Recipe for Hollow Macaron by a Renowned Pastry Chef

Mix the almond flour, powdered sugar, and natural dye in a mixing bowl.

Meanwhile, cook the sugar with water in a saucepan. Pour the egg whites into the mixing bowl and start your mixer when your water and sugar mixture reaches 115°C. Finally, when your water and sugar mixture reaches 118°C, pour it into the bowl with the egg whites. Let your preparation cool until it reaches below 60°C.

Add the raw egg whites to your almond and powdered sugar mixture. Incorporate your meringue by mixing from the center and working your way up to the edges while turning the bowl. Then, macaron your mixture, which means folding the batter to loosen it.

Line your baking sheet with parchment paper and pipe out regular macaron shells. Tap the sheet against the table to allow the batter to spread.

Decorate your shells with sliced hazelnuts. Finally, let your macarons dry for 45 minutes to 1 hour. Bake your macarons for 14 minutes at 170°C.

For the yuzu ganache, mix your sugar and natural gelling agent. Add the whole eggs and yuzu juice and whisk together. Then, add the yuzu confit. Place your bowl over a double boiler in a saucepan. Heat until approximately 85°C.

At the same time, melt the cocoa butter and white chocolate. Pour the cooked mixture at 85°C onto the chocolate-cocoa mixture in two or three batches. Whisk until the mixture is smooth. You can ensure the creaminess of the mixture by blending it with an immersion blender placed at the bottom of your bowl. Transfer your mixture into a not-too-high dish. Cover it with plastic wrap, making sure the wrap touches the cream to prevent a crust from forming. Let the cream cool for two to three hours.

For the hazelnut praline, roast the hazelnuts and remove their skins. Boil the water, sugar, and vanilla pod in a saucepan. Stir and bring the mixture to 120°C. Add the still-warm hazelnuts to the mixture until caramelized. Pour onto a baking sheet and let cool. Grind roughly to maintain the texture of the small bits in the macaron.

Poach half of the macaron shells with yuzu cream and fill them with a bit of hazelnut praline. Close each half-macaron with an unfilled shell.