14 April 2025
Lime and Basil Macaron
Pierre Hermé
A refreshing and aromatic macaron from Pierre Hermé, combining the intense flavors of lime and basil in a delicately balanced pastry.
A Refreshing Take on French Pâtisserie 🍋🌿
This creation brings together two bright, aromatic notes—zesty lime and fresh basil—to form one of the most unique macarons in Pierre Hermé’s collection. The marriage of citrus and herbs gives this pastry a fragrant lift, perfect for anyone who loves refreshing, modern flavor pairings in classic French desserts.
Why Lime and Basil Work So Well Together ✨
Lime offers sharp acidity and vibrant aroma, while basil contributes a delicate, almost floral herbaceous quality. When blended into a silky cream and paired with crisp macaron shells, the result is a beautifully balanced bite—sweet, citrusy, cool, and deeply aromatic.
This flavour profile is especially appealing for warmer seasons or as a palate-cleansing finish to a rich meal. Plus, the dual-coloured shells bring a playful elegance that makes these macarons perfect for gifting or special occasions.
The Technique Behind the Macaron 💛💚
This recipe follows a traditional Italian meringue method, giving the shells structure, shine, and dependable consistency. Temperature control is essential—especially when preparing basil juice and the lime-basil cream. Properly resting the shells before baking ensures that signature macaron feet form beautifully.
The filling, prepared a day ahead, combines lime juice, lime zest, basil juice, and a touch of gelatine to create a smooth, refreshing cream that sets into the perfect texture for piping.
Highlights of the Recipe 🌟
- Dual-coloured shells in lemon-yellow and pistachio-green reflect the flavours inside.
- Fresh basil juice intensifies the herbaceous aroma without overpowering the lime.
- A silky cream filling made with eggs, lime zest, basil juice, and ground almonds for subtle richness.
- Ideal texture: crisp outer shell, soft interior, fragrant creamy centre.
Serving Suggestions 🍬
These macarons shine when served slightly chilled, allowing the cream to soften just enough for the flavours to bloom. Pair them with:
- A light green tea
- Sparkling water with lime
- A floral white wine like Gewürztraminer
Final Thoughts 🌱
This macaron is a beautiful example of how modern pâtisserie can elevate humble ingredients like basil into a luxurious dessert experience. Whether you’re exploring advanced macaron techniques or simply love citrus-forward flavours, this lime and basil macaron is a refreshing, elegant treat worth adding to your repertoire.
Lime and Basil Macaron
Pierre HerméA refreshing and aromatic macaron from Pierre Hermé, combining the intense flavors of lime and basil in a delicately balanced pastry.
Chef's Tips
Blend basil leaves very finely to avoid bitterness.
Rigid temperature control is essential for basil juice and lime cream.
Rest piped shells until a skin forms for best macaron texture.
Tools Used
Mixing Bowls(opens in a new tab)Sieve(opens in a new tab)Digital ThermometerStand Mixer(opens in a new tab)Piping Bag With Plain NozzleBaking Trays(opens in a new tab)Hand BlenderSaucepan(opens in a new tab)
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Ingredients
USMetric
Macaron Shells
Basil Juice
Lime and Basil Cream
Instructions
Prepare Lime and Basil Cream (Day Before)
- 1
Rinse basil leaves, blanch in boiling water for 5 minutes, then shock in ice water.
- 2
Boil sugar and water, let cool to 60°C, then blend with basil and strain.
- 3
Soak gelatine in cold water for 15 minutes.
- 4
Over a bain-marie, whisk eggs, sugar, lime zest, and basil juice to 83–84°C.
- 5
Strain and stir in gelatine, blend with hand blender for 10 minutes.
- 6
Add ground almonds, cool, then chill with clingfilm touching surface overnight.
Make Macaron Shells
- 1
Sift ground almonds and icing sugar together.
- 2
Color first egg white portion with food coloring and pour over almond mixture.
- 3
Boil water and sugar to 118°C; start whisking second egg white portion at 115°C to soft peaks.
- 4
Pour syrup over whites, whisk to 50°C, then fold into almond mixture.
- 5
Pipe 3.5cm rounds on parchment-lined trays, spaced 2cm apart.
- 6
Rap trays, rest for 30 minutes to form a skin.
- 7
Bake in fan oven at 180°C for 12 minutes, quickly opening and closing door twice.
- 8
Slide shells off trays to cool.
Assemble the Macarons
- 1
Stir chilled lime and basil cream gently and pipe a mound onto half of the shells.
- 2
Top with remaining shells and refrigerate for 24 hours.
- 3
Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 3g4%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 6mg0%
Total Carbohydrates 13g5%
Dietary Fiber 0.5g2%
Sugars 11g
Protein 2g
* 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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