18 April 2025
Coing à la Rose Macaron
Pierre Hermé
A delicate macaron flavored with quince and rose, inspired by childhood memories of quince orchards.
A Delicate French Macaron with Quince & Rose 🌸✨
This elegant creation brings together the gentle perfume of rose and the subtle fruitiness of quince—a combination deeply rooted in nostalgic French patisserie. Inspired by childhood memories of quince orchards, this macaron blends tradition with refinement. The tender almond shells get a touch of color and sparkle from tinted crystallized sugar, while the filling features a silky quince and rose ganache that melts beautifully on the palate.
If you love floral desserts or enjoy exploring unique macaron flavors, this is a show-stopping treat that feels both poetic and luxurious. 🍬🌹
Crafting the Signature Shells 💛
The macaron shells take on a soft yellow hue with a delicate hint of red—an homage to ripe quince flesh. The batter relies on liquefied egg whites for optimal texture, helping achieve that iconic smooth top and ruffled foot. Sprinkling tinted crystallized sugar over the piped shells adds a subtle crunch and a jewel-like finish once baked.
Patience plays a big role here: letting the shells rest before baking ensures a proper skin forms, which is essential for an even rise. Opening the oven door twice helps release humidity, keeping the shells light and tender.
The Silky Quince & Rose Ganache 🌺
The filling is the heart of this macaron. Fresh quinces are steamed and puréed, then blended into warm cream before being emulsified with white chocolate. The result is a mellow, velvety ganache that balances fruit acidity, floral elegance, and creamy sweetness.
A touch of rose syrup and a drop of rose extract bring everything together—fragrance without overpowering the quince’s natural charm.
Bringing It All Together ✨
Once the shells cool, they’re filled generously with the quince-rose ganache and sandwiched into perfect bites. As with all high-end macarons, resting them for at least 24 hours allows the moisture from the filling to soften the shells just enough, creating that dreamy, melt-in-the-mouth texture.
Whether served for afternoon tea, a festive gathering, or simply to savor a moment of luxury, these macarons are a tribute to finesse and French artistry. 🍐🌹
Why You’ll Love This Recipe 💛
- Stunning floral-fruit combination
- Light, crisp shells with a tender interior
- Velvety ganache using real quince
- Beautiful presentation with tinted sugar sparkle
- Perfect for gifting or special occasions
Enjoy creating this poetic macaron—each bite feels like stepping into a blooming orchard at sunrise. 🌼```
Coing à la Rose Macaron
Pierre HerméA delicate macaron flavored with quince and rose, inspired by childhood memories of quince orchards.
Chef's Tips
Prepare the tinted sugar up to 5 days in advance.
Use liquefied egg whites for better macaronage.
Tap trays to flatten macarons before resting.
Open oven door twice during baking to release steam.
Chill macarons for 24 hours for best flavor and texture.
Tools Used
OvenStand Mixer(opens in a new tab)ThermometerFine Sieve(opens in a new tab)Piping Bag With Plain Tip (no. 11)Microplane Or Food Processor
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Ingredients
USMetric
Tinted Crystallized Sugar
Macaron Shells (Coing à la Rose)
Quince and Rose Ganache
Instructions
Prepare Tinted Crystallized Sugar
- 1
Preheat oven to 60°C (140°F).
- 2
Rub yellow food coloring into coarse sugar with gloves.
- 3
Spread sugar on a baking sheet and dry in the oven for 30 minutes.
- 4
Let cool and keep at room temperature.
Make Macaron Shells
- 1
Sift icing sugar and almond powder together.
- 2
Mix food colorings into first batch of egg whites and pour over dry ingredients without stirring.
- 3
Heat mineral water and granulated sugar to 118°C.
- 4
When syrup reaches 115°C, start whipping second batch of egg whites until stiff.
- 5
Slowly pour syrup into whipped whites and beat until cooled to 50°C.
- 6
Fold meringue into almond mixture to make macaron batter (macaronage).
- 7
Pipe 3.5 cm rounds onto parchment-lined trays, spaced 2 cm apart.
- 8
Tap trays to flatten and sprinkle with tinted sugar.
- 9
Rest for at least 30 minutes until a skin forms.
Prepare Quince and Rose Ganache
- 1
Peel quinces, cut into cubes, and steam for 15 minutes.
- 2
Blend into a fine purée with lemon juice and heat gently.
- 3
Melt white chocolate to 45-50°C.
- 4
Bring cream and quince purée to a boil and incorporate into chocolate in three additions, mixing from center outwards.
- 5
Blend with immersion blender for a smooth ganache.
- 6
Add rose syrup and rose extract.
- 7
Cover ganache with cling film and refrigerate 4 hours until creamy.
Assemble Macarons
- 1
Preheat oven to 180°C (356°F) fan-assisted.
- 2
Bake macarons for about 12 minutes, opening the oven door twice briefly to release humidity.
- 3
Cool macarons completely.
- 4
Pipe quince-rose ganache onto half the shells.
- 5
Sandwich with remaining shells.
- 6
Refrigerate macarons for 24 hours before serving; bring to room temperature 2 hours before eating.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 4g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 8mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 1g
* 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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