desserts
Ingredients
Serves 15-20 macaronsInstructions
Step 1
In a food processor, blend almond flour, powdered sugar, and granulated sugar separately until very fine
Step 2
Sift almond flour and powdered sugar into a bowl and set aside
Step 3
In a stand mixer, whisk egg whites on low until slightly frothy
Step 4
Add cream of tartar and salt and continue mixing
Step 5
Slowly add granulated sugar while the mixer runs
Step 6
Add yellow food coloring and mix until fully incorporated
Step 7
Whisk to very stiff peaks (bowl can be inverted without batter moving)
Step 8
Fold dry ingredients into meringue in three additions until batter flows like lava and can form a continuous figure 8
Step 9
Transfer batter to a piping bag and pipe onto a silicone baking mat
Step 10
Tap the tray to release air bubbles and level the batter
Step 11
Bake at 375°F for 12–14 minutes
Step 12
Let shells cool completely before removing
Step 13
Buttercream:Sift powdered sugar
Step 14
Whip room-temperature butter until fluffy
Step 15
Add yuzu juice powder, yuzu juice, and heavy cream; whisk until smooth
Step 16
Adjust with more powdered sugar if too loose or a little yuzu juice/cream if too thick
Step 17
Pipe buttercream onto shells, sandwich, and refrigerate 1 day for crisp tops and a slightly chewy center
