18 April 2025
Macaron Dépaysé
Pierre Hermé
A Japanese-inspired macaron combining Matcha Uji green tea with seasoned azuki red beans, infused with black pepper, lime zest, rice vinegar, and fresh ginger.
Macaron Dépaysé
Pierre HerméA Japanese-inspired macaron combining Matcha Uji green tea with seasoned azuki red beans, infused with black pepper, lime zest, rice vinegar, and fresh ginger.
Chef's Tips
Prepare the macaron biscuit a day in advance for best texture.
Use a fine microplane for zesting the lime and grating the ginger.
Tap baking trays to spread the batter slightly and remove air bubbles.
Tools Used
Stand Mixer(opens in a new tab)Sifter(opens in a new tab)Piping Bag With Plain Tip (no. 11)Baking Sheets(opens in a new tab)Digital ThermometerSpatula(opens in a new tab)Offset Spatula(opens in a new tab)Oven
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Ingredients
USMetric
Macaron Shell (Biscuit Dépaysé)
Seasoned Red Bean Compote
Matcha Uji Cream
Instructions
Prepare the Macaron Shells
- 1
Sift the icing sugar and almond powder together.
- 2
Mix the food coloring into 110g of liquefied egg whites and pour over the dry ingredients without mixing.
- 3
Boil the mineral water and granulated sugar to 118°C. When it reaches 115°C, begin whipping the second 110g of egg whites.
- 4
Pour the cooked sugar over the whipped whites and beat until the mixture cools to 50°C.
- 5
Fold the meringue into the almond mixture to create a batter.
- 6
Pipe 3.5 cm rounds onto baking sheets lined with parchment paper. Tap trays to spread the batter slightly.
- 7
Dust lightly with Matcha Uji powder and let the shells dry for 30 minutes.
- 8
Preheat the oven to 180°C (convection). Bake for 12 minutes, opening the door twice briefly to release moisture.
Prepare the Red Bean Compote
- 1
Soften gelatin leaves in cold water for 20 minutes.
- 2
Heat a quarter of the azuki beans slightly, then off the heat, stir in gelatin.
- 3
Mix in the remaining beans, lime zest, grated ginger, rice vinegar, and black pepper.
- 4
Pour into a dish, cover with plastic wrap, and refrigerate for 4 hours until creamy.
Prepare the Matcha Uji Cream
- 1
Melt white chocolate gently (45°C/50°C).
- 2
Boil cream, then cool to 60°C and whisk in Matcha Uji powder.
- 3
Gradually incorporate the Matcha cream into the melted chocolate in three additions, stirring from the center outward.
- 4
Blend with a hand mixer until smooth.
Assemble the Macarons
- 1
Pipe a ring of Matcha cream onto half the shells.
- 2
Place a dollop of red bean compote in the center.
- 3
Sandwich with another shell and press lightly.
- 4
Refrigerate assembled macarons for 24 hours and bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 110
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 20mg1%
Total Carbohydrates 14g5%
Dietary Fiber 0.5g2%
Sugars 12g
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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