Jean-Michel Duriez

A refined macaron inspired by perfumery, combining cucumber water, mandarin olive oil, and delicate macaron shells in two colors and flavors.
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.
Unlike classic fruit-forward macarons, this recipe layers scent and flavor the way a perfumer builds a fragrance.
You’ll find:
Each bite feels clean, modern, and imaginative—perfect for anyone who loves refined, boundary-pushing pâtisserie.
The shells come in two styles:
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 filling is where this macaron truly becomes extraordinary. A blend of:
The perfume-like quality comes from this infusion—delicate, citrusy, and unexpected. It pairs flawlessly with the subtle sweetness of the shells.
With 72 servings, this recipe is ideal for:
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! 🥒🍊💛
A refined macaron inspired by perfumery, combining cucumber water, mandarin olive oil, and delicate macaron shells in two colors and flavors.

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.
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Sift the icing sugar and almond powder together.
Mix the food colorings into 55g egg whites.
Pour the colored whites over the dry mixture without stirring.
Boil the water and sugar to 118°C. At 115°C, start whipping the other 55g of egg whites.
Pour the cooked syrup over the whipped whites and whip until cooled to 50°C.
Gently fold into the almond-sugar mixture.
Pipe 3.5cm rounds onto lined trays. Tap trays to flatten.
Dry the shells at room temperature for 30 minutes.
Repeat the same steps as the cucumber shells using the mandarin colorings and quantities.
Preheat oven to 180°C fan.
Bake shells for about 12 minutes, briefly opening the oven door twice to release humidity.
Slide the baking paper with shells onto the counter after baking.
Peel and deseed the cucumber.
Juice it using a centrifuge or fine blender.
Measure 85g cucumber water.
Melt the chopped white chocolate at 45–50°C.
Boil the cream and cucumber water.
Gradually emulsify into the chocolate in three additions.
When below 50°C, gradually blend in the mandarin olive oil.
Blend with an immersion blender for a smooth texture.
Cover directly with cling film and refrigerate for 4 hours until creamy.
Pipe cream onto the underside of cucumber shells.
Top with mandarin shells, pressing gently.
Refrigerate assembled macarons for 24 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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