Sultan's Garden Macaron (Coffee and Orange Blossom)

Wash and dry the oranges, cut off ends, and quarter.

Blanch oranges three times in boiling water, cooling between each time.

Simmer oranges with mineral water and sugar for 2 hours on low heat.

Cool in syrup, cover, and refrigerate overnight.

Next day, drain for 1 hour and blend into a fine purée. Refrigerate.

Sift icing sugar and almond powder together.

Mix coffee essence and yellow coloring with 55g egg whites; pour onto dry mix.

Boil water and sugar to 118°C. At 115°C, start whipping remaining egg whites.

Pour syrup over whites, whip to 50°C, then fold into almond mixture.

Pipe 3.5cm rounds onto baking sheets, tap trays, and let dry 30 minutes.

Repeat the same process as for coffee shells, using yellow and red colorants.

Preheat convection oven to 180°C.

Bake each tray for 12 minutes, opening oven door twice briefly during baking.

Slide parchment onto work surface after baking.

Grind coffee beans and infuse in boiling cream for 3 minutes; strain.

Add glucose to cream.

Melt white chocolate at 45-50°C.

Gradually emulsify cream into chocolate in three additions.

Stir in orange blossom water and blend until smooth.

Cover with cling film and refrigerate 6 hours until creamy.

Pipe a ring of coffee cream onto coffee macaron shells.

Fill centers with candied orange purée.

Top with a dot of coffee cream and sandwich with mandarin macaron shells.

Refrigerate assembled macarons for 24 hours before serving.