Infiniment Coffee Macaron with Green Coffee and Bourbon Pointu

Bring the heavy cream and green coffee beans to a boil.

Simmer for 5 minutes, then cool at room temperature.

Cover and infuse in the refrigerator overnight.

Sift powdered sugar and almond flour together.

Mix coffee extract with 55g egg whites and pour over the sifted mixture without mixing.

Cook the mineral water and sugar to 118°C. When it reaches 115°C, start whipping the remaining 55g egg whites.

Pour hot syrup over the whipped whites and beat until cooled to 50°C.

Fold into the almond-sugar mixture carefully.

Pipe 3.5 cm rounds spaced 2 cm apart onto lined baking sheets.

Tap trays to spread the batter slightly.

Rest shells at room temperature for at least 30 minutes.

Crush Bourbon Pointu coffee beans in a clean cloth.

Boil the cream, add crushed beans, and infuse for 4 hours.

Reheat infused cream and pour in three additions over melted white chocolate (45–50°C), stirring in concentric circles.

Blend with an immersion blender for a smooth ganache.

Cover with plastic wrap touching the surface and chill for 6 hours.

Filter the green coffee cream.

Reheat to around 60°C.

Melt white chocolate to 45–50°C.

Pour the cream over chocolate in three additions, stirring from the center outwards.

Blend with an immersion blender.

Cover and chill for 2 hours.

Sift powdered sugar and almond flour.

Mix food colorings with 55g egg whites and pour over dry ingredients without mixing.

Prepare Italian meringue as before and fold carefully into almond mixture.

Pipe rounds onto baking sheets and rest 30 minutes.

Preheat convection oven to 180°C.

Bake shells for 12 minutes, opening the door twice to release steam.

Let cool completely.

Pipe Bourbon Pointu ganache onto coffee macaron shells.

Place a small dollop of green coffee ganache in the center.

Top with a green coffee macaron shell, pressing gently.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.