Yuzu Macaron

Preheat oven to 60°C (140°F).

Rub lemon yellow food coloring into coarse sugar while wearing gloves.

Spread the tinted sugar onto a baking sheet and dry in the oven for 30 minutes.

Let cool and keep at room temperature.

Sift icing sugar and almond flour together.

Mix titanium dioxide with warm water, then stir into 110 g of liquefied egg whites.

Pour this over the sifted dry ingredients without mixing.

Heat water and sugar to 118°C to make a syrup. When the syrup reaches 115°C, start whipping the remaining 110 g of egg whites to stiff peaks.

Slowly pour the hot syrup over the egg whites while beating to form an Italian meringue.

Cool the meringue to 50°C.

Fold the meringue into the almond-sugar mixture gently.

Transfer to a piping bag fitted with a plain tip (no. 11).

Pipe 3.5 cm diameter rounds onto lined baking sheets, spaced 2 cm apart.

Tap trays gently to spread and flatten the rounds.

Sprinkle with colored sugar. Let dry for at least 30 minutes at room temperature.

Preheat oven to 180°C (356°F) convection mode.

Bake shells for 12 minutes, opening the oven door twice briefly to release moisture.

Cool shells completely after baking.

Melt white chocolate to 45–50°C using a double boiler or microwave.

Warm yuzu juice to 50°C.

Boil heavy cream with yuzu zest powder.

Emulsify the cream and yuzu juice into the melted chocolate in three additions, starting from the center and stirring outwards.

Blend with an immersion blender until smooth.

Cover with plastic wrap touching the surface and refrigerate for at least 4 hours until creamy.

Fill a piping bag fitted with a plain tip (no. 11) with yuzu cream.

Fill another bag with Koshi yuzu confit.

Turn half of the macaron shells upside down.

Pipe a ring of yuzu cream on each shell, place a ball of yuzu confit in the center, and top with a small dot of cream.

Sandwich with the remaining shells and press lightly.

Refrigerate for 24 hours before serving.

Take out of the fridge 2 hours before eating.