Pierre Hermé’s English translation of Macarons is one of the most beautiful and well-made books we have seen yet. With 57 step by step recipes ranging from classics and fetish macarons to signatures and exceptions, this book gives you the tools needed to recreate Hermé’s famed pastries in your own home.
To give you a preview of the incredible ideas found in this book, we’ve provided the recipe for Hermé’s Miléna macaron.
We’d love to hear if you tried it and how it turned out!
Makes about 72 macarons (or about 144 shells)
Preparation time: the day before, 10 minutes; the next day, about 1 hour
Cooking time: 25 minutes
Standing time: 30 minutes
Refrigeration: 2 hours + 24 hours for the macaron shells
300g ground almonds
300g icing sugar
110g ‘liquefied’ egg whites
10g approx. mint green food colouring
½ g egg yellow food colouring
300g caster sugar
75g mineral water
110g ‘liquefied’ egg whites
fresh mint ganache
300g liquid crème fraîche or whipping cream (35% fat)
300g Valrhona Ivoire couverture or white chocolate
15g Get 27 peppermint liqueur
12g fresh mint leaves
120g ground almonds for the filling
About 40 fresh raspberries to finish
A few drops of carmine red food colouring
The day before, prepare the coloured chopped almonds. Wearing disposable gloves, mix the food colouring with the almonds. Spread them out in a single layer on a baking tray. Allow to dry at room temperature. Sift together the icing sugar and ground almonds. Stir the food colouring into the first portion of liquefied egg whites. Add them to the mixture of icing sugar and ground almonds but do not stir. Bring the water and sugar to boil at 118°C. When the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks. When the sugar reaches 118°C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50°C, then fold it into the almond-icing sugar mixture. Spoon the batter into a piping bag fitted with a plain nozzle.
Pipe rounds of batter about 3.5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Rap the trays on the work surface covered with a kitchen cloth. Sprinkle the shells with the coloured chopped almonds and set aside for 30 minutes until they form a skin.
Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.
For the mint ganache. Remove the mint leaves from the stalks, then rinse and dry them. Chop them finely. Bring the cream to the boil then take it off the heat. Add the chopped mint and infuse for no more than 10 minutes without a lid. Strain the cream and retain the chopped mint. Blend it finely in the bowl of a food processor. Chop up the chocolate then melt it in a bowl over a pan of barely simmering water. Pour the hot cream infusion over the chocolate a third at a time. Add the chopped mint, the Get 27 peppermint liqueur and the ground almonds. Stir then spoon the ganache into a piping bag with a plain nozzle. Pipe a mound of the ganache on to half the shells. Gently press half a raspberry into the centre. Pipe another dot of ganache on top then cover with the remaining shells.
Store the macarons in the fridge for 24 hours then bring them back out 2 hours before serving (the same day or next day).
Make sure you don’t cover the pan of infusing mint leaves, and don’t allow them to infuse for more than 10 minutes to preserve the keen mint flavour in the ganache. Mint tastes of dried grass when it has been infused for too long. With its fresh raspberry in the centre, this macaron should be consumed within 48 hours of baking.