Add <quantity>250<unit>g</unit></quantity> of heavy cream to a saucepan over medium heat and bring to a boil. Remove from heat

Add <quantity>6<unit>g</unit></quantity> of jasmine tea leaves, mix and set aside for 6m to infuse

Hydrate <quantity>1.5<unit>g</unit></quantity> of gelatin leaves according to the manufacturer's instructions. Add to a tall recipient along with <quantity>17<unit>g</unit></quantity> of trimoline

Sieve the infused heavy cream into a jug

Start mixing with a hand blender, add <quantity>56<unit>g</unit></quantity> of chopped white chocolate and continue to blend until homogeneous

Add <quantity>100<unit>g</unit></quantity> of heavy cream and blend until homogeneous

Place the ganache in the refrigerator to cool for at least 4h

Sieve <quantity>200<unit>g</unit></quantity> of almond flour and <quantity>200<unit>g</unit></quantity> of powdered sugar into a bowl

Add <quantity>75<unit>g</unit></quantity> of egg white and <quantity>0.8<unit>g</unit></quantity> of powdered red food coloring. Mix until homogeneous and set aside

Add <quantity>50<unit>g</unit></quantity> of water and <quantity>200<unit>g</unit></quantity> of sugar to a saucepan over medium-low heat

Bring to a boil until the sugar dissolves and the mixture reaches <temperature>118<unit>°C</unit></temperature>. Remove from heat

Add <quantity>75<unit>g</unit></quantity> of egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk until white and foamy.

Slowly add the sugar syrup to the egg whites, whisking constantly. Continue to whisk for 5 minutes until stiff peaks form, creating an Italian meringue

Gently incorporate the meringue into the almond flour mixture until completely homogeneous

Transfer the mixture to a piping bag fitted with a round piping tip

Line a baking sheet with a baking mat or parchment paper. Pipe the dough into a heart shape, leaving at least <quantity>1<unit>in</unit></quantity> of space between each other

Set the baking sheet aside for 1h to dry the macarons

Preheat the oven to <temperature>165<unit>°C</unit></temperature> for 20m

Reduce the temperature to <temperature>140<unit>°C</unit></temperature> and bake the macarons for 20m until fully dry. The heart shaped macaron shells are ready

Allow the macaroons to cool completely and match the shells to form pairs

Place the ganache in the bowl of a stand mixer with the whisk attachment and beat on medium speed until stiff peaks form. The jasmine ganache is ready

Transfer the ganache to a piping bag

Pipe the ganache into one side of each pair and top with the other to close. The jasmine macarons are ready

Call your loved one and enjoy this together!