Macaron Magnifique

Wear disposable gloves.

Rub the food coloring into the almond powder.

Blend the mixture in a food processor.

Store at room temperature.

Sift the icing sugar with the almond powder.

Dissolve titanium dioxide powder in warm water and mix into 110g of egg whites.

Pour over the sifted mixture without stirring.

Boil mineral water and caster sugar to 118°C.

When syrup reaches 115°C, begin whipping the other 110g egg whites.

Pour hot syrup over whipped whites and continue whipping until it cools to 50°C.

Fold meringue into the almond mixture carefully.

Pipe rounds of about 3.5 cm onto baking sheets lined with parchment.

Sprinkle with colored almond powder.

Rest the shells for at least 30 minutes until a skin forms.

Preheat the oven to 180°C (fan).

Bake for 12 minutes, opening the oven door twice briefly to let out steam.

Rinse, hull, and purée strawberries.

Heat half the purée.

Mix sugar and agar-agar, add to the hot purée, and bring to a boil for 2 minutes.

Gradually incorporate the remaining purée and lemon juice.

Cool and transfer to a piping bag.

Peel and finely grate fresh wasabi.

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

Heat yuzu juice.

Bring cream to a boil.

Gradually mix cream and yuzu juice into melted chocolate.

Add grated wasabi and blend with an immersion blender.

Cover with cling film touching the surface and refrigerate until creamy.

Fill a piping bag with wasabi cream.

Pipe a ring of wasabi cream on half the macaron shells.

Place a small dollop of strawberry compote in the center.

Top with a small amount of wasabi cream.

Cover with the other shells and gently press.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.