Yuzu Macarons Recipe – So Chic x Valrhona

• STEP 1 – MACARONS
  • 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.
• STEP 2 – INSPIRATION YUZU GANACHE
  • 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.
• STEP 3 – ASSEMBLY
  • 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!

https://www.valrhona-chocolate.com/valrhona-cocoa-powder-100.html