Makes between 76-80 pieces of macacrons



  • 500 gr almond flour 
  • 500 gr powered sugar
  • 4 egg whites
  • 12 gr colorant powder
  • 4 egg whites
  • 700 gr glucose
  • 340ml water


Strain the almond flour and powdered sugar into a bowl, and mix with the first four egg whites and colorant powder. Set it aside. 

In a second bowl, add the remaining four egg whites into a mixer and mix on a low speed.

In a pan, add the sugar and water and bring it to a boil of 248F degrees. Add the sugar into to the egg whites slowly and carefully to prepare the Italian Merengue. Mix for 5-7 minutes. Next, mix this combination into the almond flour and sugar mix.

When done, use a piping bag and pipe the mixture on top of a silicone mold. Bake it at 278F for 14 minutes.



  • Yuzu orange ganache
  • 240 ml heavy cream
  • 130 ml yuzu juice
  • 40 gr glucose
  • 780 gr white chocolate
  • Zest 1 orange


Boil the cream, yuzu juice and simple sugar. Pour mixture into the chocolate. Mix and add orange zest.

Use the cream to fill the macaron shells when they have cooled.


Formulation courtesy of Thiago Frare, Executive Pastry Chef, The Ritz-Carlton, Washington, D.C.