Macaron Dépaysé

Sift the icing sugar and almond powder together.

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

Boil the mineral water and granulated sugar to 118°C. When it reaches 115°C, begin whipping the second 110g of egg whites.

Pour the cooked sugar over the whipped whites and beat until the mixture cools to 50°C.

Fold the meringue into the almond mixture to create a batter.

Pipe 3.5 cm rounds onto baking sheets lined with parchment paper. Tap trays to spread the batter slightly.

Dust lightly with Matcha Uji powder and let the shells dry for 30 minutes.

Preheat the oven to 180°C (convection). Bake for 12 minutes, opening the door twice briefly to release moisture.

Soften gelatin leaves in cold water for 20 minutes.

Heat a quarter of the azuki beans slightly, then off the heat, stir in gelatin.

Mix in the remaining beans, lime zest, grated ginger, rice vinegar, and black pepper.

Pour into a dish, cover with plastic wrap, and refrigerate for 4 hours until creamy.

Melt white chocolate gently (45°C/50°C).

Boil cream, then cool to 60°C and whisk in Matcha Uji powder.

Gradually incorporate the Matcha cream into the melted chocolate in three additions, stirring from the center outward.

Blend with a hand mixer until smooth.

Pipe a ring of Matcha cream onto half the shells.

Place a dollop of red bean compote in the center.

Sandwich with another shell and press lightly.

Refrigerate assembled macarons for 24 hours and bring to room temperature 2 hours before serving.