Thyme french macaroons...

Ingredients

1) for the shell:

• 134 g almond flour
• 134 g powdered sugar
• 1 g dried thyme leaves, ground
• 125 g sugar
• 10 g water
• 25 g thyme infused syrup
• 100 g egg whites, aged
• 1 drop green color

2) for the filling:

• 80 g heavy cream
• 150 g white chocolate, chopped
• 20 g lemon juice
• 5 g orange oil

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Preparation

• 1) for the shell:
  Combine together almond flour, powdered sugar and thyme in a food processor for 15 seconds. Making Italian meringue with egg whites and cooked sugar. Add color almost at the end. Fold in dry ingredient in 3 additions.
• Fill into a pastry bag with a plain tip # 3, pipe the batter onto a silpat in 3/4" circles and 1" apart. Let them set at room temperature until the skins are form about a half hour to an hour. Bake in an oven with a fan at 285 degrees F for 8 minutes. Cool them down on the silpat completely before remove them. The base should be dry and easy to remove.
• 2) for the filling:
  Bring heavy cream to a boil. emove from the heat, stir in white chocolate, lemon juice and orange oil.

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