Fashion Designer, Louise Gray inspired Macarons - Lavender Ganache with Passionfruit Caviar

Unfilled shells 

Colour clash and crazy patterns

To make these macarons follow my basic recipe and colour half the batch rose pink and the other half egg yolk yellow.  Make a 2:1 ratio of white chocolate ganache to cream and infuse with lavender.  Pipe the ganache on half the macaron shells then sprinkle with  passionfruit caviar.  Finish off by placing the remaining shells on top.  Store in fridge for 12-24 hours before serving.

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