18 April 2025
Jardin Merveilleux Macaron (Cucumber and Mandarin)
Jean-Michel Duriez
A refined macaron inspired by perfumery, combining cucumber water, mandarin olive oil, and delicate macaron shells in two colors and flavors.
A Fragrant Fusion of Cucumber, Mandarin, and Haute Pâtisserie 🍊🥒✨
The Jardin Merveilleux Macaron offers a breathtaking dive into the world where fine pastry meets modern perfumery. Created with inspiration from fragrance artistry, this macaron pairs fresh cucumber water, mandarin-infused olive oil, and beautifully tinted shells in soft green and mandarin tones. The result is a luxurious, aromatic treat that feels both avant-garde and deeply elegant.
A Macaron Inspired by Perfumers’ Palettes 🌸
Unlike classic fruit-forward macarons, this recipe layers scent and flavor the way a perfumer builds a fragrance.
You’ll find:
- Crisp cucumber notes for brightness and hydration
- Mandarin olive oil lending rounded citrus warmth
- Two-toned shells that tell the story visually
- A silky white chocolate base that carries the vegetal and citrus aromas beautifully
Each bite feels clean, modern, and imaginative—perfect for anyone who loves refined, boundary-pushing pâtisserie.
The Beauty of Dual-Colored Shells 🎨
The shells come in two styles:
- Cucumber shells in lemon-yellow and pistachio-green hues
- Mandarin shells in vibrant yellow and soft red tones
The contrasting colors make each macaron pop on the plate, giving them a couture, jewel-like finish. Even better, both shell recipes follow the traditional Italian meringue method—ensuring smooth tops, defined feet, and signature chew.
The Heart: Mandarin Olive Oil & Cucumber Cream 🍈🫒
The filling is where this macaron truly becomes extraordinary. A blend of:
- White chocolate for body
- Cucumber water to keep things refreshing
- Cream for richness
- Mandarin-infused olive oil for a velvety, aromatic finish
The perfume-like quality comes from this infusion—delicate, citrusy, and unexpected. It pairs flawlessly with the subtle sweetness of the shells.
Pastry Chef Tips for Success 💡
- Let the macarons mature for 24 hours so the filling melts into the shells.
- Keep a close eye on the 118°C sugar syrup—precision makes all the difference.
- Tap the trays firmly to smooth out the macarons and prevent hollow shells.
- Prepare them two days ahead for the best flavor development.
A Showpiece for Elegant Gatherings 🌟
With 72 servings, this recipe is ideal for:
- Luxury dessert tables
- Garden parties
- Afternoon tea
- Pastry gift boxes
- Any celebration where artistry matters
These macarons are more than confections—they’re an experience. Their cucumber-mandarin perfume, delicate structure, and luxurious cream make them one of the most innovative macarons you can offer to guests (or indulge in yourself!).
Enjoy crafting this rare and remarkable treat! 🥒🍊💛
Jardin Merveilleux Macaron (Cucumber and Mandarin)
Jean-Michel DuriezA refined macaron inspired by perfumery, combining cucumber water, mandarin olive oil, and delicate macaron shells in two colors and flavors.
Chef's Tips
Prepare the macarons at least 2 days in advance for best flavor.
Always monitor the sugar syrup temperature carefully.
Tap the baking trays to help the macaron shells spread evenly.
Allow the macarons to mature 24h in the fridge for optimal texture and flavor.
Tools Used
Stand Mixer(opens in a new tab)Piping Bag With 11mm Plain TipCandy Thermometer(opens in a new tab)Fine Sieve(opens in a new tab)Centrifuge Or JuicerBaking Sheets(opens in a new tab)Silicone Baking Mats Or Parchment(opens in a new tab)
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Ingredients
USMetric
Cucumber Macaron Shells
Mandarin Macaron Shells
Cucumber Water
Mandarin Olive Oil and Cucumber Cream
Instructions
Prepare the Cucumber Macaron Shells
- 1
Sift the icing sugar and almond powder together.
- 2
Mix the food colorings into 55g egg whites.
- 3
Pour the colored whites over the dry mixture without stirring.
- 4
Boil the water and sugar to 118°C. At 115°C, start whipping the other 55g of egg whites.
- 5
Pour the cooked syrup over the whipped whites and whip until cooled to 50°C.
- 6
Gently fold into the almond-sugar mixture.
- 7
Pipe 3.5cm rounds onto lined trays. Tap trays to flatten.
- 8
Dry the shells at room temperature for 30 minutes.
Prepare the Mandarin Macaron Shells
- 1
Repeat the same steps as the cucumber shells using the mandarin colorings and quantities.
Bake the Macaron Shells
- 1
Preheat oven to 180°C fan.
- 2
Bake shells for about 12 minutes, briefly opening the oven door twice to release humidity.
- 3
Slide the baking paper with shells onto the counter after baking.
Make the Cucumber Water
- 1
Peel and deseed the cucumber.
- 2
Juice it using a centrifuge or fine blender.
- 3
Measure 85g cucumber water.
Prepare the Mandarin Olive Oil and Cucumber Cream
- 1
Melt the chopped white chocolate at 45–50°C.
- 2
Boil the cream and cucumber water.
- 3
Gradually emulsify into the chocolate in three additions.
- 4
When below 50°C, gradually blend in the mandarin olive oil.
- 5
Blend with an immersion blender for a smooth texture.
- 6
Cover directly with cling film and refrigerate for 4 hours until creamy.
Assemble the Macarons
- 1
Pipe cream onto the underside of cucumber shells.
- 2
Top with mandarin shells, pressing gently.
- 3
Refrigerate assembled macarons for 24 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 15mg1%
Total Carbohydrates 10g4%
Dietary Fiber 0.5g2%
Sugars 9g
Protein 1g
* 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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