Pierre Hermé

A delicate and refined macaron recipe by Pierre Hermé featuring white chocolate ganache infused with orange and carrot, paired with tender cubes of marinated carrot.
This refined macaron brings together the elegance of French patisserie with the unexpected sweetness of carrot and the bright citrus of orange. Inspired by Pierre Hermé’s imaginative flavour pairings, this recipe showcases how vegetables can be transformed into luxurious pastry components. From tender marinated carrot cubes to a velvety carrot–orange ganache, every bite is a balance of sweetness, freshness, and gentle earthiness.
Carrot’s natural sweetness pairs effortlessly with orange, creating a warm, aromatic profile that complements the richness of white chocolate. The zest adds floral citrus notes, the juices bring acidity, and the carrot cubes offer a soft bite that contrasts the silky ganache. These layers make this macaron more than just a novelty — it’s pure patisserie finesse.
The preparation begins with gently simmering diced carrots in a citrus syrup infused with cinnamon and zest. Allowing them to rest overnight deepens the flavour and softens the texture, ensuring each tiny cube bursts with aromatic sweetness. These cubes become the hidden gem inside each macaron, delivering a fresh pop of flavour.
The shells use the classic Italian meringue method — the gold standard for professional, consistent macarons. A blend of almond flour and icing sugar is enriched with a warm yellow–orange hue using a precise mix of food colourings. The glossy meringue folds into the almond paste to create a smooth, lava-like batter that pipes beautifully and bakes into crisp yet tender shells.
Proper drying, accurate temperature control, and forming a stable skin all contribute to achieving feet, smooth tops, and the perfect macaron texture.
White chocolate acts as the creamy base, while fresh orange juice, zest, lemon juice, and carrot juice bring brightness and acidity. When gently emulsified, the ganache becomes silky and aromatic, echoing the flavours of the carrot cubes while enhancing them with richness.
Cooling the ganache allows it to thicken into the ideal consistency for piping.
Once the shells are baked and cooled, the ganache is piped generously on each base shell. A few marinated carrot cubes are nestled into the centre of the filling, offering bursts of flavour and texture. Once sandwiched, the macarons mature in the refrigerator for 24 hours, allowing the flavours to meld and the shells to soften to that signature tender bite.
These Carrot and Orange Macarons aren’t just visually striking — they offer layers of flavour that surprise and delight. Whether you’re expanding your macaron repertoire or exploring vegetable-based pâtisserie, this creation proves how imaginative and elegant modern French baking can be.
Enjoy each bite as citrus brightness meets subtle carrot sweetness, wrapped in the soft crunch of a perfectly crafted macaron. 🧡🥕🍊
A delicate and refined macaron recipe by Pierre Hermé featuring white chocolate ganache infused with orange and carrot, paired with tender cubes of marinated carrot.

Ensure the carrots are cooked through to avoid a raw vegetable flavor.
Carrot cooking time varies by season—spring carrots cook faster than winter ones.
Allow the macaron shells to develop a skin before baking for best results.
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Peel and dice the carrots into 5mm cubes.
Boil water with lemon juice, orange juice, sugar, cinnamon stick, and orange zest.
Add diced carrots and simmer until soft.
Remove from heat and let marinate overnight.
Sift icing sugar and ground almonds together.
Add food coloring to the first portion of liquefied egg whites and pour over dry ingredients without stirring.
Heat water and caster sugar to 118°C, start whisking second egg white portion at 115°C until soft peaks.
Pour syrup over the egg whites and whisk until meringue cools to 50°C.
Fold meringue into almond mixture until smooth.
Pipe 3.5 cm rounds on lined baking trays, tap trays to flatten.
Let stand at room temp for 30 minutes to form skin.
Bake at 180°C for 12 minutes, briefly opening the oven door twice during baking.
Drain and pat dry carrot cubes, refrigerate.
Melt white chocolate gently over simmering water.
Warm lemon juice, orange juice, carrots, and orange zest to 45-50°C.
Add warm mixture to melted chocolate in thirds, stirring to emulsify.
Transfer to a dish, cover with clingfilm, and refrigerate until thickened.
Spoon ganache into a piping bag with a plain nozzle.
Pipe ganache onto half of the shells.
Press 4 carrot cubes into each mound of ganache.
Top with remaining shells to form sandwiches.
Refrigerate for 24 hours to mature; bring to room temperature 2 hours before serving.
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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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