For the macaroons: Preheat the oven to 160 degrees celcius.
Blitz the ground almonds and icing sugar in a blender to ensure that you have a very fine, lump-free powder.
Whisk the egg whites and the caster sugar until you have a smooth, shiny mixture.
Gently fold the icing sugar and ground almonds into the eggs whites, mix thoroughly. The mixture should be smooth, shiny and slightly elastic.
Use a piping bag to pipe the macarons on to a lined baking tray. Leave to rest at room temperature for about 15 minutes.
Place in the oven and cook for 15-20 minutes.
For the cream filling: Heat the cream with the vanilla.
Break the white chocolate in to pieces and add to the warm cream. Mix well and add the olive oil. Chill the mixture.
Cover one macaroon with the ganache and then use a second macaroon to seal.
«Add food colouring to your macaroon mixture to add a splash of colour.»