper.

Lavender, Lemon & White Chocolate Ganache

In a saucepan, add cream, the lavender flower heads and lemon zest. Heat until it is just simmering. Take it off the heat and leave the lavender and zest to infuse for 5 minutes.

Break good quality white chocolate into pieces and place it in a heat proof bowl.

Bring the cream mixture back to a light simmer, then pour the hot cream, through a sieve, over the chocolate. Leave it to sit for 5 minutes before stirring it together along with the lemon juice.

Place it in the fridge to cool. Removing it every 15 minutes to stir it will speed up the cooling process.Once it is very thick and scoop-able, it can be piped on one macaron shell, then sandwiched together with another macaron shell.