CHOCOLATE YUZU MACARONS

INSTRUCTIONS

• Combine the sifted almond flour, confectioner’s sugar and the Cocoa Powder. and mix well.
• Add the first addition of 50g egg whites to form a paste and set aside.
• Cook the 150g sugar of sugar and water to 244.4° F (118°C) in a pot over medium/low heat.
• Meanwhile, lightly whip the other 50g of egg whites on medium speed.
• When the sugar is up to temperature, pour the sugar syrup into the whipped egg whites.
• Slowly pour down the side of the bowl to prevent the sugar from attaching to the whisk.
• Beat at medium speed until the meringue cooled and thick, then add to the first mixture, in three additions.
• Use a spatula to stir the mixtures together gently, scraping the sides of the bowl with each turn, until the batter is smooth, creamy, and shiny. This is called “macaroning”.
• Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 285°F (140°C) for 12-13 minutes.

• 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.

• 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.