18 April 2025
Fresh Mint and Sweet Pea Macarons
Pierre Hermé
A refreshing macaron featuring fresh mint cream and a surprise of sweet peas, wrapped in pistachio and mint-flavored shells.
Refreshing, Unexpected, and Totally Charming 🌱✨
These Fresh Mint and Sweet Pea Macarons bring together bright herbal notes, delicate sweetness, and the elegance of classic French pâtisserie. Inspired by Pierre Hermé’s imaginative approach to flavors, this creation showcases how unconventional pairings—like mint and sweet peas—can transform into something refined and unforgettable.
A Symphony of Green Shades 💚
Two tones of green—pistachio and mint—come together to form the shells, each offering a subtle hint of flavor thanks to the carefully balanced colorings. When paired with the smooth mint ganache and the tender sweet peas, every bite delivers freshness, creaminess, and a gentle pop of texture.
These macarons are perfect for spring gatherings, gourmet dessert tables, or simply for anyone who loves a playful twist on tradition.
The Secret: Mint Cream and Sweet Peas 🌿🫛
The fresh mint cream is infused gently to keep the herbal flavor bright and clean. Combined with white chocolate and a touch of peppermint liqueur, it creates a luxurious filling that complements the shells beautifully.
Meanwhile, the sweet peas in syrup provide a subtle sweetness and a delicate, juicy burst—an unexpected but delightful surprise inside the macaron.
Why You’ll Love This Recipe 💕
- Unique flavor pairing that’s refreshingly elegant
- Beautiful dual-colored shells that stand out on any dessert tray
- A pâtisserie-level project for those who enjoy fine baking
- Perfect combination of texture: crisp shell, creamy filling, tender peas
Tips for Picture-Perfect Macarons 📌
- Keep the mint infusion under 10 minutes to avoid bitterness.
- Hitting the 118°C syrup mark is crucial for a stable French meringue.
- Tap the trays firmly to smooth the tops and prevent hollow shells.
- Always rest the macarons at least 24 hours for full flavor development—worth every minute!
Serving & Storage 🍬
These macarons mature beautifully overnight, allowing the filling to soften the shells just enough. Store them in an airtight container in the fridge and enjoy them at room temperature.
Whether you're expanding your macaron repertoire or trying something boldly new, these Fresh Mint and Sweet Pea Macarons bring a refreshing, gourmet twist to the classic French treat. Enjoy crafting each beautiful bite! 🌿💚🍬
Fresh Mint and Sweet Pea Macarons
Pierre HerméA refreshing macaron featuring fresh mint cream and a surprise of sweet peas, wrapped in pistachio and mint-flavored shells.
Chef's Tips
Do not infuse mint leaves for more than 10 minutes to preserve freshness.
Use a candy thermometer to monitor sugar syrup accurately.
Tap the baking sheets to flatten macarons slightly before drying.
Allow macarons to mature 24 hours for best flavor.
Tools Used
Stand Mixer(opens in a new tab)Food Processor(opens in a new tab)Fine Sieve(opens in a new tab)Piping Bag With Round Tip (no. 11)Candy Thermometer(opens in a new tab)Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)
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Ingredients
USMetric
Fresh Mint Cream
Pistachio Green Macaron Shells
Mint Green Macaron Shells
Sweet Peas in Syrup
Instructions
Prepare the Fresh Mint Cream (Day Before)
- 1
Melt white chocolate and cocoa butter at 45–50°C using a bain-marie or microwave.
- 2
Boil heavy cream and add chopped mint leaves. Cover and infuse for 10 minutes.
- 3
Strain the cream, finely chop the infused mint, and reheat the cream.
- 4
Gradually mix the hot cream into the melted chocolate in three additions.
- 5
Blend in the chopped mint and peppermint liqueur using an immersion blender.
- 6
Cover with plastic wrap directly on the surface and refrigerate for 6 hours.
Prepare the Pistachio and Mint Macaron Shells
- 1
Sift powdered sugar and almond powder together.
- 2
Mix food coloring into 55g of egg whites and pour over the dry mixture without mixing.
- 3
Boil water and sugar to 118°C. When syrup reaches 115°C, start whipping remaining 55g of egg whites.
- 4
Slowly pour syrup into the whipped egg whites, beat, then cool to 50°C.
- 5
Fold meringue into the almond-sugar mixture until batter flows like lava.
- 6
Pipe 3.5 cm circles onto parchment-lined trays, leaving 2 cm space between.
- 7
Tap trays to flatten slightly and rest shells for at least 30 minutes.
Bake the Macaron Shells
- 1
Preheat oven to 180°C fan-forced.
- 2
Bake pistachio and mint shells for 12 minutes, opening the door twice briefly to release steam.
- 3
Slide the parchment onto the counter after baking.
Prepare the Sweet Peas
- 1
Prepare an ice water bath.
- 2
Boil mineral water with sugar and salt. Add peas and cook for 4 minutes.
- 3
Drain peas and immediately cool in ice water. Drain and dry on paper towels.
Assemble the Macarons
- 1
Fill a piping bag with the mint cream.
- 2
Pipe mint cream onto the flat side of pistachio green shells.
- 3
Place 5 sweet peas in the center and top with a small dot of cream.
- 4
Cover with mint green macaron shells, pressing lightly.
- 5
Refrigerate macarons for 24 hours. Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 95
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0.5g2%
Sugars 10g
Protein 2g
* 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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