Pierre Hermé

A delicate macaron inspired by Japanese cherry blossoms, pairing sour cherries with tonka bean and a touch of lemon for a floral, fruity, and aromatic experience.
This macaron celebrates the poetic beauty of Japanese cherry blossoms with a refined blend of sour cherries, tonka bean, and bright lemon. Each bite captures the balance of fruity tartness, creamy sweetness, and aromatic depth—an unmistakably Pierre Hermé signature. If you love Japanese-inspired desserts or floral pâtisserie, this creation embodies that dreamy, ephemeral springtime feeling.
The pairing of griotte cherries with tonka bean is unexpected yet harmonious, creating a filling that’s both sophisticated and comforting. Meanwhile, the contrast between the cherry-red and plain macaron shells adds visual elegance to match the flavor complexity. ✨
At the heart of this recipe is the Griotte, Lemon, and Tonka Cream, an aromatic ganache that layers fruity sharpness over a velvety white chocolate base. The addition of tonka bean brings subtle notes of vanilla, almond, and warm spice—perfect for rounding out the tart cherry flavours.
These macarons also incorporate Pierre Hermé’s classic Italian meringue method, giving the shells that beloved combination of crisp exteriors and soft, tender interiors. When matured in the fridge, the flavors meld beautifully, making each macaron even more delicious the next day. 💮
The inspiration draws from sakura season, where light floral scents mingle with the fresh tartness of seasonal fruits. Griotte cherries echo the color and vibrancy of cherry blossoms, while the tonka bean adds a whisper of perfume reminiscent of Japanese wagashi.
Textures and flavors work together to create a bite that is:
Masterful macarons require precision and patience. To ensure your Jardin Japonais batch turns out beautifully:
To complete the Japonais aesthetic, a dusting of sparkling red powder dresses the bright cherry-colored shells, evoking festive sakura petals. Once assembled and matured, they’re elegant enough for afternoon tea, spring celebrations, or a refined dessert platter.
Whether you’re exploring floral patisserie flavors or experimenting with iconic Pierre Hermé techniques, these macarons offer a polished balance of artistry, precision, and cultural inspiration. Sour cherry, tonka, and lemon weave together into a modern macaron that feels fresh, seasonal, and transporting—like strolling under blooming sakura trees.
Meltingly soft, visually stunning, and aromatically complex, this Jardin Japonais Macaron is a beautiful tribute to Japanese flavor traditions through the lens of French haute pâtisserie. 🍒🌸```
A delicate macaron inspired by Japanese cherry blossoms, pairing sour cherries with tonka bean and a touch of lemon for a floral, fruity, and aromatic experience.

Prepare the macaron biscuits up to 5 days ahead for best results.
Allow macarons to mature for 24 hours in the fridge before serving.
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Sift icing sugar and almond powder together.
Mix colorants into 55 g egg whites and pour over the sifted powders without mixing.
Boil mineral water and caster sugar until 118°C.
At 115°C, start whipping the second 55 g of egg whites until stiff.
Pour the cooked sugar over the whites and whip until cooled to 50°C.
Fold the meringue into the almond mixture, deflating slightly.
Pipe 3.5 cm rounds on lined baking sheets. Tap sheets to spread.
Dust lightly with sparkling red powder and let dry 30 minutes.
Repeat the process above without adding food coloring.
Pipe, tap, and dry the plain shells the same way.
Preheat oven to 180°C convection.
Bake for 12 minutes, opening the oven twice to release steam.
Slide baked shells onto a work surface immediately after baking.
Melt white chocolate and cocoa butter separately at 45–50°C.
Boil cream with lemon zest and tonka bean, cover, and infuse for 20 minutes.
Strain and reheat cream, then emulsify into the melted chocolate in three additions.
Heat sour cherry purée with lemon juice to 60°C, incorporate into the cream.
Blend for smoothness, cover with cling film touching the surface, and refrigerate for 4 hours.
Pipe the griotte cream onto the cherry red macaron shells.
Top with a plain shell and press gently.
Refrigerate macarons for 24 hours, then bring to room temperature 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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