Yuzu macarons (with cocoa shell)

Blend together the sifted almond flour, confectioner’s sugar and the bitter COCOA POWDER.
Cook 150g sugar and water at 230-235°F (110-112°C) and pour over the 50g previously beaten egg whites.
Beat until the mixture is lukewarm.
Add the 50g of egg whites that have not been whipped.
Mix with the dry ingredients until a ribbon forms.
Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 285°F (140°C) for 12-13 minutes.

Heat the whole milk and honey then pour a third of the mixture over the melted INSPIRATION YUZU. Mix vigorously, then add another third the same way.
Blend with a hand blender and incorporate the final third as you do so.
Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 3 hours.