French Macaron Yuzu & Chocolate

Servings : 60 pcs
Prep Time : 30 minutes
Cook Time : 15 minutes
Total Time : 1 hour
Italian Meringue First Batter
  • 300 g Almond Powder
  • 300 g Sugar
  • 110 g Egg Whites
  • 2 g Orange or Yellow Coloring
Italian Meringue Second Batter
  • 300 g Caster Sugar
  • 75 g Water
  • 110 g Egg Whites
Chocolate Yuzu Ganache
  • 165 g Cream 35%
  • 45 g Yuzu Juice
  • 165 g Good Dark Chocolate (64% cacao)
  • 18 g Inverted Sugar (Glucose) or Honey
  • 65 g Butter
For the First Batter
Finely mix the almond powder and icing sugar into a food processor. Add egg whites and food coloring. Mix Well.
For The Italian Meringue
  1. Mix the water and sugar together in a pot over medium heat.
  2. In the meantime, whip the egg whites until firm
  3. When the syrup reach 244F, pour it slowly on the whipped eggwhites and whip constantly until the mix cools down.
  4. Add the first batter & mix well
  5. Put this mix into a piping bag and pipe one by one each macaron on a baking sheet/mat ( make the baking mat/sheet sticks to the baking tray.
  6. Leave it at room temperature for about 15 minutes
  7. Bake in Dry oven at 284F for 8 yo 12 minutes according to the size of the macaron.
For The Chocolate Yuzu Ganache
  1. Chop the chocolate and cut it into small chunks. Leave it at room temperature.
  2. Bring the cream to a boil and gently heat the yuzu juice in a separate pot.
  3. Pour the hot cream over the chocolate little by little.
  4. Add the yuzu.
  5. When the temperature of the ganaches reaches 104F, add the butter and emulsify with an immersion blender or with a whisk.
  6. Poor the Minto into a piping bag
Assemble The Macaron
  1. Fill half of the macaron with the Yuzu-Chocolate ganache.
  2. Top with another macaron shell and make sure that the shells are of the size.
Chef Robert C.
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