Coing à la Rose Macaron

Preheat oven to 60°C (140°F).

Rub yellow food coloring into coarse sugar with gloves.

Spread sugar on a baking sheet and dry in the oven for 30 minutes.

Let cool and keep at room temperature.

Sift icing sugar and almond powder together.

Mix food colorings into first batch of egg whites and pour over dry ingredients without stirring.

Heat mineral water and granulated sugar to 118°C.

When syrup reaches 115°C, start whipping second batch of egg whites until stiff.

Slowly pour syrup into whipped whites and beat until cooled to 50°C.

Fold meringue into almond mixture to make macaron batter (macaronage).

Pipe 3.5 cm rounds onto parchment-lined trays, spaced 2 cm apart.

Tap trays to flatten and sprinkle with tinted sugar.

Rest for at least 30 minutes until a skin forms.

Peel quinces, cut into cubes, and steam for 15 minutes.

Blend into a fine purée with lemon juice and heat gently.

Melt white chocolate to 45-50°C.

Bring cream and quince purée to a boil and incorporate into chocolate in three additions, mixing from center outwards.

Blend with immersion blender for a smooth ganache.

Add rose syrup and rose extract.

Cover ganache with cling film and refrigerate 4 hours until creamy.

Preheat oven to 180°C (356°F) fan-assisted.

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

Cool macarons completely.

Pipe quince-rose ganache onto half the shells.

Sandwich with remaining shells.

Refrigerate macarons for 24 hours before serving; bring to room temperature 2 hours before eating.