Lemon and Avocado Macaron
Pierre Hermé
Pierre Hermé's refined macaron creation with lemon and avocado ganache, candied lemon cubes, and dual-colored shells.
Lemon and Avocado Macaron
Pierre HerméPierre Hermé's refined macaron creation with lemon and avocado ganache, candied lemon cubes, and dual-colored shells.
Chef's Tips
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.
Tools Used
Piping Bag With Plain Nozzle
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Ingredients
Candied Lemon Cubes
Yellow Macaron Shells
Green Macaron Shells
Avocado and Lemon Ganache
Instructions
Make the Candied Lemon Cubes
- 1
Wash and dry lemons, cut both ends, and slice off peel and thick flesh segments.
- 2
Blanch the lemon segments in boiling water for 2 minutes, refresh in cold water. Repeat twice more.
- 3
Grind peppercorns and combine with water, sugar, lemon juice, star anise, and split vanilla pod in a saucepan.
- 4
Simmer lemon slices in syrup covered partially with a lid for 1 hour 30 minutes.
- 5
Cool, cover with clingfilm, and refrigerate overnight.
- 6
The next day, drain lemon slices and cut into 3mm cubes.
Make Yellow Macaron Shells
- 1
Sift icing sugar and ground almonds together.
- 2
Mix food coloring with first portion of egg whites and pour over almond mixture (do not stir).
- 3
Bring water and sugar to 118°C. At 115°C, start whisking second egg whites to soft peaks.
- 4
Pour syrup over the whites at 118°C, whisk to cool to 50°C.
- 5
Fold meringue into almond mixture and transfer to piping bag.
- 6
Pipe 3.5 cm rounds spaced 2 cm apart. Tap trays and rest shells for 30 minutes.
- 7
Bake in a preheated fan oven at 180°C for 12 minutes, opening and closing the door twice quickly.
Make Green Macaron Shells
- 1
Follow same method as yellow shells, using green/yellow coloring for tint.
Make Avocado and Lemon Ganache
- 1
Halve avocados, remove stone and scoop flesh. Blend to make 300g purée and mix with lemon juice.
- 2
Gently heat purée to 40–50°C.
- 3
Melt chocolate over bain-marie.
- 4
Bring cream to boil and add lemon zest.
- 5
Pour cream over chocolate, then add avocado purée gradually.
- 6
Transfer ganache to dish, cover with clingfilm and chill to thicken.
Assemble the Macarons
- 1
Pipe ganache on half the shells.
- 2
Press 3 cubes of candied lemon into each and sandwich with remaining shells.
- 3
Refrigerate assembled macarons for 24 hours, bring to room temp 2 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.
