I know I claim not to have a signature dish and that I don’t like to keep making the same things over and over, but when it comes to my birthday, I can’t think of a more delicious, more tantalising treat than macarons. Macarons work for me because they are beautiful, they are small and they should be bursting with flavour (and not just taste sweet, like some shop bought ones; oh the disappointment).  The thing I like about making macarons, is once the basic recipe has been mastered, you can be creative with flavour.  In past blogs I’ve made bergamot macarons, rose, lychee and raspberry macarons; macarons flavoured with salted caramel, lemon, white chocolate and lavender. Pierre Herme is a constant inspiration; his flavour combinations are magical and change with the seasons. This year for my birthday, I’m focusing on two flavours, lavender and rose both recipes are from Pierre Herme’s Macaron book. People may accuse me of using ‘soapy’ flavours, but I love them and it’s my birthday!

Ingredients for Lavender Macarons

300g ground almonds

300g icing sugar

110g ‘liquified’ egg whites (split the eggs 3 days before using and leave to age)

1 teaspoon dried lavender

5g purple food colouring

300g caster sugar

75g mineral water

110g ‘liquified’ egg whites

For the lavender cream

113g unsalted butter softened

190g icing sugar

2 tablespoons honey

1-2 tablespoons double cream

1 teaspoon vanilla extract

2-3 drops lavender essence

Directions for Lavender Macarons

* Sift together the icing sugar and ground almonds.

* With a pestle and mortar grind the lavender then add to the ground almonds and icing sugar mixture.

* Stir the food colouring into the first portion of the liquified egg whites. Pour the coloured egg whites over the mixture of icing sugar and ground almonds but do not stir.

* Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquified egg whites to soft peaks.

* When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then fold into the almond-sugar mixture.

* Spoon the batter into a piping bag with a plain nozzle.

* Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

* Rap the trays on the work surface covered with a cloth to remove any air bubbles. Leave to stand for at least 30 minutes until a skin has formed on the surface.

* Preheat oven to 180°C then put the trays in the oven. Bake for 12 minutes.

* When out of the oven, slide the shells onto the work surface.

Directions For the lavender cream

* Beat the butter until light and creamy.

* Add the rest of the ingredients and mix on low speed until combined. Increase the speed until medium and whip for an additional 2-3 minutes.

* When cool, spoon the mixture into a piping bag with a plain nozzle. Pipe a generous amount of ganache onto half the macaron shells. Top with the remaining shells.

* Store the macaroons in the fridge for 24 hours and then bring out for 2 hours before serving.

Ingredients for Rose Macarons

300g ground almonds

300g icing sugar

110g ‘liquified’ egg whites

5g red food colouring

300g caster sugar

75g mineral water

110g ‘liquified’ egg whites

* Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of the liquified egg whites. Pour the coloured egg whites over the mixture of icing sugar and ground almonds but do not stir.

* Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquified egg whites to soft peaks.

* When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then fold into the almond-sugar mixture.

* Spoon the batter into a piping bag with a plain nozzle.

* Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

* Rap the trays on the work surface covered with a cloth to remove any air bubbles. Leave to stand for at least 30 minutes until a skin has formed on the surface.

* Preheat oven to 180°C then put the trays in the oven. Bake for 12 minutes.

* When out of the oven, slide the shells onto the work surface.

Rose Cream

200g caster sugar

75g mineral water

150g whole eggs

90g egg yolk

400g very soft butter (unsalted)

4g rose essence

50g rose syrup

* Bring the sugar and water to the boil in a saucepan. When it boils, clean the sides of the pan with a damp pastry brush. Heat the sugar to 120°C.

* In a bowl, whisk the eggs and egg yolks until they lighten in colour. Pour in the hot sugar at 120°C and continue whisking until it has cooled down completely.

* Cream then whisk the butter in the bowl of an electric mixer until it thickens. Add the egg mixture and continue whisking to obtain a smooth consistency, then add the rose essence and syrup. Smooth the butter cream by whisking it briskly.

* Spoon the cream into a piping bag with a plain nozzle. Pipe a generous mound of cream on to half the shells and top with the remaining shells.