Whisk the egg whites until foamy.

Slowly add caster sugar and whip until stiff, glossy peaks form.

Stir in rosewater and a few drops of food colouring.

Gently fold the almond mixture into the meringue using a spatula.

Mix until the batter flows like thick lava and drops in ribbons.

Transfer batter into a piping bag and pipe small rounds onto a lined baking tray.

Gently tap the tray a few times to remove any air bubbles trapped in the batter.

Rest shells at room temperature until a skin forms. This may take up to 3 hours, depending on the weather and humidity.

Preheat the oven to 150°C (300°F).

Bake for 12–15 minutes until set and dry.

Let it cool before removing from the tray.

Take a heavy-bottomed pan and heat the cream until just simmering.

As soon as you see little bubbles popping up around the sides, switch off the heat. 

Toss in the chopped white chocolate and mix it all together until it’s perfectly smooth.

Mix in cardamom and rosewater and pop in the fridge to chill.

Pipe ganache onto one shell and sandwich with another.

Let your macarons chill in the fridge overnight to really enhance their flavour.