Green Apple Macaron with Mountain Lovage

Sift the icing sugar with the almond flour.

Mix the food coloring with 110g liquefied egg whites and pour over the sifted dry ingredients without mixing.

Boil the mineral water and granulated sugar to 118°C.

When syrup reaches 115°C, start whipping the second 110g of egg whites until soft peaks.

Pour the cooked syrup over the whipped whites and whisk to cool to 50°C.

Fold the meringue into the almond mixture, deflating slightly.

Transfer to a piping bag fitted with a round tip

Pipe 3.5 cm rounds spaced 2 cm apart on lined baking trays.

Tap trays to flatten and sprinkle with gold flakes.

Let dry for at least 30 minutes at room temperature.

Preheat convection oven to 180°C (th. 6).

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

Cool the macaron shells completely.

Blanch lovage leaves briefly in boiling water, then shock in ice water.

Heat mineral water with sugar to 60°C.

Blend the drained lovage leaves into the warm syrup until smooth.

Juice unpeeled green apples to get pulp and juice.

Melt white chocolate and cocoa butter at 45-50°C.

Bring apple purée and lemon juice to a boil.

Gradually emulsify the hot apple mixture into the melted chocolate.

Heat lovage juice to 40°C and add to the apple cream, blending until smooth.

Pour into a shallow dish, cover with cling film touching the surface, and refrigerate for 6 hours until thick.

Cut apples into 5 mm cubes.

Toss with lemon juice and a pinch of Sarawak black pepper.

Fill a piping bag with the green apple-lovage cream.

Turn over half of the macaron shells.

Pipe cream onto the shells.

Press 3 apple cubes into the center and top with a little more cream.

Cover with the remaining shells and press gently.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.