Mandarin Yogurt Macarons
Unknown
Elegant mandarin and yogurt macarons, featuring semi-candied Sicilian mandarins, a white and mandarin macaron biscuit, and a creamy mandarin yogurt ganache.
Mandarin Yogurt Macarons
UnknownElegant mandarin and yogurt macarons, featuring semi-candied Sicilian mandarins, a white and mandarin macaron biscuit, and a creamy mandarin yogurt ganache.
Chef's Tips
Use Sicilian mandarins for the most aromatic zest.
Allow macarons to mature in the fridge for 24 hours for the best flavor and texture.
Open the oven door twice briefly during baking to release humidity.
Tools Used
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Ingredients
Semi-Candied Mandarins
White Macaron Biscuit
Mandarin Macaron Biscuit
Mandarin Yogurt Ganache
Instructions
Prepare Semi-Candied Mandarins
- 1
Cut off both ends of the mandarins and split them vertically.
- 2
Blanch them three times for 20 seconds each in boiling water, then boil for 2 minutes.
- 3
Rinse with cold water and repeat blanching twice more.
- 4
Drain mandarins and cook in a syrup of mineral water and sugar for 2 hours at a gentle simmer.
- 5
Let them macerate overnight.
- 6
The next day, drain mandarins for 1 hour and dice into 5mm cubes. Refrigerate.
Prepare White Macaron Biscuit
- 1
Sift icing sugar and almond flour together.
- 2
Dilute titanium dioxide in warm water, add to 55g egg whites, and pour over dry ingredients without mixing.
- 3
Heat mineral water and sugar to 118°C. When it reaches 115°C, start whipping the remaining 55g egg whites.
- 4
Pour syrup at 118°C over whipped whites and beat until cooled to 50°C.
- 5
Fold into the almond mixture carefully to deflate slightly.
- 6
Pipe 3.5cm rounds spaced 2cm apart on parchment-lined baking sheets.
- 7
Tap trays to slightly flatten, and let dry for 30 minutes.
Prepare Mandarin Macaron Biscuit
- 1
Repeat the same method as white macaron biscuit, adding yellow and red food coloring to the first 55g egg whites.
Bake Macaron Shells
- 1
Preheat oven to 180°C fan.
- 2
Bake both macaron types for 12 minutes, briefly opening oven twice during baking.
- 3
Slide parchment with shells onto a counter after baking.
Prepare Mandarin Yogurt Ganache
- 1
Melt chopped white chocolate at 45-50°C.
- 2
Wash and zest mandarins finely.
- 3
Heat yogurt with zest, yogurt powder, and milk powder to 60°C.
- 4
Emulsify by adding yogurt mixture to melted chocolate in three additions, stirring from center outward.
- 5
Blend with an immersion blender until smooth.
- 6
Cover ganache with cling film and refrigerate for 4 hours until creamy.
Assemble Macarons
- 1
Pipe ganache onto the flat side of the white macaron shells.
- 2
Place 3-4 cubes of semi-candied mandarin at the center.
- 3
Add a little more ganache and sandwich with a mandarin-colored shell.
- 4
Refrigerate assembled macarons for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
