YUZU INSPIRATION PLANT-BASED MACARONS

Melt the YUZU INSPIRATION.
Heat the almond drink and acacia honey, then pour a third of this mixture onto the melted YUZU INSPIRATION.
Mix vigorously and add another third in the same way.
Do the same with the last third.
Blend with an immersion blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with plastic wrap.
Set aside in the refrigerator, ideally for 12 hours

Mix and sift together the almond flour and confectioners’ sugar. Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba. Beat until cool.
Add the 35g of aquafaba which you haven’t beaten.
Gently mix this with the dry ingredients using a spatula or scraper.
Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.
Bake at 285°F (140°C) in a fan-assisted oven for 22 minutes.