Jardin Subtil Macaron

Preheat oven to 60°C (140°F).

Wearing gloves, rub green food coloring into the large-grain sugar.

Spread the tinted sugar onto a baking tray and dry in the oven for 30 minutes.

Cool and store at room temperature.

Sift powdered sugar and almond flour together.

Mix lemon yellow food coloring into 110g of liquefied egg whites and pour over the dry mixture without stirring.

Boil mineral water and granulated sugar to 118°C.

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

Pour the hot syrup over the whipped egg whites while beating and cool to 50°C.

Gently fold the meringue into the almond-sugar mixture.

Pipe 3.5cm diameter rounds onto lined baking trays.

Tap trays to flatten slightly and sprinkle with tinted sugar.

Let the shells dry at room temperature for at least 30 minutes.

Preheat oven to 180°C (355°F) fan and bake for 12 minutes, quickly opening the door twice to release humidity.

Melt white chocolate at 45–50°C.

Boil cream with citrus zests and Espelette pepper, cover and infuse for 20 minutes.

Gradually mix infused cream into the melted chocolate in three additions, stirring from the center outward.

Warm blood orange juice with Tabasco and add to the chocolate mixture.

Blend with an immersion blender until smooth.

Pour into a gratin dish, press cling film onto the surface, and refrigerate for 4 hours until creamy.

Fill a piping bag with the citrus cream.

Turn half of the macaron shells upside down and pipe a dollop of cream onto them.

Sandwich with the remaining shells, pressing gently.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.