Grapefruit Velouté Macaron
Pierre Hermé
A delicate macaron combining a white biscuit and grapefruit-colored biscuit, filled with a creamy yogurt ganache infused with grapefruit zest and a lightly bitter grapefruit confit purée spiced with star anise, vanilla, and Sarawak black pepper.
Grapefruit Velouté Macaron
Pierre HerméA delicate macaron combining a white biscuit and grapefruit-colored biscuit, filled with a creamy yogurt ganache infused with grapefruit zest and a lightly bitter grapefruit confit purée spiced with star anise, vanilla, and Sarawak black pepper.
Chef's Tips
Prepare the candied grapefruit 2 days ahead to allow proper maceration.
Let the macaron shells dry at room temperature before baking to form a good skin.
Use a candy thermometer to accurately reach sugar syrup temperatures.
Tools Used
Microplane Zester
Stand Mixer
Saucepan
Candy Thermometer
Piping Bags
Fine Sieve
Baking Sheets
Parchment Paper
Immersion Blender
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Ingredients
Candied Grapefruit
White Macaron Biscuit
Grapefruit Macaron Biscuit
Grapefruit Yogurt Ganache
Instructions
Prepare Candied Grapefruit (2 days ahead)
- 1
Wash and dry grapefruits. Peel wide strips including a layer of pulp.
- 2
Boil strips briefly, drain, refresh under cold water. Repeat twice.
- 3
Crush peppercorns and combine with water, sugar, lemon juice, star anise, and vanilla in a saucepan.
- 4
Boil, add zest, cover partially, and simmer gently for 1.5 hours.
- 5
Cool the zest and syrup; refrigerate overnight.
Prepare Grapefruit Purée
- 1
Drain candied grapefruit for 1 hour.
- 2
Blend into a fine purée; refrigerate.
Make White Macaron Shells
- 1
Sift powdered sugar and almond flour.
- 2
Mix titanium dioxide in warm water; add to 55g egg whites; pour over almond mixture.
- 3
Boil mineral water and sugar to 118°C.
- 4
Whip remaining 55g egg whites as syrup reaches 115°C.
- 5
Pour syrup over whipped whites and beat until 50°C.
- 6
Fold meringue into almond mixture, deflating slightly.
- 7
Pipe 3.5 cm rounds; tap sheets; dry for 30 minutes.
Make Grapefruit Macaron Shells
- 1
Sift powdered sugar and almond flour.
- 2
Mix colorings into 55g egg whites; pour over almond mixture.
- 3
Repeat sugar syrup and meringue method as above.
- 4
Pipe, tap, and dry shells.
Bake Macaron Shells
- 1
Preheat oven to 180°C convection.
- 2
Bake white and grapefruit macarons for 12 minutes, venting twice.
- 3
Cool shells completely.
Make Grapefruit Yogurt Ganache
- 1
Melt white chocolate to 45-50°C.
- 2
Heat yogurt with zest, yogurt powder, and milk powder to 60°C.
- 3
Emulsify yogurt mixture into chocolate in three additions.
- 4
Blend until smooth; chill for 4 hours.
Assemble Macarons
- 1
Fill white macaron shells with yogurt ganache and a center of grapefruit purée.
- 2
Top with grapefruit-colored shells.
- 3
Refrigerate macarons for 24 hours.
- 4
Bring to room temperature 2 hours before serving.
Nutrition Facts
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.
