Yuzu And Black Sesame Macarons

"The inside of the Yuzu and black sesame macaron. "
-- @dilutedcoke
Ingredients and instructions: Black sesame ganache (for the center) --> prepare before hand 125g white chocolate 125g whipping cream 20g black sesame powder 1. melt the white chocolate 2. bring the cream to boil and add the black sesame powder, mixing them so that the black sesame powder "dissolves" (it will not totally dissolve yet) 3. pour the hot cream over the white chocolate and mix them together 4. pour the ganache into a gratin dish and set it in the freezer to harden for about 4 hours. 5. after it has hardened, cut the ganache up into little cubes and return them into the freezer until ready to use. Yuzu macaron 300g almond meal 300g powdered sugar 300g caster sugar 75g water 110g egg whites (1) 110g egg whites (2) lemon zest Yellow colouring 1. Sift almond meal and powdered sugar together and add lemon zest. 2. Mix the almond meal mixture into egg whites (1) 3. Whip egg whites (2) to soft peaks 4. Boil caster sugar and water until temperature hits 118oC 5. While whipping the egg whites, pour the hot caster sugar mixture into egg whites (2) 6. Continue to whip on high speed until mixture is cool and stiff peaks is formed 7. add colouring into the stiff egg whites and continue to beat until the colour is uniformly spread out 8. Fold the stiff egg whites into the almond and egg white mixture, until a magma consistency is achieved 9. Put it into a piping bag and pipe macaron rounds on a silicon mat or baking paper 10. Leave it to "dry", approximately 30-40minutes 11. While it is drying, preheat oven to 180oC 12. After the macarons are dried, bake it for 11-13minutes 13. Leave it to cool Yuzu curd 5 egg yolks 1/2 cup sugar plus extra to taste if needed 125g/4ozs butter, cut into cubes 1 cup of yuzu juice yuzu zest 1. Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat. 2. Add the butter and heat slowly until the butter melts. 3. Add the zest to the egg yolk mixture. 4. Add the yuzu juice to the egg yolk mixture once butter is melted. Stir using the whisk or a spoon until it thickens up (about 15 minutes). it will continue to thicken upon cooling. When cool, placed in piping bag and place it in the fridge till needed. Assembling 1. Pipe the yuzu curd around the yuzu shell 2. place a cube of hardened black sesame ganache in the center 3. pipe a dollop of yuzu curd on the black sesame ganache 4. place another macaron shell on top and put it in the fridge till ready to eat