Lemon and Avocado Macaron

Wash and dry lemons, cut both ends, and slice off peel and thick flesh segments.

Blanch the lemon segments in boiling water for 2 minutes, refresh in cold water. Repeat twice more.

Grind peppercorns and combine with water, sugar, lemon juice, star anise, and split vanilla pod in a saucepan.

Simmer lemon slices in syrup covered partially with a lid for 1 hour 30 minutes.

Cool, cover with clingfilm, and refrigerate overnight.

The next day, drain lemon slices and cut into 3mm cubes.

Sift icing sugar and ground almonds together.

Mix food coloring with first portion of egg whites and pour over almond mixture (do not stir).

Bring water and sugar to 118°C. At 115°C, start whisking second egg whites to soft peaks.

Pour syrup over the whites at 118°C, whisk to cool to 50°C.

Fold meringue into almond mixture and transfer to piping bag.

Pipe 3.5 cm rounds spaced 2 cm apart. Tap trays and rest shells for 30 minutes.

Bake in a preheated fan oven at 180°C for 12 minutes, opening and closing the door twice quickly.

Follow same method as yellow shells, using green/yellow coloring for tint.

Halve avocados, remove stone and scoop flesh. Blend to make 300g purée and mix with lemon juice.

Gently heat purée to 40–50°C.

Melt chocolate over bain-marie.

Bring cream to boil and add lemon zest.

Pour cream over chocolate, then add avocado purée gradually.

Transfer ganache to dish, cover with clingfilm and chill to thicken.

Pipe ganache on half the shells.

Press 3 cubes of candied lemon into each and sandwich with remaining shells.

Refrigerate assembled macarons for 24 hours, bring to room temp 2 hours before serving.