Ganache Filling
1. Make the ganache one or a few days in advance. Melt the white chocolate in a water bath or in a microwave. If using a microwave, heat in intervals of 15-20 seconds, stirring the chocolate inbetween. Set aside.

2. Heat the heavy cream until just simmering.  Add the tea and let steep for 5 minutes.  Pass through a sieve.  

3. Slowly add the warm cream to the melted chocolate.  Use a whisk to blend together. Add the yuzu-honey syrup and mix under thoroughly combined. Place into a shallow container. Cover with plastic wrap, making sure the film comes in contact with the ganache.  Set in the fridge overnight.

Macaron Shells
1. Prepare 6 pieces of parchment paper. Use a 1.5″ round cookie cutter to trace circles onto the parchment paper. Draw 20 evenly spaced circles on each sheet. Flip the parchment paper over so that the pen side is facing down.

2. Fit a piping bag with a medium-small round tip attached (I used #11). 

3. Pass the almond meal and powdered sugar through a sieve. In another bowl mix together the 2 teaspoons of water, egg whites, and food coloring if using. The color will become lighter once all the ingredients have been combined, so add more coloring to make sure you get the exact tone you’re looking for. Add the first quantity of egg whites mixture to the almond meal-powdered sugar mixture, combine and set aside.

4. Place the second egg white measurement in the bowl of a stand mixer with the whisk attachment. Turn the whisk on low. 

4. Place the sugar in a heavy bottomed casserole and add the 1/3 cup of water. Once the sugar has fully absorbed the water, place on medium heat.  Bring the sugar mixture to a boil.  When the sugar mixture thickens, start to beat the egg whites on medium high.  Cook the sugar until it reaches the soft ball stage (117-8 degrees C or 235-40 degrees F). 

5. At this point, take the casserole off the heat, start beating the egg whites on high and slowly pour the sugar into the whites. Beat until stiff peaks are formed. 

6. Add the meringue to the almond mixture in three additions. Fold the meringue into the almond meal until the mixture become shiny.   A good test to see if it is done is to drop a little dab of batter it into the mixture.  It should slowly spread and eventually lose its shape.

7. Once it reaches this stage, stop mixing and place into the prepared piping bag. Leave to dry out for 45 minutes or longer. The macarons are ready to bake when the tops are dry to touch. 

8. While the macarons dry, preheat an oven to 325 degrees F or 160 degrees C. 

9. Bake for 11 minutes, rotating the baking sheets once in the middle. Once baked, remove immediately to a rack and cool completely.

To Assemble
1. Transfer the ganache into a piping bag prepare with a medium-small round tip (I used #11). 

2. Turn half of the macaron shells over. Pipe in ganache and sandwich with the other half of macaron shells.  Dust/decorate with chocolate and shimmer powder if using. 

3. Place in the fridge for a couple of hours or overnight to set. Bring back to room temperature to eat. The macarons can also be frozen in an airtight container lined with parchment paper.  They will keep for a few months. Thaw in the fridge first, then bring them to room temperature. Or something I like to eat them semifrozen, kind of like ice cream.