Make the  macaron dough in the same way as the original one.

Melt the white chocolate with a double boiler. Be careful not to make it too hot or it will separate.

Put the whipping cream and sakura puree in a small sauce pan together, heat before bringing to a boil. Add it into the white chocolate in three parts, mix to combine. Put it into the fridge and let it cool.

When the cream has cooled and hardened, transfer to a piping bag. Pipe the cream onto one piece of macaron and put the strawberry jam in the center. Pipe a little more cream to cover the jam, then top with another macaron to form a little sandwich.

Decorate white chocolate, edible sakura flowers and edible gold.