Mix the yogurt with the double cream, vanilla sugar, lime zest and lime juice. Leave to infuse for 1 hour in a cool place.
Gently brush the flowers with egg white. Allow to dry and dust with sugar.
Beat the egg white until stiff and fold into the yogurt cream.
Distribute the macaroons into glasses (keeping 4 for the garnish) and drizzle with the orange liqueur. Spoon the yogurt cream on top and serve garnished with sugared flowers and the remaining macaroons.