Macaron Imagine

Sift powdered sugar with almond powder.

Mix green coloring into 55g of egg whites and pour over the sifted mixture without stirring.

Heat mineral water and sugar to 118°C; when it reaches 115°C, start whipping the remaining 55g of egg whites.

Pour the syrup at 118°C over the whites while whipping; cool to 50°C.

Fold into the almond mixture while deflating slightly.

Pipe 3.5 cm rounds spaced 2 cm apart on baking sheets lined with parchment paper.

Tap trays and let shells dry at room temperature for at least 30 minutes.

Repeat the same method as the green shells but sprinkle golden sesame seeds on top before drying.

Preheat oven to 180°C (convection).

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

Slide baked shells (still on parchment) onto the work surface to cool.

Melt white chocolate, cocoa butter, and butter together at 45–50°C.

Add black sesame paste and almond praline; mix well.

Fold in golden sesame seeds and puffed rice gently.

Pour into a dish lined with plastic wrap and cover with another layer of plastic wrap.

Refrigerate for 30 minutes, then cut into 1.5 cm squares.

Melt white chocolate at 45–50°C.

Boil heavy cream and cool slightly to 60°C, then whisk in matcha powder.

Pour cream over melted chocolate in three additions, mixing from center outward.

Blend with an immersion blender for a smooth cream.

Cover with cling film and refrigerate for at least 4 hours until creamy.

Pipe matcha cream onto green macaron shells.

Insert a piece of sesame crunch into the center.

Pipe a little more cream and top with white macaron shells.

Refrigerate assembled macarons for 24 hours.

Bring to room temperature 2 hours before serving.