Mandarin Olive Oil Macaron

Sift together icing sugar and almond flour.

Mix food colorings into 55g egg whites and pour over dry ingredients without mixing.

Boil mineral water and granulated sugar to 118°C.

When syrup reaches 115°C, start whipping the other 55g egg whites to stiff peaks.

Pour hot syrup over whipped egg whites while beating, then cool to 50°C.

Fold meringue into the almond-sugar mixture, deflating slightly.

Pipe 3.5 cm rounds onto lined trays, tap trays to flatten slightly.

Dry for at least 30 minutes until skins form.

Repeat the same process with the olive green food coloring.

Preheat oven to 180°C (convection).

Bake each tray for 12 minutes, opening the oven door twice to release humidity.

Slide baked shells onto a work surface.

Zest mandarins and extract juice and pulp.

Blend the zest, juice, and pulp.

Mix agar-agar with sugar.

Bring orange marmalade and agar-sugar mix to a boil, cook 1 minute.

Remove from heat and blend in mandarin purée gradually.

Cool completely and transfer to piping bag.

Melt white chocolate to 45–50°C.

Bring heavy cream to a boil, then incorporate into melted chocolate in three additions.

Blend until smooth with an immersion blender.

Once below 50°C, add mandarin olive oil in three additions.

Cool with plastic wrap touching the surface and refrigerate for 4 hours.

Pipe mandarin olive oil cream onto the flat side of a mandarin macaron shell.

Add a small ball of mandarin compote in the center.

Top with a small dollop of cream.

Close with an olive green macaron shell, pressing gently.

Refrigerate macarons for 24 hours before serving.