Hazelnut Oil and Green Asparagus Macarons

Sift powdered sugar and almond flour together.

Mix food coloring into 55g of egg whites.

Pour over the dry mixture without mixing.

Heat water and sugar to 118°C; at 115°C, start beating the other 55g egg whites.

Pour cooked syrup onto egg whites, whip to cool to 50°C.

Fold meringue into almond mixture carefully.

Pipe 3.5 cm rounds on baking sheets lined with parchment.

Tap sheets to release air and let rest 30 minutes.

Repeat the same process without food coloring, using 38g water for the syrup.

Preheat oven to 180°C (convection).

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

Let shells cool completely.

Melt white chocolate at 45-50°C.

Boil cream and pour over chocolate in three additions, mixing from the center outward.

Blend with immersion blender.

Warm hazelnut oil to 35-40°C.

Once cream is under 50°C, emulsify oil into the cream in three additions.

Cover with cling film and chill for at least 2 hours.

Trim asparagus and cut into 5mm slices.

Boil water with sugar and salt.

Blanch asparagus slices for 15 seconds, then cool immediately in ice water.

Dry thoroughly with paper towels.

Pipe hazelnut oil cream onto green olive shells.

Place 3-4 asparagus slices in the center.

Add a dot of cream and top with a natural shell.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature for 2 hours before serving.