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.
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
Piping Bag With 11mm Plain Tip
Centrifuge Or Juicer
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Ingredients
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.
Nutrition Facts
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.
