Pierre Hermé

A macaron with an intensely fruity flavor, combining a mandarin olive oil cream with a heart of red and black berry compote, where wild strawberries dominate with a slight bitterness.
The Jardin Andalou Macaron captures the warmth and vibrancy of southern Spain, expressed through the lens of haute French pâtisserie. With its jewel-toned shells and intensely aromatic fillings, this creation celebrates the meeting of mandarin, wild berries, and premium olive oil—a harmony of citrus brightness, delicate bitterness, and silky richness.
This macaron takes its cue from the gardens of Andalusia, where citrus trees perfume the air and berries thrive in the warmth. The use of mandarin olive oil adds a luxurious Mediterranean twist, while the red and black berry compote brings depth, complexity, and a whisper of wild forest sweetness. Together, they create a macaron that feels both sunny and sophisticated—true to the spirit of Pierre Hermé’s inventive approach.
Mandarin brings a naturally sweet citrus aroma, and when blended into a white-chocolate-based cream, it becomes velvety and perfumed. The olive oil adds roundness and subtle fruitiness without overwhelming the palate.
The berry compote provides contrast—tart raspberries, fragrant Mara des Bois strawberries, bright currants, and dark, almost wine-like blackcurrants. The addition of wild strawberries introduces a slight bitterness that balances the macaron’s sweetness.
This interplay of citrus, berry acidity, and olive oil richness makes every bite layered, elegant, and unforgettable.
Two different shells—mandarin-yellow and deep berry-red—give the macaron a striking appearance. When assembled, each piece resembles a miniature sunset with a hidden heart of compote. The glossy surface, crisp exterior, and soft chewy interior reflect classic macaron technique at its finest.
The filling is a key highlight, relying on:
This technique creates a luscious cream that stays stable yet melts beautifully on the palate. Chilling the mixture for several hours ensures the perfect piping texture.
Using five types of berries gives the compote remarkable depth. A touch of agar-agar helps it set softly, ensuring it holds its shape when piped. The burst of tangy fruit at the center of each macaron complements the mandarin cream and keeps the overall profile refreshing rather than overly sweet.
To fully appreciate the layered flavors, enjoy the macarons two hours after removing them from the fridge. The cream softens, the compote relaxes, and the almond shells become perfectly tender—creating that sought-after melt-in-the-mouth experience.
The Jardin Andalou Macaron is more than a pastry—it’s a sensory journey from the citrus groves of Andalusia to the refined counters of French pâtisseries. Whether you’re recreating it at home or simply admiring its artistry, this macaron stands out as a celebration of color, fruit, and craftsmanship. Enjoy each bite like a stroll through a sunlit garden. 🌼🍊🍓
A macaron with an intensely fruity flavor, combining a mandarin olive oil cream with a heart of red and black berry compote, where wild strawberries dominate with a slight bitterness.

Prepare macaron shells one day in advance for best texture.
Allow macarons to mature 24 hours before serving for optimal flavor.
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Sift the icing sugar and almond powder together.
Mix the yellow and red food colorings into 55 g egg whites.
Pour over the sugar-almond mix without stirring.
Cook mineral water and sugar to 118°C.
When syrup reaches 115°C, start whipping the other 55 g egg whites.
Pour cooked syrup over whipped egg whites and whisk until cooled to 50°C.
Incorporate meringue into almond-sugar mixture, deflating the batter slightly.
Pipe 3.5 cm rounds onto baking sheets.
Tap trays to spread batter slightly and rest for 30 min until a skin forms.
Repeat the same steps as the mandarin shells, adjusting for different coloring.
Preheat convection oven to 180°C.
Bake mandarin and red macarons for 12 minutes, opening the oven door twice briefly.
After baking, slide parchment onto a work surface and let cool.
Melt chopped white chocolate to 45–50°C.
Boil heavy cream and emulsify in three additions into melted chocolate.
Blend until smooth.
Once cooled below 50°C, gradually incorporate mandarin olive oil.
Blend again and chill, covering with cling film in contact, for 4 hours until creamy.
Puree raspberries, strawberries, currants, and blackcurrants separately.
Combine with sugar, lemon juice, and agar-agar.
Boil while stirring constantly for 1 minute.
Remove from heat and cool.
Pipe mandarin olive oil cream onto the flat side of the mandarin macaron shells.
Add a dollop of berry compote in the center, followed by a touch more cream.
Top with red macaron shells, pressing lightly.
Refrigerate macarons for 24 hours to mature.
Remove from fridge 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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