18 April 2025
Jardin de Lou Macarons
Pierre Hermé
A sophisticated macaron with a creamy milk chocolate and ginger ganache, featuring a touch of caramelized notes and sweet candied ginger.
A Sophisticated Blend of Chocolate, Ginger, and French Elegance ✨
These Jardin de Lou Macarons celebrate the refined artistry of Pierre Hermé, bringing together milk chocolate ganache, spicy ginger warmth, and the delightful sweetness of candied ginger. 🍫🌿 Each bite offers a beautiful contrast of smooth, creamy ganache and aromatic ginger notes—perfect for anyone who appreciates intricate French pâtisserie.
The Inspiration Behind Jardin de Lou 🌸
This macaron combines two flavors that naturally elevate one another: velvety milk chocolate and the zing of fresh and candied ginger. The result is a macaron that feels both comforting and surprising. The cocoa-rich shells pair wonderfully with the fragrant ginger-infused ganache, while the candied ginger pieces add texture and a sweet-spicy finish.
What Makes These Macarons Special? 💛
- Dual-shell design — chocolate shells with cocoa paste and plain shells sprinkled with ginger-flavored sugar.
- A complex ganache — Jivara milk chocolate enriched with fresh ginger brings aromatic warmth.
- Candied ginger core — small cubes hidden inside each macaron provide bursts of flavor.
- Maturation magic — a 24-hour rest deepens the chocolate and ginger notes beautifully.
These refined macarons are perfect for festive occasions, luxury gifting, or simply indulging in a high-end treat at home.
Crafting the Signature Components 🍬
The recipe includes four main preparations—each crucial for achieving the authentic texture and flavor balance:
⭐ Candied Ginger & Flavored Sugar
The candied ginger brings chewy sweetness, while the ginger-infused crystal sugar adds a delicate aromatic lift to the plain macaron shells.
⭐ Chocolate & Plain Shells
The chocolate shells rely on premium 100% cocoa paste, giving depth and intensity. The plain shells, with their sprinkle of ginger sugar, offer lightness and contrast. Both versions use Italian meringue for that classic smooth shine and perfect feet.
⭐ Milk Chocolate & Ginger Ganache
A silky ganache made with Valrhona Jivara 40% creates the heart of this macaron. Infusing the cream with fresh ginger layers in spice, fragrance, and complexity—an unmistakable Hermé signature.
Assembly & Maturation 🍥
Once filled with ganache and studded with candied ginger, the macarons mature in the fridge for a full 24 hours. This rest period allows the shells to absorb moisture from the filling, creating that iconic chewy center and melding all the flavors together.
Serving Suggestions 🌟
Bring the macarons to room temperature before serving for the ultimate melt-in-the-mouth experience. Pair them with:
- A light oolong tea
- Ginger-infused hot chocolate
- A crisp, floral white wine
These indulgent bites shine beautifully on dessert platters or as part of a refined afternoon tea spread.
Why You’ll Love This Macaron Recipe 💕
If you enjoy macarons with layered flavors, aromatic spices, and luxurious textures, Jardin de Lou will quickly become a favorite. From the gleaming shells to the ginger-kissed ganache, each component contributes to a pastry that feels both comforting and couture.
Enjoy crafting these elegant treats and savoring every fragrant, chocolatey, ginger-forward bite! 🍫🌿✨
Jardin de Lou Macarons
Pierre HerméA sophisticated macaron with a creamy milk chocolate and ginger ganache, featuring a touch of caramelized notes and sweet candied ginger.
Chef's Tips
Prepare the candied ginger and sugar one day before assembling.
Let macarons mature for 24 hours in the fridge for optimal flavor.
Tools Used
Piping Bag With 11mm Plain TipBaking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Stand Mixer(opens in a new tab)ThermometerSieve(opens in a new tab)Immersion Blender(opens in a new tab)
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Ingredients
USMetric
Candied Ginger Filling
Flavored Sugar
Chocolate Macaron Shells
Plain Macaron Shells
Milk Chocolate and Ginger Ganache
Instructions
Preparation Steps
- 1
Two days before: rinse the candied ginger cubes under warm water, drain, and dry overnight.
- 2
One day before: prepare the flavored sugar by mixing ginger powder into coarse sugar, drying it in a 60°C oven for 30 minutes.
- 3
Prepare the chocolate macaron shells: melt the cocoa paste, sift almond flour and powdered sugar, add egg whites colored with red dye, and fold gently.
- 4
Cook the sugar syrup to 118°C, whip egg whites, and make Italian meringue. Incorporate into the almond mixture with cocoa paste.
- 5
Pipe 3.5cm rounds onto baking sheets, tap to release air, and dry 30 minutes at room temperature.
- 6
Prepare the plain macaron shells: same process as chocolate shells without cocoa and coloring, sprinkle flavored sugar on top before drying.
- 7
Bake macarons at 180°C convection oven for about 12 minutes, venting steam twice.
- 8
Prepare the milk chocolate and ginger ganache: boil cream with freshly grated ginger, pour over melted chocolate in three additions, then add butter when slightly cooled.
- 9
Chill ganache for 2 hours until creamy.
- 10
Assemble: pipe ganache on chocolate shells, insert 4-5 candied ginger cubes, top with plain shells.
- 11
Mature assembled macarons 24 hours in the fridge. Bring to room temperature 2 hours before serving.
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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 15mg1%
Total Carbohydrates 12g4%
Dietary Fiber 1g4%
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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