Macaron of 25-Year-Old Aceto Balsamico di Modena
Inspired by Pierre Hermé
A refined macaron recipe by Pierre Hermé, featuring a delicate ganache infused with 25-year-old traditional balsamic vinegar from Modena, paired with classic macaron shells.
Macaron of 25-Year-Old Aceto Balsamico di Modena ✨
Indulge in the refined elegance of French pâtisserie with a luxurious twist — Pierre Hermé–inspired macarons infused with 25-year-old traditional balsamic vinegar from Modena 🇮🇹. These delicate treats combine the crisp shell and soft chew of classic macarons with a silky white chocolate ganache kissed with the deep, mellow acidity of aged vinegar. 🍇🤍
Aged Balsamic in Dessert? Yes, and It’s Magnificent 👑
Traditional Aceto Balsamico di Modena is nothing like supermarket vinegars — it’s aged for decades in wooden barrels, thick as syrup, and full of rich complexity. When folded into white chocolate ganache, it becomes a revelation: tangy, sweet, slightly smoky, and utterly unique.
Whether you’re a macaron connoisseur or just looking to impress, this recipe is your ticket to something truly elevated. ✨
Why This Recipe Works 🍬
- Aged vinegar transforms the ganache into a layered flavor bomb 🧨
- Classic French macaron method ensures proper feet and chewy centers
- Refrigeration matures the flavor — just like good cheese or wine 🧀🍷
- No artificial flavors — natural, luxurious ingredients only
Tips for Perfect Results 💡
✅ Use only traditional balsamic vinegar aged 12 to 25 years — nothing less will give the same syrupy depth.
✅ Let piped macarons rest before baking to form a skin and avoid cracking.
✅ Fill and refrigerate macarons overnight to allow the shells and ganache to meld beautifully.
The Flavor Experience 🌿🍫
Each bite gives you the sweet creaminess of white chocolate, the tangy brightness of balsamic, and the delicate almond crunch of the shells. It’s a beautiful balance — sweet, tart, creamy, and light — and definitely not your average macaron.
These are perfect for special occasions, elegant gifting, or your most decadent dessert tables.
This isn’t just a cookie. It’s a tiny, handheld experience of culinary luxury. Ready to bake? Let’s get started 🍽️💕
Macaron of 25-Year-Old Aceto Balsamico di Modena
Inspired by Pierre HerméA refined macaron recipe by Pierre Hermé, featuring a delicate ganache infused with 25-year-old traditional balsamic vinegar from Modena, paired with classic macaron shells.
Chef's Tips
Use only traditional balsamic vinegar aged 12–25 years for authentic flavor.
Rest the piped macarons until a skin forms to avoid cracking.
Refrigerate filled macarons overnight to allow flavors to mature.
Tools Used
Piping Bag
Plain Nozzle
Stand Mixer
Oven
Spatula
Sieve
Hand Mixer
Saucepan
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Ingredients
Macaron Shells
Balsamic Ganache
Instructions
Macaron Shells
- 1
Sift ground almonds through a fine mesh sieve to remove coarse pieces.
- 2
Sift icing sugar and mix thoroughly with almond flour; set aside.
- 3
In a clean bowl, whisk egg whites until foamy.
- 4
Gradually add caster sugar and beat until stiff, glossy peaks form.
- 5
Add gel food coloring if using; whip to incorporate.
- 6
Add the dry mixture to the meringue and fold using a spatula until batter flows in thick ribbons and slowly blends back in.
- 7
Transfer batter to a piping bag fitted with a round tip.
- 8
Pipe small circles onto parchment-lined baking trays.
- 9
Tap trays firmly to release air bubbles; pop bubbles with a toothpick if needed.
- 10
Let piped shells rest for 15–30 minutes at room temperature until a skin forms.
- 11
Preheat oven to 150°C (302°F).
- 12
Bake shells for about 15 minutes, rotating tray halfway if needed.
- 13
Let shells cool completely before removing from parchment.
Balsamic Ganache
- 1
Bring cream to a boil in a small saucepan.
- 2
Pour hot cream over chopped white chocolate and let sit briefly.
- 3
Stir until smooth, then add balsamic vinegar and blend with a hand blender for 2 minutes.
- 4
Transfer ganache to a shallow dish, press clingfilm over the surface, and refrigerate until thickened.
Assembly
- 1
Spoon ganache into a piping bag fitted with a round tip.
- 2
Pipe ganache onto half the macaron shells.
- 3
Top with remaining shells and gently press together.
- 4
Refrigerate assembled macarons for 24 hours to mature.
- 5
Remove from fridge 1–2 hours before serving for best texture.
Comments & Reviews
Giulia
7/13/2025
Tried this with a 15-year-old balsamic and it was still delicious! So refined.
David
7/13/2025
The ganache was amazing, I’ll try it again with darker shells next time.
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.
