Jardin du Maquis Macaron
Pierre Hermé
A sophisticated macaron featuring a chocolate and honey biscuit, filled with a honey ganache made with maquis spring honey and fine Valrhona chocolates.
Jardin du Maquis Macaron
Pierre HerméA sophisticated macaron featuring a chocolate and honey biscuit, filled with a honey ganache made with maquis spring honey and fine Valrhona chocolates.
Chef's Tips
Use high-quality honey from the maquis for authentic flavor.
Allow macarons to mature 24h in the fridge before eating for best texture.
Carefully monitor syrup temperature to achieve proper macaron texture.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Gold-Tinted Crystallized Sugar
Chocolate Macaron Biscuit
Honey Macaron Biscuit
Honey Ganache
Instructions
Preparing the Gold-Tinted Sugar
- 1
Preheat the oven to 60°C (140°F).
- 2
Wearing gloves, rub edible gold powder into the coarse crystal sugar.
- 3
Spread the tinted sugar on a baking tray and dry in the oven for 30 minutes.
- 4
Let it cool and store at room temperature.
Chocolate Macaron Biscuit
- 1
Melt the cocoa paste using a bain-marie or microwave.
- 2
Sift the icing sugar and almond flour together.
- 3
Mix red food coloring with 55g of egg whites and pour over the dry mix without stirring.
- 4
Boil mineral water and granulated sugar to 118°C.
- 5
Start whipping the second portion of egg whites at 115°C.
- 6
Pour the syrup over whipped egg whites, beat until cooled to 50°C.
- 7
Incorporate some meringue into melted cocoa paste, then combine with dry ingredients.
- 8
Fill a piping bag fitted with a no. 11 tip.
- 9
Pipe 3.5 cm rounds onto parchment-lined baking sheets, leaving 2 cm between each.
- 10
Tap sheets to flatten slightly and sprinkle with tinted sugar.
- 11
Allow to dry at room temperature for 30 minutes.
Honey Macaron Biscuit
- 1
Sift icing sugar and almond flour together.
- 2
Mix lemon yellow coloring with 55g egg whites and pour over the dry mix without stirring.
- 3
Boil mineral water and granulated sugar to 118°C.
- 4
Start whipping the second portion of egg whites at 115°C.
- 5
Pour the syrup over whipped egg whites, beat until cooled to 50°C.
- 6
Combine meringue with dry mix while deflating the batter slightly.
- 7
Pipe rounds onto baking sheets, tap to spread slightly, and sprinkle with tinted sugar.
- 8
Let dry for at least 30 minutes at room temperature.
Baking
- 1
Preheat convection oven to 180°C (356°F).
- 2
Bake macarons for 12 minutes, opening oven door twice quickly to release steam.
- 3
After baking, slide parchment onto the work surface to cool.
Honey Ganache
- 1
Melt chopped chocolates to 45-50°C.
- 2
Warm the honey to 45-50°C.
- 3
Bring cream to a boil and pour over chocolate in three additions, mixing from center outward.
- 4
Add warmed honey and mix.
- 5
Blend with an immersion blender until smooth.
- 6
Pour into a dish, cover with cling film touching the surface, and refrigerate 2 hours until creamy.
Assembly
- 1
Pipe ganache onto the bottom of chocolate macaron shells.
- 2
Top with honey macaron shells, pressing gently.
- 3
Refrigerate macarons for 24 hours before serving.
- 4
Bring to room temperature 2 hours before eating.
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.
