Macarons, the Rare Citrus Fruits Are Coming

Winter, as we know, is the season in which citrus fruits express themselves at their best and become protagonists in the kitchen. It is no coincidence that Enrico Rizzi wanted to dedicate his most recent experiments to them, culminating in a new, astonishing collection of macarons.

The Rare Citrus Macarons Collection is a riot of unexpected fragrances , in which the typical sweetness of these pastry creations is added to the light and balanced acidity of the fruits and a series of truly peculiar aromatic notes.

Two "unusual" citrus fruits, at least for European tradition, namely yuzu and kumquat, and two more familiar citrus fruits, lemon and mandarin, but transformed by a rigorous fermentation process that highlights their characteristics in an unprecedented way.

Let's find out more about them in detail.

The kumquat , also known as the Chinese mandarin, is a small, slightly elongated orange citrus fruit, originally from the Far East, but increasingly popular in Italy too.

The sweet peel, but with a bitter aftertaste, balances perfectly with the sourness of the pulp. Known for its anti-inflammatory and antioxidant properties, the kumquat is eaten fresh, peel included, or used to prepare jams, candied fruit and liqueurs.

Enrico Rizzi exploits the symphony of contrasts of this fruit to create a fresh, pleasant and delicate macaron, with kumquat ganache and clove and pistachio coques .

Yuzu is a rare citrus fruit from East Asia that has become a staple in Japanese cuisine, and has been included in the "Super Food" category by some due to its remarkable nutritional properties.

The fruits, similar to citrons but rounder, have an irregular skin, usually yellow in color. Rich in polyphenols and vitamin C, yuzu is considered a powerful antioxidant and is also used in cosmetics and aromatherapy.

With a distinctly acidic flavour, yuzu is not used as a fresh fruit, but thanks to its strong aroma it is highly appreciated in numerous recipes, especially in pastry making.

Enrico Rizzi's Yuzu Macaron, with yuzu ganache and lemon and pistachio shells , surprises with its strong and persistent aroma, which titillates the taste buds and leaves a persistent sensation of freshness on the palate.

Black lemon (also known as black lime), fermented to obtain marked and unusual notes, comes from the Middle Eastern culinary tradition and is still little known in Italy.

The fermentation process brings out an unusual acidity and a very interesting citrus fragrance, along with smoky hints that can surprise those who are not yet familiar with this ingredient.

It is precisely this combination of contrasts that makes the Macaron Limone Nero, with black lemon ganache and lemon and liquorice coquettish , a true "unicum" within Enrico Rizzi's production, intended for the most curious gourmets and lovers of unusual flavours.

What has been said for the black lemon is also valid for the black mandarin : in this case too, the fruit is subjected to fermentation to enrich itself with new flavours and aromas.

Compared to its "cousin", the Macaron Mandarino Nero, with black mandarin ganache and clove and liquorice shells , it is slightly more delicate, but no less tempting.

You can discover the Agrumi Rari Macarons Collection directly in the Enrico Rizzi boutique in via Correnti 5 in Milan , or you can order your favorite macarons online and receive them throughout Italy from the comfort of your own home.