Valrhona Yuzu macarons

Name: Valrhona Yuzu macarons
Ingredients: 125 g Almond powder; 150 g Icing sugar; 25 g cocoa powder; 50 g Egg white; 150 g Vending machine sugar; 50 g Egg white; 50 g Water; 150 g Almond powder; 150 g Icing sugar; 50 g Egg white; 150 g Vending machine sugar; 50 g Egg white; 50 g Water; 115 g Whole milk; 10 g Acacia honey; 380 g Yuzu callets

Macarons based on Valrhona Yuzu chocolate callets.

This 'inspiration' chocolate from Valrhona is fantastic. The fresh taste of yuzu combined with the creamy chocolate is delicious in desserts or, for example, these macarons.

Ingredients

125gAlmond powder

150gIcing sugar

25gcocoa powder

50gEgg white

150gVending machine sugar

50gEgg white

50gWater

150gAlmond powder

150gIcing sugar

50gEgg white

150gVending machine sugar

50gEgg white

50gWater

115gWhole milk

10gAcacia honey

380gYuzu callets

Preparation

For the macarons with cocoa shell, mix the pre-sifted almond powder, powdered sugar, and bitter cocoa powder.
For the macarons with white shell, mix the pre-sifted almond powder with the powdered sugar.
Boil the 150 grams of caster sugar and the water to 110 to 112°C and pour the mixture over the 50 grams of pre-whipped egg white.
Whip until the mixture becomes lukewarm.
Add 50 grams of unwhipped egg white.
Mix with the powders and macaronage.
Pipe the macarons onto parchment paper using a piping bag with an 8 mm tip and bake for 12-13 minutes in the oven at 140°C with convection.

Heat the whole milk with the honey and pour one third of the mixture over the melted yuzu callets.
Mix well and add another third in the same way.
Blend with an immersion blender and add the final third. Keep blending.
Cover the preparation with plastic wrap (making sure the wrap touches the mixture) and refrigerate for at least 3 hours.

Turn the baked and cooled macarons upside down.
Using a piping bag, garnish them with ganache and sandwich two macaron halves together.
The macarons can be stored in the freezer.