Spiced Garden Macarons (Macaron Jardin Épicé)
Pierre Hermé
A warm, festive macaron inspired by the flavors of Alsace, featuring a chocolate macaron biscuit, spiced sugar, gingerbread macaron biscuit, dark chocolate ganache, and a salted butter caramel with gingerbread spices.
Spiced Garden Macarons (Macaron Jardin Épicé)
Pierre HerméA warm, festive macaron inspired by the flavors of Alsace, featuring a chocolate macaron biscuit, spiced sugar, gingerbread macaron biscuit, dark chocolate ganache, and a salted butter caramel with gingerbread spices.
Chef's Tips
Prepare the macaron batter at least 1 day ahead for best texture.
Use a thermometer to ensure the sugar syrup reaches the correct temperature.
Let macarons rest for at least 30 minutes before baking to form a proper skin.
Tools Used
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Ingredients
Chocolate Macaron Biscuit
Spiced Crystal Sugar
Gingerbread Macaron Biscuit
Chocolate Ganache
Salted Butter and Gingerbread Spiced Caramel
Instructions
Chocolate Macaron Shell
- 1
Melt cocoa paste to 45-50°C.
- 2
Sift powdered sugar and almond flour together.
- 3
Mix food coloring into 55g egg whites, pour over dry mixture without stirring.
- 4
Boil mineral water and granulated sugar to 118°C; begin whisking remaining egg whites at 115°C.
- 5
Pour hot syrup over egg whites while whipping; cool to 50°C.
- 6
Mix some meringue into melted cocoa paste; fold into dry mixture along with remaining cocoa paste.
- 7
Pipe 3.5 cm rounds on parchment-lined trays; rest 30 minutes.
Spiced Crystal Sugar
- 1
Mix crystal sugar and gingerbread spices; reserve.
Gingerbread Macaron Shell
- 1
Sift powdered sugar and almond flour together.
- 2
Mix coffee extract and yellow food coloring into 55g egg whites; pour over dry mixture without stirring.
- 3
Repeat syrup boiling and meringue making process.
- 4
Incorporate meringue into dry mixture.
- 5
Pipe rounds, sprinkle with spiced sugar, and rest 30 minutes.
Baking Macaron Shells
- 1
Preheat oven to 180°C convection.
- 2
Bake for 12 minutes, briefly opening the oven twice to release moisture.
- 3
Cool macaron shells on the counter.
Chocolate Ganache
- 1
Melt chocolate to 45-50°C.
- 2
Bring cream to a boil; add to chocolate in three additions, stirring from center outward.
- 3
Add butter; blend for a smooth ganache.
- 4
Chill ganache 4 hours until creamy.
Salted Butter Gingerbread Caramel
- 1
Boil cream with gingerbread spices.
- 2
Make a dry caramel by melting sugar gradually until amber.
- 3
Off heat, add salted butter and hot cream in two additions.
- 4
Cook caramel to 108°C; blend and chill.
Assembly
- 1
Pipe chocolate ganache onto chocolate shells, insert a ball of caramel in the center.
- 2
Top with gingerbread macaron shells and gently press.
- 3
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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