Jardin Japonais Macaron

Sift icing sugar and almond powder together.

Mix colorants into 55 g egg whites and pour over the sifted powders without mixing.

Boil mineral water and caster sugar until 118°C.

At 115°C, start whipping the second 55 g of egg whites until stiff.

Pour the cooked sugar over the whites and whip until cooled to 50°C.

Fold the meringue into the almond mixture, deflating slightly.

Pipe 3.5 cm rounds on lined baking sheets. Tap sheets to spread.

Dust lightly with sparkling red powder and let dry 30 minutes.

Repeat the process above without adding food coloring.

Pipe, tap, and dry the plain shells the same way.

Preheat oven to 180°C convection.

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

Slide baked shells onto a work surface immediately after baking.

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

Boil cream with lemon zest and tonka bean, cover, and infuse for 20 minutes.

Strain and reheat cream, then emulsify into the melted chocolate in three additions.

Heat sour cherry purée with lemon juice to 60°C, incorporate into the cream.

Blend for smoothness, cover with cling film touching the surface, and refrigerate for 4 hours.

Pipe the griotte cream onto the cherry red macaron shells.

Top with a plain shell and press gently.

Refrigerate macarons for 24 hours, then bring to room temperature 2 hours before serving.