For macaroons: Sift the almond powder and the icing sugar ("the so much for so much"). Mix the water and the caster sugar and heat over medium heat. As soon as the sugar reaches 110 ° C, raise 75g of egg whites to snow. Once the syrup at 118 ° C, lower the speed of the mixer on the whites and incorporate the syrup. Add the dye. Let the mixer run at high speed (about 6-7 min). Pour 75g egg whites on the "so much for so much". Mix until a thick paste is obtained. Add the Italian meringue to the marzipan and mix. Garnish the pastry bag with dough and then form spheres of dough on the parchment paper. Tap the plate vigorously to smooth the macaroons. Let "crunch" the macaroons at room temperature for 30 min. Bake for 12 minutes and let cool before taking off the macaroons parchment paper.
For the candied melon ganache: Bring the cream to the boil, remove the pan from the heat to add the Diced Melon, diced and mix and set aside. Melt the white chocolate in a bain marie. When the chocolate is melted, add the cream to the Melon Confit and mix for 5 minutes to have an air cream texture.
Mounting :Add the Melon Confit Ganache to a shell using a fluted piping bag. Cover with another hull.