Jardin Andalou Macaron
Pierre Hermé
A macaron with an intensely fruity flavor, combining a mandarin olive oil cream with a heart of red and black berry compote, where wild strawberries dominate with a slight bitterness.
Jardin Andalou Macaron
Pierre HerméA macaron with an intensely fruity flavor, combining a mandarin olive oil cream with a heart of red and black berry compote, where wild strawberries dominate with a slight bitterness.
Chef's Tips
Prepare macaron shells one day in advance for best texture.
Allow macarons to mature 24 hours before serving for optimal flavor.
Tools Used
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Ingredients
Mandarin Macaron Shells
Red Macaron Shells
Mandarin Olive Oil Cream
Red Berry Compote
Instructions
Mandarin Macaron Shells
- 1
Sift the icing sugar and almond powder together.
- 2
Mix the yellow and red food colorings into 55 g egg whites.
- 3
Pour over the sugar-almond mix without stirring.
- 4
Cook mineral water and sugar to 118°C.
- 5
When syrup reaches 115°C, start whipping the other 55 g egg whites.
- 6
Pour cooked syrup over whipped egg whites and whisk until cooled to 50°C.
- 7
Incorporate meringue into almond-sugar mixture, deflating the batter slightly.
- 8
Pipe 3.5 cm rounds onto baking sheets.
- 9
Tap trays to spread batter slightly and rest for 30 min until a skin forms.
Red Macaron Shells
- 1
Repeat the same steps as the mandarin shells, adjusting for different coloring.
Baking the Shells
- 1
Preheat convection oven to 180°C.
- 2
Bake mandarin and red macarons for 12 minutes, opening the oven door twice briefly.
- 3
After baking, slide parchment onto a work surface and let cool.
Mandarin Olive Oil Cream
- 1
Melt chopped white chocolate to 45–50°C.
- 2
Boil heavy cream and emulsify in three additions into melted chocolate.
- 3
Blend until smooth.
- 4
Once cooled below 50°C, gradually incorporate mandarin olive oil.
- 5
Blend again and chill, covering with cling film in contact, for 4 hours until creamy.
Red Berry Compote
- 1
Puree raspberries, strawberries, currants, and blackcurrants separately.
- 2
Combine with sugar, lemon juice, and agar-agar.
- 3
Boil while stirring constantly for 1 minute.
- 4
Remove from heat and cool.
Assembly
- 1
Pipe mandarin olive oil cream onto the flat side of the mandarin macaron shells.
- 2
Add a dollop of berry compote in the center, followed by a touch more cream.
- 3
Top with red macaron shells, pressing lightly.
- 4
Refrigerate macarons for 24 hours to mature.
- 5
Remove from fridge 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.
