I have a handful of macaron books at home and none of them has the sort of facinating recipes presented by this talented chef. I'm truly in awe!
Not one to give up so easily, I decided to reference PH's macaron recipes to put together a lavender flavoured macaron. I followed one of his instructions for basic macaron shells, but used purple food colouring instead of the colour that was stated in the original recipe. For the filling I thought of lavender infused white chocolate ganache and thankfully PH had an earl grey tea ganache that I could use as a close reference.
I'm pretty happy with my humble PH inspired Lavender macarons, if I could call them that. The taste of lavender is distinct but not overpowering. In the book PH shares that he finds white chocolate has "splendid flavour-carrying properties" and "has the advantage of receding into the background and bringing out the taste of ingredients that are added to it". A great tip!! PH has clearly illustrated that a macaron is a french cookie with endless possibilities. As I often see written in articles about macarons: "Ladureé reintroduced macarons and made them world famous, Pierre Hermé reinvented them"... I bought some passionfruit on my way home today - I can't wait to try out PH's famous Mogador macaron next!