Pierre Hermé

Pierre Hermé's refined macaron creation with lemon and avocado ganache, candied lemon cubes, and dual-colored shells.
This Lemon and Avocado Macaron is one of Pierre Hermé’s most imaginative creations — a pastry that marries creamy avocado, zesty lemon, and the elegance of dual-coloured macaron shells. It’s unexpected, modern, and incredibly refined. The contrast between the fresh citrus notes and the buttery smoothness of ripe avocado makes each bite feel both familiar and adventurous. ✨
At first glance, lemon and avocado may seem like an unusual pairing. But in the world of haute pâtisserie, this kind of bold flavour thinking is exactly what sets creations apart. The natural richness of avocado forms a silky backbone for the ganache, while lemon — in juice, zest, and candied cubes — brings brightness, perfume, and an addictive sweet–tart finish.
The combination results in a macaron that is:
It’s a little sunshine, a little garden freshness, and fully French in its craftsmanship.
The shells echo the flavours inside — sunny yellow for lemon and soft green for avocado. When paired together, they create a playful yet elegant look that makes these macarons ideal for special occasions, spring celebrations, or any dessert table that needs a pop of colour.
Resting the shells before baking ensures a glossy top and beautiful feet, while the Italian meringue gives them stability and the perfect bite.
These tiny cubes of citrus bring an extra layer of complexity. Slowly candied with vanilla, peppercorns, star anise, and a touch of lemon juice, they become tender, aromatic jewels that elevate the macaron even further.
Pressing a few cubes into each ganache-filled shell adds:
The avocado–lemon ganache is gently heated, emulsified with premium white chocolate, and finished with lemon zest for brightness. The result is a smooth, pipeable cream that feels light yet indulgent.
To ensure the best texture:
Once assembled, the macarons mature beautifully in the fridge, with flavours melding into a harmonious balance.
Just like all refined macarons, these improve after a day of rest. The shells soften slightly, the ganache stabilizes, and the lemon aroma permeates each layer. When brought back to room temperature, the texture becomes perfect — tender, creamy, and delicately chewy.
Whether you’re exploring new flavour profiles or aiming to recreate iconic pâtisserie pieces, this Lemon and Avocado Macaron is a memorable recipe. It showcases everything people adore about French pastry: technique, elegance, surprise, and harmony.
Serve them at weddings, brunches, afternoon teas, or gift boxes — their bright colours and refreshing flavour make them shine in any setting. 💛💚
Enjoy the artistry, savour the balance, and let these macarons transport you straight to a Parisian boutique. ✨
Pierre Hermé's refined macaron creation with lemon and avocado ganache, candied lemon cubes, and dual-colored shells.

Use ripe avocados to ensure a smooth ganache.
Let the macaron shells rest before baking to form a proper skin.
Refrigerate assembled macarons for 24 hours to mature flavor and texture.
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Wash and dry lemons, cut both ends, and slice off peel and thick flesh segments.
Blanch the lemon segments in boiling water for 2 minutes, refresh in cold water. Repeat twice more.
Grind peppercorns and combine with water, sugar, lemon juice, star anise, and split vanilla pod in a saucepan.
Simmer lemon slices in syrup covered partially with a lid for 1 hour 30 minutes.
Cool, cover with clingfilm, and refrigerate overnight.
The next day, drain lemon slices and cut into 3mm cubes.
Sift icing sugar and ground almonds together.
Mix food coloring with first portion of egg whites and pour over almond mixture (do not stir).
Bring water and sugar to 118°C. At 115°C, start whisking second egg whites to soft peaks.
Pour syrup over the whites at 118°C, whisk to cool to 50°C.
Fold meringue into almond mixture and transfer to piping bag.
Pipe 3.5 cm rounds spaced 2 cm apart. Tap trays and rest shells for 30 minutes.
Bake in a preheated fan oven at 180°C for 12 minutes, opening and closing the door twice quickly.
Follow same method as yellow shells, using green/yellow coloring for tint.
Halve avocados, remove stone and scoop flesh. Blend to make 300g purée and mix with lemon juice.
Gently heat purée to 40–50°C.
Melt chocolate over bain-marie.
Bring cream to boil and add lemon zest.
Pour cream over chocolate, then add avocado purée gradually.
Transfer ganache to dish, cover with clingfilm and chill to thicken.
Pipe ganache on half the shells.
Press 3 cubes of candied lemon into each and sandwich with remaining shells.
Refrigerate assembled macarons for 24 hours, bring to room temp 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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