Strawberry and Vanilla Macaron
Pierre Hermé
An exclusive macaron by Pierre Hermé combining tangy strawberry compote and a delicate triple-vanilla ganache, originally crafted for Isetan in Tokyo.
Strawberry and Vanilla Macaron
Pierre HerméAn exclusive macaron by Pierre Hermé combining tangy strawberry compote and a delicate triple-vanilla ganache, originally crafted for Isetan in Tokyo.
Chef's Tips
Let macarons mature in the fridge for 24 hours for best texture and flavor.
Use Mara des Bois or Gariguette strawberries for optimal taste.
Use liquefied egg whites aged at room temperature for 24–48 hours.
Tools Used
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Ingredients
Strawberry Compote
Macaron Shells
Vanilla Ganache
Finishing
Instructions
Prepare Colored Sugar (Day Before)
- 1
Preheat the oven to 60°C.
- 2
Mix a few drops of red food colouring into granulated sugar using gloves.
- 3
Rub the mixture between palms, then spread on a tray.
- 4
Dry in the oven for 30 minutes and set aside.
Strawberry Compote
- 1
Soak gelatine leaves in cold water.
- 2
Rinse, dry, and hull strawberries. Blend with pulse action, then strain.
- 3
Add lemon juice and sugar to the purée.
- 4
Warm 1/4 of the purée to 35–40°C, then dissolve the drained gelatine in it.
- 5
Mix in the remaining purée and stir briskly.
- 6
Pour into a clingfilm-lined dish to 4 mm depth.
- 7
Refrigerate for 1 hour, then freeze for 2 hours.
- 8
Cut into 1.5 cm squares and return to freezer.
Macaron Shells
- 1
Sift together icing sugar and ground almonds.
- 2
Scrape vanilla seeds into the mixture. Add first egg whites but don't stir.
- 3
Boil water and caster sugar to 118°C. When at 115°C, start whisking second egg whites to soft peaks.
- 4
At 118°C, pour syrup into egg whites, whisk until cooled to 50°C.
- 5
Fold meringue into almond mixture to form macaron batter.
- 6
Pipe 3.5 cm rounds onto lined trays, spacing them 2 cm apart.
- 7
Rap trays to flatten and release air bubbles.
- 8
Sprinkle half with colored sugar and let sit for 30 minutes to form a skin.
Bake Macarons
- 1
Preheat fan oven to 180°C.
- 2
Bake for 12 minutes, quickly opening and closing oven door twice.
- 3
Slide shells off trays after baking and cool.
Vanilla Ganache
- 1
Split and scrape all vanilla pods; infuse them in cream.
- 2
Bring cream to boil, then cover and infuse for 30 minutes.
- 3
Melt chopped white chocolate over simmering water.
- 4
Remove pods from cream, then pour over chocolate in three additions.
- 5
Mix until smooth and cool. Transfer to piping bag.
Assembly
- 1
Pipe a generous mound of ganache onto half the shells.
- 2
Press a frozen strawberry square into the center of each.
- 3
Top with remaining shells to sandwich.
- 4
Store in the fridge for 24 hours, then let sit 2 hours at room temp 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.
