18 April 2025
Enchanted Garden Macaron
Pierre Hermé
A delicate macaron filled with lime and Espelette pepper cream, combined with a fruity raspberry center, inspired by a magical garden.
A Magical Macaron Inspired by a Garden in Full Bloom 🌿✨
These Enchanted Garden Macarons bring together bright citrus, gentle heat, and a burst of berry sweetness—just the kind of flavour alchemy you’d expect from a whimsical, storybook garden. With lime zest, Espelette pepper, and a hidden raspberry at the centre, each bite moves from creamy to fruity to lightly spicy. It’s refined, imaginative, and unmistakably French pâtisserie.
A Macaron with Contrast and Character 🍋🌶️🍇
What makes this macaron so special is the interplay of flavours and textures. The lime and Espelette pepper ganache brings a fragrant zing and a subtle warmth, while the dried raspberries add concentrated fruitiness. The two-tone shells—green and beige—add a playful visual contrast that matches the macaron’s flavour duality.
The crystallised coloured sugar adds gentle crunch and sparkle, echoing dew drops on fresh garden leaves. Each element is precise, yet together they create a whimsical composition reminiscent of Pierre Hermé’s signature style.
Crafting the Perfect Shells 💚🤍
Two sets of shells form the foundation of these macarons: one tinted green with lemon-yellow and pistachio hues, and another left naturally pale. The Italian meringue method ensures stability and that beautiful glossy finish. The sprinkling of coloured sugar elevates the shells with texture and jewel-like colour—perfect for an enchanted theme.
Proper drying ensures the iconic “pied” develops during baking, while the brief oven door openings help manage moisture for ideal rise and structure.
A Ganache with Depth and Aroma 🍫✨
The ganache is where the magic intensifies. White chocolate provides a silky base, infused with lime zest and Espelette pepper for layers of citrus brightness and gentle heat. After an overnight rest, the cream thickens and develops a beautifully rounded profile.
Once piped, the ganache envelopes the dried raspberries, giving the finished macaron a surprise centre bursting with intensified berry flavour.
Assembly and Maturation 🌸
Like all great macarons, these benefit enormously from maturing. A full 24 hours in the refrigerator allows moisture to migrate and flavours to meld, transforming the texture into that ideal tender-chewy bite. Bringing them to room temperature before serving unlocks their full aromatic potential.
Why You’ll Love This Recipe 💕
- A sophisticated balance of citrus, spice, and fruit
- Stunning two-tone shells with jewel-like sugar
- A raspberry centre that adds surprise and depth
- A pâtisserie-style macaron worthy of celebrations
Perfect for spring menus, elegant gifts, or anyone who loves playful yet refined French confections. Each macaron feels like a tiny garden secret waiting to be discovered. 🌺✨
Enchanted Garden Macaron
Pierre HerméA delicate macaron filled with lime and Espelette pepper cream, combined with a fruity raspberry center, inspired by a magical garden.
Chef's Tips
Dry raspberries well to ensure a proper texture.
Allow macarons to mature for 24 hours for best flavor.
Open the oven door briefly during baking to release moisture.
Tools Used
OvenPiping BagStand Mixer(opens in a new tab)Fine Sieve(opens in a new tab)Saucepan(opens in a new tab)Candy Thermometer(opens in a new tab)
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Ingredients
USMetric
Dried Raspberries
Colored Crystallized Sugar
Green Macaron Shell
Beige Macaron Shell
Lime and Espelette Pepper Cream
Instructions
Prepare Dried Raspberries and Colored Sugar
- 1
Preheat oven to 90°C (194°F).
- 2
Spread raspberries on a lined baking sheet and dry for 2 hours, stirring every 30 minutes.
- 3
Cool and store in an airtight container.
- 4
For colored sugar, preheat oven to 60°C (140°F).
- 5
Mix food coloring with crystal sugar using gloves.
- 6
Spread on a baking sheet and dry for 30 minutes; keep at room temperature.
Prepare Green Macaron Shell
- 1
Sift icing sugar and almond powder together.
- 2
Mix food colorings with 55 g egg whites and pour over almond mixture without stirring.
- 3
Cook water and granulated sugar to 118°C.
- 4
When syrup reaches 115°C, start whipping remaining 55 g egg whites to stiff peaks.
- 5
Pour cooked syrup over egg whites while whipping; cool to 50°C.
- 6
Fold into almond mixture and deflate slightly.
- 7
Pipe 3.5 cm rounds spaced 2 cm apart on lined sheets.
- 8
Tap trays to flatten slightly and sprinkle with colored sugar.
- 9
Let dry for at least 30 minutes.
Prepare Beige Macaron Shell
- 1
Repeat the green shell method without adding colorants.
- 2
Pipe rounds and let dry 30 minutes.
- 3
Sprinkle with colored sugar.
Bake Macaron Shells
- 1
Preheat oven to 180°C (356°F) fan-assisted.
- 2
Bake shells for 12 minutes, briefly opening the door twice during baking.
- 3
Slide baked shells onto work surface to cool.
Prepare Lime and Espelette Pepper Cream
- 1
Melt white chocolate to 45–50°C.
- 2
Boil cream, add lime zest and Espelette pepper, cover and infuse 30 minutes.
- 3
Reheat and pour over chocolate in three additions, stirring from center out.
- 4
Bring lime juice to a boil and add to mixture.
- 5
Blend with immersion blender until smooth.
- 6
Cover with cling film in contact with the cream; refrigerate for 12 hours.
Assemble Macarons
- 1
Pipe cream onto green shells.
- 2
Insert a dried raspberry into the center of each.
- 3
Top with more cream and sandwich with beige shells.
- 4
Refrigerate assembled macarons for 24 hours before serving.
- 5
Bring to room temperature for 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 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0g0%
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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