Many more homemade yuzu macarons. Just testing

Yuzu Macarons: Another Parisian Fashion

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.

Even the duck was eyeing the Yuzu macaron in the Batignolle Park in Paris

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…

25 replies
  1. Lora
    Lora says:

    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.

    Reply
  2. Vicki Bensinger
    Vicki Bensinger says:

    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.

    Reply
    • Jill
      Jill says:

      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!

      Reply
    • Jill
      Jill says:

      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…

      Reply
    • Jill
      Jill says:

      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!

      Reply
  3. Nami | Just One Cookbook
    Nami | Just One Cookbook says:

    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. 😉

    Reply
    • Jill
      Jill says:

      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 😉

      Reply
  4. Liz
    Liz says:

    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 🙂

    Reply
  5. Parsley Sage
    Parsley Sage says:

    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!

    Reply

Trackbacks & Pingbacks

  1. […] years, he has been amazing the Parisians with his Japanese influences to French pâtisserie. His yuzu citrus macarons pack a delicious punch, as do the black sesame. But for me, his tea-infused macarons are extra […]

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