Chocolate Yuzu Macarons


An original recipe by L'École GourmetValrhona Chef Philippe Barret
Makes 40 macarons
Category: Cookies and Bars
Difficulty: Easy


125g almond flour
150g confectioner’s sugar
25g Cocoa Powder
50g egg whites
150g sugar
50g egg whites
50g water

115g whole milk
10g acacia honey
380g Yuzu Inspiration



  • 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.


*Chef’s tip: Remember to take the ganache out of the refrigerator at least 30 minutes before assembling your macarons so that it is easier to pipe out.