Jardin de Valérie Macaron
Pierre Hermé
A macaron created as a tribute to Valérie’s Corsican origins, featuring the distinctive scent of Corsican immortelle and the subtle sweetness of candied citron.
Jardin de Valérie Macaron
Pierre HerméA macaron created as a tribute to Valérie’s Corsican origins, featuring the distinctive scent of Corsican immortelle and the subtle sweetness of candied citron.
Chef's Tips
Use a candy thermometer to monitor the syrup temperature accurately.
Allow macarons to mature in the fridge for 24 hours for optimal texture and flavor.
Bring macarons to room temperature 2 hours before serving.
Tools Used
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Ingredients
Yellow Macaron Shell
Orange-Yellow Macaron Shell
Corsican Immortelle Cream
Filling
Instructions
Prepare the Yellow Macaron Shell
- 1
Sift together icing sugar and almond flour.
- 2
Mix the food coloring into 55g of egg whites and pour over the dry mixture without mixing.
- 3
Heat the water and granulated sugar to 118°C. When it reaches 115°C, start whipping the remaining 55g of egg whites to stiff peaks.
- 4
Pour the cooked syrup over the whipped egg whites and continue whisking until cooled to 50°C.
- 5
Fold the meringue into the almond-sugar mixture carefully to form a smooth batter.
- 6
Pipe rounds about 3.5 cm wide, spaced 2 cm apart, onto lined baking sheets.
- 7
Tap the trays to flatten slightly and allow to dry for 30 minutes at room temperature.
Prepare the Orange-Yellow Macaron Shell
- 1
Repeat the same method as the yellow macaron shell, using the specified colorings.
Bake the Macarons
- 1
Preheat oven to 180°C (fan).
- 2
Bake each tray for about 12 minutes, opening the oven door briefly twice during baking.
- 3
Slide parchment with baked shells onto the counter immediately after baking.
Prepare the Corsican Immortelle Cream
- 1
Melt chopped white chocolate to 45–50°C.
- 2
Bring cream to a boil and gradually emulsify into the chocolate.
- 3
Add the immortelle essential oil and blend until smooth.
- 4
Cover with plastic wrap in contact and refrigerate for 4 hours.
Assemble the Macarons
- 1
Chop candied citron into small cubes.
- 2
Pipe immortelle cream onto the flat side of the yellow shells, place 3 citron cubes in the center, and add a touch more cream.
- 3
Top with an orange-yellow macaron shell and press gently.
- 4
Refrigerate assembled 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.
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