For 8 people
For 8 people
First, mix almond powder and icing sugar, then sift the mixture. Dry this powder in the oven at 50°C for 15 minutes, before letting it cool.
Beat the egg whites with caster sugar until stiff, then fold them into the almond flour and icing sugar. Mix well until you get a shiny, soft dough.
Put the dough into a piping bag and pipe small 3cm diameter mounds onto parchment paper. Let it rest for about an hour, then bake in the oven at 160°C for 15 minutes.
For the cream, soften gelatin in cold water. Boil milk with cream and yuzu zest, then mix egg yolks with sugar and cornstarch. Add the milk to the yuzu and heat until thickened. Remove from heat, stir in the gelatin and let cool.
Finally, for assembly, fill the macaron shells with the cream and stick another shell on top.
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