Place egg whites into a bowl, cover with saran wrap, poke holes in the saran wrap with a toothpick and let it “age” in the fridge overnightSift together almond flour and icing sugar, set asideBeat egg whites on low until it starts to frothAdd in cream of tartar, increase to medium speedWhen the egg whites start to aerate and the beater starts to leave “trails”, slowly add in the berry sugarWhip on med-high until soft peaks formAdd in a dab of food colour and beat on med-high until stiff peaks form. DO NOT OVERWHIP, it’ll make you want to cry.Gently fold in ⅓ of the egg whites into almond flour mixture until incorporatedGradually add in the rest of the egg whites and keep gently folding until the mixture can fall off your spatula in a lava like stream. DO NOT OVERFOLD, you’ll wish that you didn’t have strong arms of steel.Pipe macaron mixture onto a baking sheet in 1 inch circlesRest for as long as it takes. It is ready to bake if you touch the surface and none of it sticks to your fingerTurn on oven to 320-330 degrees C. You have to know how your oven runs in order to get the perf temperature. For me, I have found that 330 degrees C is the sweet spotBake for 10-12 mins until feet have risen and centres are baked through, there shouldn’t be any browning on the sides of the macaronsCool completely before peeling off parchment/silicone baking mat.Heat up cream in microwave until simmeringAdd in thai tea leaves and let it stew to bring out the flavoursChop up white chocolateStrain to discard leaves and keep cream, reheat cream until simmeringImmediately pour cream over white chocolate, let it sit for a minute then stir until chocolate is completely meltedCool on countertop then place in fridge until hardenedRemove from fridge and whip with a fork until light and airy, DO NOT OVERWHIP, you’ll get an ugly curdled messPair macaron shells that are the same sizePipe whipped ganache onto one shell in each pairSandwich the other shell on top and squeeze until ganache appears at the edges (to yenno, get that cute macaron look)