18 April 2025
Jardin Subtil Macaron
Pierre Hermé
A delicate macaron with a subtle blend of Espelette pepper heat, tart citrus cream, and sparkling green sugar topping, offering freshness and contrast in every bite.
A Vibrant Macaron with Citrus & Espelette Pepper Heat ✨🌶️🍊
This creation brings together the brightness of citrus, the gentle warmth of Espelette pepper, and the elegance of perfectly piped macaron shells. The Jardin Subtil Macaron is all about contrast—fresh yet spicy, refined yet playful, with sparkling green sugar that adds both texture and visual charm.
Crafted in the spirit of fine French pâtisserie, this macaron showcases the artistry of balancing heat, acidity, and delicate sweetness. Its citrus-infused white chocolate cream offers layers of lime, orange, and grapefruit, heightened by a whisper of pepper that lingers beautifully on the palate.
What Makes This Macaron Special 💚
The highlight of this recipe lies in its thoughtful flavor architecture. The Espelette pepper brings fruity heat without overwhelming the citrus elements. Fresh zest adds brightness, while the creamy white chocolate base creates a silky, luxurious texture.
Then comes the signature flourish: tinted crystallized sugar. These shimmering green crystals give each macaron a lively crunch and a visually stunning finish. This little detail elevates the macaron from delicious to unforgettable.
Texture, Technique, and Flavor Harmony 🍋🔥
The macaron shells, lightly tinted with lemon yellow, bake up smooth and glossy with defined feet—just as they should. Tapping the trays helps achieve that classic flat top, while drying the shells ensures the perfect balance of chew and crispness.
The cream, infused with zest and Espelette pepper, develops depth as it chills. After a full 24-hour maturation, the shells absorb just enough moisture to achieve that dreamy, melt-in-your-mouth texture.
Serving & Enjoying These Elegant Treats 🎉
These macarons shine at special events, afternoon teas, or as part of a pâtisserie-style dessert selection. Their bright citrus aroma and gentle spice make them a standout choice for anyone who enjoys bold yet sophisticated flavors.
Bring them to room temperature before serving to fully appreciate the cream’s silkiness and the subtle interplay of citrus and pepper.
Expert Tips for Perfect Results 💡
- Dry the tinted sugar fully to maintain its sparkle.
- Use freshly grated Espelette pepper if possible for maximum aromatic impact.
- Allow the macarons to mature for at least 24 hours—they truly improve with rest.
This macaron is a celebration of finesse, contrast, and flavor layering—everything that makes French pastry such a joy to explore and share. Enjoy every vibrant bite! 💚🌶️🍊
Jardin Subtil Macaron
Pierre HerméA delicate macaron with a subtle blend of Espelette pepper heat, tart citrus cream, and sparkling green sugar topping, offering freshness and contrast in every bite.
Chef's Tips
Prepare the tinted sugar a day ahead to ensure it dries properly.
Use fresh Espelette pepper for best flavor impact.
Let macarons mature 24 hours in the fridge for optimal texture and flavor.
Tools Used
Stand Mixer(opens in a new tab)Saucepan(opens in a new tab)Candy Thermometer(opens in a new tab)Piping BagsFine Sieve(opens in a new tab)Microplane ZesterBaking Trays(opens in a new tab)Silicone Mats Or Parchment Paper(opens in a new tab)
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Ingredients
USMetric
Tinted Crystallized Sugar
Macaron Shells (Jardin Subtil)
Citrus and Espelette Pepper Cream
Instructions
Prepare the Tinted Sugar
- 1
Preheat oven to 60°C (140°F).
- 2
Wearing gloves, rub green food coloring into the large-grain sugar.
- 3
Spread the tinted sugar onto a baking tray and dry in the oven for 30 minutes.
- 4
Cool and store at room temperature.
Make the Macaron Shells
- 1
Sift powdered sugar and almond flour together.
- 2
Mix lemon yellow food coloring into 110g of liquefied egg whites and pour over the dry mixture without stirring.
- 3
Boil mineral water and granulated sugar to 118°C.
- 4
When the syrup reaches 115°C, start whipping the remaining 110g of egg whites until soft peaks form.
- 5
Pour the hot syrup over the whipped egg whites while beating and cool to 50°C.
- 6
Gently fold the meringue into the almond-sugar mixture.
- 7
Pipe 3.5cm diameter rounds onto lined baking trays.
- 8
Tap trays to flatten slightly and sprinkle with tinted sugar.
- 9
Let the shells dry at room temperature for at least 30 minutes.
- 10
Preheat oven to 180°C (355°F) fan and bake for 12 minutes, quickly opening the door twice to release humidity.
Prepare the Citrus and Espelette Cream
- 1
Melt white chocolate at 45–50°C.
- 2
Boil cream with citrus zests and Espelette pepper, cover and infuse for 20 minutes.
- 3
Gradually mix infused cream into the melted chocolate in three additions, stirring from the center outward.
- 4
Warm blood orange juice with Tabasco and add to the chocolate mixture.
- 5
Blend with an immersion blender until smooth.
- 6
Pour into a gratin dish, press cling film onto the surface, and refrigerate for 4 hours until creamy.
Assemble the Macarons
- 1
Fill a piping bag with the citrus cream.
- 2
Turn half of the macaron shells upside down and pipe a dollop of cream onto them.
- 3
Sandwich with the remaining shells, pressing gently.
- 4
Refrigerate assembled macarons for 24 hours.
- 5
Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 4g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0g0%
Sugars 11g
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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