Apricot Yogurt Macarons

For the apricot yogurt macarons, first finely chop the couverture for the filling and dissolve over a hot water bath. Finely puree apricots and yogurt with a hand blender. Heat puree in a saucepan over medium heat, but do not boil. Mix with the couverture until smooth to form the ganache. Cover and refrigerate for at least 6 hours, preferably overnight.

For the macaron shells, finely grind and sift almonds and powdered sugar. Mix both food colors to one shade. Beat the egg whites, letting the sugar trickle in. Then beat on high speed for about 8 minutes until very firm, adding little mixed color. Fold the beaten egg whites into the almond-powdered sugar mixture with a pastry scraper until a smooth, gooey mixture is formed.

Line a baking sheet with parchment paper or silicone mat. Pour the macaron mixture into the piping bag and pipe 24 even dots with it. Tap against the bottom of the tray to flatten the dots. Then let the macaron shells dry for about 30 minutes. Meanwhile, preheat the oven to 160 °C.

Bake the macaron shells in the oven (center) for about 13 minutes. Remove from the oven, pull them off the tray with the baking paper and let them cool for about 10 minutes. Spread the filling on 12 shells. Place the remaining shells on top and press down lightly. Refrigerate the apricot yogurt macarons in an airtight box for at least 12 hours.

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