Earl Grey macarons

Preheat the oven to 150°C/Gas Mark 2. Line two baking trays with non-stick paper and place a template with 5cm (2in) circles under the paper as a guide, if needed.

Blitz the icing sugar, ground almonds and Earl Grey tea leaves in a food processor.

Using an electric hand mixer, whisk the egg whites in a large bowl to firm peak stage.

Gradually add the sugar. Once all the sugar has been added, whisk in the colouring to make a light, pastel purple colour.

Tip half the icing sugar and almond mix into the meringue and gently fold in. Add the rest of the almond mix and fold in until you have a smooth macaron mixture.

Transfer the mixture to a piping bag fitted with a 1cm (½in) nozzle. Pipe 5cm (2in) discs (either freehand or using the template) onto the nonstick paper. Transfer to a food warming drawer and leave to dry for 10-15 minutes on cup setting, first temperature square (40°C/104°F), or until the macarons are dry to touch.

When the macarons are dry, transfer to the preheated oven. Bake at 130°C/Gas Mark ½ for 20-25 minutes, or until the macarons have lost their ‘wobble’ from the foot.

For the white chocolate ganache, place the double cream in a small pan and bring to the boil. Put the white chocolate and lemon zest in a large bowl.

Pour the cream over the white chocolate. Stir until the chocolate has melted. Leave to chill in the fridge, stirring every now and again.

Once cold and thickened, transfer the ganache to a piping bag.

Pipe a circle of ganache around the inside of one macaron shell. Fill the centre with jam, then top with another macaron shell. Repeat until all macarons are filled.