You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
Step01
MACARONS
YUZU MACARONS (COCOA SHELL)
125g Finely ground almonds
150g Icing sugar
25g COCOA POWDER
50g Egg whites
150g Caster sugar
50g Egg whites
50g Water
YUZU MACARONS (WHITE SHELL)
150g Finely ground almonds
150g Icing sugar
50g Egg whites
150g Caster sugar
50g Egg whites
50g Water
To make cocoa macarons: Blend together the sifted ground almonds, icing sugar and the bitter COCOA POWDER.
To make white macarons: Blend together the sifted ground almonds and icing sugar.
Cook 150g sugar and water at 110-112°C and pour over the 50g previously beaten egg whites.
Beat until the mixture is lukewarm.
Add the 50g of egg whites that have not been whipped.
Mix with the dry ingredients until a ribbon forms.
Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 140°C for 12-13 minutes.
To make white macarons: Blend together the sifted ground almonds and icing sugar.
Cook 150g sugar and water at 110-112°C and pour over the 50g previously beaten egg whites.
Beat until the mixture is lukewarm.
Add the 50g of egg whites that have not been whipped.
Mix with the dry ingredients until a ribbon forms.
Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 140°C for 12-13 minutes.
Step02
GANACHE
115g Whole milk
10g Acacia honey
380g INSPIRATION YUZU
Heat the whole milk and honey then pour a third of the mixture over the melted INSPIRATION YUZU. Mix vigorously, then add another third the same way.
Blend with a hand blender and incorporate the final third as you do so. Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 3 hours.
Blend with a hand blender and incorporate the final third as you do so. Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 3 hours.
Assembly and finishing
Turn over the baked and cooled macarons.
Fill them with ganache using a piping bag and assemble them in pairs.
Macarons can be stored in the freezer.