Yuzu. It’s such a fashionable macaron flavour in Paris just now. A few years ago while studying at Strathclyde University in Scotland, the closest I ever got to yuzu was hearing west-coast, Glaswegian accents with phrases such as, ‘Yuzu’ll have had your tea?’ Or, ‘Yuzu’ll be down the pub at what time?’ That’s as far as it went.
Twenty years on, I’m exchanging dainty conversations with Parisian ladies in the pâtisserie boutique queues, as they point with their perfectly French manicured fingers at the Yuzu macarons. If you haven’t tasted yuzu before, the taste is like mandarin oranges but with a tangy, tart note of grapefruit. I haven’t been lucky enough to actually taste the fresh yuzu fruit yet but I can tell you that I’ve nibbled on enough yuzu macarons to get an idea for starters. I’m convinced it’s good for you too: with a touch of vitamin C packed into a gluten-free treat.
Yuzu originated in China but it is most widely grown in Japan and Korea. It’s also pretty frost-hardy, apparently; I wonder if I can grow it in our garden? Have you tried to grow your own yuzu?
Acide macaron makes a great yuzu bergamot tea mac
No wonder it’s considered a luxury item. I could bathe in it. That’s not as daft as it sounds: apparently the Japanese have customary yuzu baths (yuzuyu) in winter to ward off colds and rough skin. Could you live with that, nibbling on yuzu macarons and sipping some Macaron Prosecco just to add to the luxurious experience?
Dreaming of that bath, the Yuzu-Earl Grey Tea macarons by Acide Macaron were luxury enough. It’s not for nothing that the pastry chef, Jonathan Blot, names this flavour Jonathan; he describes that these are the macarons that take the most amount of work to perfect the flavour. Chocolate also makes sense as a partner, to complement the acidic clementine taste; Jean-Paul Hévin makes beautiful yuzu-chocolate macarons; Patrick Roger makes yuzu and verbena chocolates (you just have to make the macarons!) Saduharu Aoki has stuck with plain and simple Yuzu with nothing else nudging its alluring zing. It didn’t need any more macarons to be convinced, frankly. It was time to get home and make a batch of my own. Where on earth could I find yuzu?
Searching for yuzu-inspired desserts in some French gourmet magazines, I came across yuzu powder in the ingredients. But when I discovered at the Japanese supermarkets near Opéra that the yuzu powder could only be bought in bags of a kilo for over 120 euros, that was pushing it. I liked yuzu but I’m not that mad. That’s when I realised how lucky I am to have such a good friend like Nami of Just One Cookbook fame. She heard my cries of help and before I knew it, she had already expressed a bottle of extract and freeze-dried yuzu from her Japanese store in California to Paris. How’s that for the most friendly emergency yuzu service?
Freeze dried yuzu and extract from Japan to California to Paris
Now that I know what the extract and freeze-dried yuzu products look like, it will easier to spot these in Paris. I can waltz in to the supermarket and perhaps even look like I know what I’m doing, thanks to Nami. She also makes a wonderful Yuzu Sour Cocktail. The packet of freeze-dried yuzu is incredible. I whizzed it up in the spice grinder. If only this photo below had a scratch-and-sniff option, since the perfume that wafted out as soon as I opened the top was the most exotic, well, yuzu.
Sniff this photo, but please avoid scratching the screen
Adding a tablespoon of the powder to the shells and a mixture of the powder and extract in the filling, there was certainly no disappointment. After two large boxes of homemade yuzu macarons, I made them quite tart. Perhaps a bit too much on the extract? According to the family, it was just right. I wonder if they always feel obliged to say that?
Next time it’s a white chocolate ganache. I’m still recipe testing and considering another book. It’s a long process – especially if you have no patience. That’s why I’m generally going a bit mental but having fun in between the chocolate walks in Paris.
Many more homemade yuzu macarons. Just testing
How would you like your yuzu macarons? Acidic with a real bite to it, or sweeter with a more subtle hint of flavour? It’s important to please our sweet macaronivore friends.
Speaking of Glasgow accents, Antoine and I relived our student days together a couple of weeks ago with fellow colleagues at Strathclyde Business School for a 20 Year Reunion. Yuzu’ll have found us at the local, darlings, this time with a French manicure and arm in arm with my French hubby in a Scottish kilt!
And as macaron decoration on a yuzu cheesecake…
"Mad about Macarons! Make Macarons like the French"
I love macarons and Yuzu macarons sound delicious. I would like mine little sweeter I think…:)
Ha Ha. Love this post. I now must get my hands on some of that Yuzu powder! Those macs made my mouth water. I like the idea of staying with the tart flavored shells and pairing them with that white chocolate ganache. Fabulous flavor Jill.
Never seen yuzu being used for macrons but I bet these tasted amazing!
They are rather delumptious.
I enjoy the flavor of Yuzu very much. I think I’d prefer my Yuzu Macarons sweet with a bit more than a hint of flavor but not overpowering, just enough to feel the need to gobble down some more.
Aha – you’re like me, Vicki. Always looking for an excuse to try another one…
These yuzu macaroons sound amazing! I wish I could try one Jill
! You always make the most delicious flavors! Hope you have a wonderful weekend!
Amy, I was thinking of you, the queen of cheesecake as I was making this…
The yuzu trend hasn’t made it to me yet, although I once tried a yuzu vinegar that was amazing. These look terrific!
Yuzu vinegar? Wow. Not my cup of tea for macarons but can imagine all sorts of savoury dishes. How inspiring!
Wonder if I could ever find such a thing as yuzu in Virginia! I am on the hunt. These macarons look divine!
True for VIrginia as it is difficult finding in Paris too. But when it comes to trends, I want to make them at home like you!
LOVE yuzu but have not found them in macaron just yet in Paris. Need to find me some!
Get ye down to Acide macaron, Jean-Paul Hévin or Sadaharu Aoki- and Ladurée: their July special is ‘le butterfly’, a giant strawberry macaron with poppy and yuzu…
Yay! You are back
I’d like to try acidic macarons – just for a change. Beautiful photos Jill.
Nice to know your hubbie work a kilt! Mine did for our wedding without me even asking
Thanks, Jacqueline. Didn’t even ask? Great surprise! Mine didn’t wear a kilt at our wedding and it took him 15 years but worth it. He looks fab and he even bought it!
Jill, I’m glad you could make yuzu macarons! Yuzu, matcha, red bean, black sesame… I love all Japanese flavored macarons! Thank you for the kind words and you know where to find yuzu when you need.
Thanks, Nami, my friend. Yes, I need to eventually get around to making red bean and black sesame macs too – but you’ll have to get there first
Oh, Nami is a dear!! I’m going to keep my eyes peeled for yuzu…I think it’s time I went to some sort of international market to stock my shelves. And I have faith that patience will prevail and you’ll have tons of new, delectable recipes to share with us when your new book is finished
Thanks, Liz – that’s if I ever get it finished, lol. I’m always looking for distractions…
Hahaha – I thought yuzu was an Irish word, Jill, for all the same reasons. Glad to have you back up and running, my friend. What a nightmare! But are you back with a bang! What a great post.
Thanks, Hester. Now, who would have thought that the Irish were into yuzu too…
Nami to the rescue! That’s so awesome that she sent you some, and that you’ve turned them into macaron gorgeousness
I’ve never had Yuzu so I’m gonna be on the lookout for it now!
You need yuzu in Cayman, Carsley!