1. Prepare the shells
2. Sift together the almond flour and icing sugar. Set aside.
3. Beat half of the egg whites until stiff.
4. In a saucepan, heat the water and caster sugar to 118°C. Pour in a thin stream over the egg whites while whisking (to obtain an Italian meringue).
5. Add the other half of the raw egg whites and the diluted ube powder to your almond flour-icing sugar mixture. Mix to form a paste.
6. Gently fold the Italian meringue into this batter (macaronnage) until you obtain a smooth and shiny texture.
7. Place small circles on a baking sheet lined with baking paper. Leave to crust for 30 minutes in the open air.
8. Bake at 150°C (fan-assisted) for 12 to 14 minutes.

2. Prepare the Ube ganache

1. Heat the liquid cream.
2. Pour it over the chopped white chocolate, mix to smooth.
3. Stir in the ube powder and ube jam.
4. Let cool and thicken in the refrigerator (at least 1 hour).

3. Assembly

1. Fill a macaron shell with the ube ganache.
2. Close with a second shell.
3. Refrigerate the macarons for 24 hours before serving (so that the flavors can develop).