Macaron Infiniment Mandarine

Cut off both ends of the mandarins and split them vertically.

Blanch in boiling water three times for 20 seconds each, then boil for 2 minutes, rinse, and repeat twice more.

Bring mineral water and sugar to a boil, add mandarins, simmer for 2 hours, then leave to macerate overnight.

Rinse and dry the mandarins and lemons, then zest using a microplane.

Rub zest into sugar, add eggs, lemon juice, and mandarin juice.

Cook over a bain-marie to 83–84°C, stirring constantly.

Cool to 60°C over an ice bath, then add butter and blend until smooth.

Cover with cling film and refrigerate overnight.

Sift together powdered sugar and almond flour.

Mix food coloring with half the egg whites and add to dry ingredients without stirring.

Boil water and sugar to 118°C, start whipping remaining egg whites when syrup reaches 115°C.

Pour syrup over egg whites while beating, then cool to 50°C.

Fold meringue into almond mixture, deflating slightly.

Pipe 3.5cm rounds onto lined baking sheets and let crust 30 minutes.

Bake at 180°C for 12 minutes, opening oven door briefly twice.

Cut macerated mandarins into 5mm cubes and refrigerate.

Finish the mandarin cream by mixing melted cocoa butter and almond flour into the prepared cream.

Pipe cream onto half the shells, place 3 cubes of semi-candied mandarin in the center, top with more cream, and sandwich with another shell.

Refrigerate macarons for 24 hours, then bring to room temperature 2 hours before serving.