18 April 2025
Jardin du Maquis Macaron
Pierre Hermé
A sophisticated macaron featuring a chocolate and honey biscuit, filled with a honey ganache made with maquis spring honey and fine Valrhona chocolates.
A Macaron Inspired by the Corsican Maquis 🌿🍯
This macaron brings together the floral intensity of maquis spring honey and the richness of Valrhona chocolate, creating an indulgent yet elegant bite. With its dual biscuits—one chocolate-based and the other honey-tinted—this creation reflects the wild, aromatic landscape of Corsica. The contrast of colors, textures, and flavors makes it a standout treat for any celebration ✨.
Chocolate & Honey in Perfect Harmony 🍫🍯
At the heart of this macaron is a smooth honey ganache made from a blend of Caraïbe 66% dark chocolate, Jivara 40% milk chocolate, and Corsican spring honey. This combination delivers depth, creaminess, and a gentle floral sweetness that lingers beautifully. Each bite layers the bold cocoa notes of the chocolate biscuit with the soft, golden hue of the honey biscuit, all tied together by that luscious ganache.
Crafting the Signature Look ⭐
To elevate its appearance, the macarons are finished with gold-tinted sugar that sparkles against the contrasting shells. This touch of edible gold not only enhances the final presentation but also reinforces the luxurious theme of the Jardin du Maquis collection.
A Technique-Forward Macaron 🧑🍳
Like many creations from Pierre Hermé, this recipe uses a traditional Italian meringue method, ensuring smooth, glossy shells with crisp exteriors and tender interiors. The precise syrup temperature, careful folding, and drying time all contribute to achieving that hallmark macaron texture.
If you’re aiming for professional-quality results, the step-by-step process—from the cocoa paste incorporation to the honey-scented biscuit mixture—offers a rewarding deep dive into advanced macaron craft. Don’t forget to allow them to mature for 24 hours in the fridge; it’s the secret to their perfectly balanced texture and flavor.
A Celebration-Ready Treat 🎉
Whether prepared for gifting, special occasions, or simply to savor something extraordinary, these Jardin du Maquis Macarons capture the spirit of refined French pâtisserie. Their floral sweetness, chocolate intensity, and golden shimmer make them unforgettable—an edible tribute to the rugged beauty of Corsica.
Enjoy each delicate bite, and let the flavors transport you to the aromatic hills of the maquis 🌄💛.
Jardin du Maquis Macaron
Pierre HerméA sophisticated macaron featuring a chocolate and honey biscuit, filled with a honey ganache made with maquis spring honey and fine Valrhona chocolates.
Chef's Tips
Use high-quality honey from the maquis for authentic flavor.
Allow macarons to mature 24h in the fridge before eating for best texture.
Carefully monitor syrup temperature to achieve proper macaron texture.
Tools Used
Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Hand Mixer Or Stand Mixer(opens in a new tab)ThermometerFine-mesh Sieve(opens in a new tab)Piping BagsRound Piping Tip (no. 11)
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Ingredients
USMetric
Gold-Tinted Crystallized Sugar
Chocolate Macaron Biscuit
Honey Macaron Biscuit
Honey Ganache
Instructions
Preparing the Gold-Tinted Sugar
- 1
Preheat the oven to 60°C (140°F).
- 2
Wearing gloves, rub edible gold powder into the coarse crystal sugar.
- 3
Spread the tinted sugar on a baking tray and dry in the oven for 30 minutes.
- 4
Let it cool and store at room temperature.
Chocolate Macaron Biscuit
- 1
Melt the cocoa paste using a bain-marie or microwave.
- 2
Sift the icing sugar and almond flour together.
- 3
Mix red food coloring with 55g of egg whites and pour over the dry mix without stirring.
- 4
Boil mineral water and granulated sugar to 118°C.
- 5
Start whipping the second portion of egg whites at 115°C.
- 6
Pour the syrup over whipped egg whites, beat until cooled to 50°C.
- 7
Incorporate some meringue into melted cocoa paste, then combine with dry ingredients.
- 8
Fill a piping bag fitted with a no. 11 tip.
- 9
Pipe 3.5 cm rounds onto parchment-lined baking sheets, leaving 2 cm between each.
- 10
Tap sheets to flatten slightly and sprinkle with tinted sugar.
- 11
Allow to dry at room temperature for 30 minutes.
Honey Macaron Biscuit
- 1
Sift icing sugar and almond flour together.
- 2
Mix lemon yellow coloring with 55g egg whites and pour over the dry mix without stirring.
- 3
Boil mineral water and granulated sugar to 118°C.
- 4
Start whipping the second portion of egg whites at 115°C.
- 5
Pour the syrup over whipped egg whites, beat until cooled to 50°C.
- 6
Combine meringue with dry mix while deflating the batter slightly.
- 7
Pipe rounds onto baking sheets, tap to spread slightly, and sprinkle with tinted sugar.
- 8
Let dry for at least 30 minutes at room temperature.
Baking
- 1
Preheat convection oven to 180°C (356°F).
- 2
Bake macarons for 12 minutes, opening oven door twice quickly to release steam.
- 3
After baking, slide parchment onto the work surface to cool.
Honey Ganache
- 1
Melt chopped chocolates to 45-50°C.
- 2
Warm the honey to 45-50°C.
- 3
Bring cream to a boil and pour over chocolate in three additions, mixing from center outward.
- 4
Add warmed honey and mix.
- 5
Blend with an immersion blender until smooth.
- 6
Pour into a dish, cover with cling film touching the surface, and refrigerate 2 hours until creamy.
Assembly
- 1
Pipe ganache onto the bottom of chocolate macaron shells.
- 2
Top with honey macaron shells, pressing gently.
- 3
Refrigerate macarons for 24 hours before serving.
- 4
Bring to room temperature 2 hours before eating.
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Nutrition Facts
Serving Size: 1 macaron
Calories 120
% Daily Value*
Total Fat 6g8%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 10mg0%
Total Carbohydrates 15g5%
Dietary Fiber 1g4%
Sugars 13g
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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