Fresh Mint and Sweet Pea Macarons
Pierre Hermé
A refreshing macaron featuring fresh mint cream and a surprise of sweet peas, wrapped in pistachio and mint-flavored shells.
Fresh Mint and Sweet Pea Macarons
Pierre HerméA refreshing macaron featuring fresh mint cream and a surprise of sweet peas, wrapped in pistachio and mint-flavored shells.
Chef's Tips
Do not infuse mint leaves for more than 10 minutes to preserve freshness.
Use a candy thermometer to monitor sugar syrup accurately.
Tap the baking sheets to flatten macarons slightly before drying.
Allow macarons to mature 24 hours for best flavor.
Tools Used
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Ingredients
Fresh Mint Cream
Pistachio Green Macaron Shells
Mint Green Macaron Shells
Sweet Peas in Syrup
Instructions
Prepare the Fresh Mint Cream (Day Before)
- 1
Melt white chocolate and cocoa butter at 45–50°C using a bain-marie or microwave.
- 2
Boil heavy cream and add chopped mint leaves. Cover and infuse for 10 minutes.
- 3
Strain the cream, finely chop the infused mint, and reheat the cream.
- 4
Gradually mix the hot cream into the melted chocolate in three additions.
- 5
Blend in the chopped mint and peppermint liqueur using an immersion blender.
- 6
Cover with plastic wrap directly on the surface and refrigerate for 6 hours.
Prepare the Pistachio and Mint Macaron Shells
- 1
Sift powdered sugar and almond powder together.
- 2
Mix food coloring into 55g of egg whites and pour over the dry mixture without mixing.
- 3
Boil water and sugar to 118°C. When syrup reaches 115°C, start whipping remaining 55g of egg whites.
- 4
Slowly pour syrup into the whipped egg whites, beat, then cool to 50°C.
- 5
Fold meringue into the almond-sugar mixture until batter flows like lava.
- 6
Pipe 3.5 cm circles onto parchment-lined trays, leaving 2 cm space between.
- 7
Tap trays to flatten slightly and rest shells for at least 30 minutes.
Bake the Macaron Shells
- 1
Preheat oven to 180°C fan-forced.
- 2
Bake pistachio and mint shells for 12 minutes, opening the door twice briefly to release steam.
- 3
Slide the parchment onto the counter after baking.
Prepare the Sweet Peas
- 1
Prepare an ice water bath.
- 2
Boil mineral water with sugar and salt. Add peas and cook for 4 minutes.
- 3
Drain peas and immediately cool in ice water. Drain and dry on paper towels.
Assemble the Macarons
- 1
Fill a piping bag with the mint cream.
- 2
Pipe mint cream onto the flat side of pistachio green shells.
- 3
Place 5 sweet peas in the center and top with a small dot of cream.
- 4
Cover with mint green macaron shells, pressing lightly.
- 5
Refrigerate macarons for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
