Macaron Jardin (Grapefruit, Clove, and Nutmeg)

Wash and dry the grapefruits. Cut off the ends and peel large strips including a centimeter of pulp.

Blanch the peels three times by boiling and rinsing.

Crush peppercorns and combine with water, sugar, lemon juice, star anise, and vanilla bean. Bring to a simmer.

Add peels, cover three-quarters, and simmer gently for 1 hour 30 minutes.

Cool, then refrigerate overnight.

The next day, drain for 1 hour and cut into 3 mm cubes.

Sift powdered sugar and almond flour together.

Mix colorings with half the egg whites, then pour over the dry mix without stirring.

Boil water and sugar to 118°C. When at 115°C, begin whipping the other half of egg whites.

Pour cooked syrup over whipped whites; cool to 50°C.

Fold into dry ingredients, deflating the batter slightly.

Pipe 3.5 cm rounds spaced 2 cm apart on parchment.

Tap trays and dry for at least 30 minutes at room temperature.

Repeat the same process as the orange shells, adjusting food colorings accordingly.

Preheat oven to 180°C convection.

Bake shells for 12 minutes, opening the door twice quickly during baking.

Slide parchment onto the counter after baking.

Melt white chocolate to 45–50°C.

Heat lemon juice with zest, clove powder, and grated nutmeg to 60°C.

Infuse for 15 minutes covered, then emulsify into the chocolate in three additions.

Blend until smooth and refrigerate 6 hours until creamy.

Pipe the cream onto the orange macaron shells.

Insert 3 cubes of candied grapefruit into each.

Top with grapefruit macaron shells.

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