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The previous day, separate the egg whites from the yolks and keep the whites at room temperature in an airtight container. Add in the mixer bowl the almond flour and icing sugar, mix for one minute and pass it through a sieve. In a mixer bowl, place the egg whites and a pinch of salt and beat until they snow. When properly firm add the sugar. Continue to beat the whites until they stand out from the edge of your container. Incorporate the meringue obtained to the powder and mix gently with a spatula. Finish by mixing faster and place them all in an icing bag. Lay out macaroons on a baking sheet lined with parchment paper, let it dry in the open 5 to 10 minutes and bake in the oven for 7 minutes then turn your trays for another 5 minutes.
In a saucepan, heat the mango pulp and cream. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Pour liquid mixture over the eggs. Return to saucepan and cook over low heat, stirring until the custard coats the back of a spoon. Add the rehydrated gelatin and mix well to make it melt. Pour over the chocolate through a chinois, let melt a few minutes and add the mustard Maille. Stir well until the mixture is smooth. Let cool, ideally overnight in the fridge.
Cut your lemons in quarters on the height direction. Place them in a saucepan, add water and the first sugar, bring to a boil, add the second sugar, repeat the operation and add the third and final sugar. After reaching the new boil, lower the heat (shudder), cover 95% of your pan and let it cook for 20 min. Drain your lemons (keep the syrup) and blend with a small amount of hot syrup. If you it's too thick, add more syrup. Then pass it through a thin chinois (chinois etamine). Keep lacquer in the fridge until it is completely cool before using it.
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