Caviar Lemon Macarons

Sift the icing sugar and almond powder together.

Mix yellow food coloring into the first batch of liquefied egg whites.

Pour over the dry ingredients without mixing.

Boil mineral water and granulated sugar until 118°C.

At 115°C, start whipping the second batch of egg whites to soft peaks.

Pour the syrup over the whipped egg whites and whip until cooled to 50°C.

Fold the meringue into the almond-sugar mixture.

Pipe rounds (3.5 cm diameter) spaced 2 cm apart on parchment-lined trays.

Tap trays to flatten slightly and let shells dry for 30 minutes.

Preheat the convection oven to 180°C.

Bake for 12 minutes, opening the oven door twice briefly to release humidity.

Slide parchment with baked shells onto work surface after baking.

Melt the white chocolate to 45–50°C.

Heat the yuzu juice to 50°C.

Bring the cream with lemon zest to a boil.

Emulsify the hot cream and yuzu juice into the chocolate in three additions.

Blend until smooth and glossy.

Cover with plastic wrap touching the surface and chill for 4 hours.

Halve the caviar lemons and extract the pulp.

Mix sugar and agar-agar in a saucepan.

Add mineral water, bring to a boil while whisking.

Remove from heat, cool for 5 minutes, then mix in the lemon pulp.

Pipe a ring of yuzu-lemon cream onto half of the shells.

Place a ball of caviar lemon jelly in the center.

Pipe a little more cream on top to seal.

Cap with a second shell, gently pressing.

Refrigerate the assembled macarons for 24 hours.

Let come to room temperature for 2 hours before serving.