Rose and fig macaron by Trisha Henault

Bring the cream, rose water and glucose to a boil.

Add the chocolate in three batches and mix until fully melted. 

Add cubed butter when the mixture is 36°C/96.8°F and emulsify well with a hand blender. 

Transfer to a bowl and cling wrap. The cling film should be touching the surface of the ganache. Let it set in the fridge and use after 6 hours. 

Sift the almond meal and powdered sugar into a large bowl.

Make a well in the centre of the dry ingredients and pour in half the egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.

Next, heat the granulated sugar and water in a pot over medium heat with a candy thermometer attached to the side.

Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 113°C/235°F.

Once the mixture starts to boil, pour the remaining egg whites into a stand mixer and whisk on medium speed.

Add in the cream of tartar to help stabilise the meringue and continue to mix at a medium speed until soft peaks form.

Remove the sugar syrup from the heat once it reaches 113°C/235°F and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed.

Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. If you want to colour your macarons, mix in the gel food colouring at this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.

Mix the meringue into the almond/powdered sugar mixture in three additions.

Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to overmix the batter!

Transfer the batter to a large piping bag fitted with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart. Add the dried rose petals.

Preheat your oven to 150°C/302°F, then let the macarons rest for 30 minutes to allow a skin to form. They should be dry to the touch once they're ready to be baked.

Bake the macarons in your oven for 12-15 minutes.

Remove from the oven and let the macarons cool for about an hour. 

Cut off the figs' stems and the figs in boiling water for 30 minutes, drain off the water and blitz the figs once cooled down. 

Mix the pectin with sugar. 

Finely chop the thyme and add it to the pureed figs. 

Transfer the puree to a pot, heat 40°C/100°F Celsius, add the sugar mixed along with the pectin, lemon juice and bring to a boil. Let cool.