Pierre Hermé

A delicate rose-flavored macaron, one of Pierre Hermé's earliest macaron creations inspired by a trip to Bulgaria.
Macaron Infiniment Rose is one of Pierre Hermé’s earliest and most iconic floral creations. Inspired by a trip to Bulgaria—the world’s heartland of rose essence—this macaron embodies everything elegant, romantic, and irresistibly Parisian. Soft pink shells, a subtle yet unmistakable rose aroma, and a silky rose petal cream come together to create a pastry that feels like a bouquet you can eat.
The magic of this recipe lies in its simplicity and refinement. The shells are crafted using Hermé’s Italian meringue method, ensuring a consistently smooth top, delicate bite, and perfectly formed pieds. The rose flavor is layered using rose extract, rose syrup, and a lightly perfumed crème anglaise folded into whipped butter—creating a cream that is fragrant but never overpowering.
If you love floral pastries or are exploring advanced macaron techniques, this recipe is a beautiful way to experience Hermé’s craftsmanship at home.
The base starts with the classic combination of almond powder and icing sugar—finely sifted for the silkiest texture. A touch of red carmine gives the shells their signature soft pink hue. Liquefied egg whites, divided into two batches, help achieve both structure and smoothness.
Boiling sugar to precisely 118°C is key. Once whipped into the egg whites, the meringue becomes glossy and stable, making it easier to fold without losing volume. After piping, the shells rest for a short drying period, forming the thin protective skin essential for proper rise in the oven.
Hermé’s signature rose cream is built in layers for depth and balance:
The result is a cream that tastes like rose petals without tipping into overly sweet or soapy territory—a balance only Hermé truly perfects.
Once the shells cool and the cream is ready, each macaron is paired and filled with precision. Like all great macarons, time is an essential ingredient. A 24-hour maturation in the fridge allows the shells to soften slightly and absorb the floral notes of the cream.
For the best flavor and texture, bring the macarons to room temperature before serving.
Macaron Infiniment Rose is more than a pastry—it’s a sensory experience. With its soft floral aroma, delicate texture, and subtle sweetness, it’s a dessert that invites slow, thoughtful enjoyment. Whether you're creating these for a special celebration or simply indulging in a moment of Parisian elegance at home, this macaron brings pure joy.
Enjoy crafting this beautiful, fragrant masterpiece! 💕
A delicate rose-flavored macaron, one of Pierre Hermé's earliest macaron creations inspired by a trip to Bulgaria.

Liquefy egg whites 5 days in advance for better macaron results.
Let macarons mature in the fridge for 24 hours before serving.
Use a kitchen thermometer for precise sugar syrup temperatures.
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Sift together the icing sugar and almond powder.
Mix the food coloring into 110g of liquefied egg whites without stirring.
Pour over the dry ingredients but do not mix.
Boil mineral water and sugar to 118°C.
When syrup reaches 115°C, start whipping the second 110g of egg whites to soft peaks.
Pour syrup at 118°C onto the whipped whites while beating, and continue to whip until cooled to 50°C.
Fold the meringue into the almond mixture carefully.
Pipe 3.5cm rounds onto parchment-lined trays, spacing them 2cm apart.
Tap trays against the counter to spread the batter slightly.
Let shells dry for at least 30 minutes at room temperature.
Preheat oven to 180°C fan-assisted.
Bake for 12 minutes, quickly opening the oven door twice during baking to release moisture.
Slide baked shells onto a cool surface immediately after baking.
Boil mineral water and sugar to 121°C.
Clean pot sides with a wet pastry brush during boiling.
When syrup reaches 115°C, whip egg whites with 5g sugar to soft peaks.
Slowly drizzle in hot syrup while whipping, then continue until the meringue cools.
Bring milk to a boil.
Whisk egg yolks and sugar until lightened.
Gradually pour hot milk into yolks, whisking constantly.
Cook the mixture to 85°C while stirring, avoiding sticking.
Strain and whip to cool in a stand mixer.
Beat butter for 5 minutes until creamy.
Gradually add cooled crème anglaise, rose extract, and rose syrup.
Fold in 175g of Italian meringue.
Fill a piping bag fitted with an 11mm tip.
Turn half the macaron shells upside down.
Pipe rose cream onto them.
Top with matching shells and press gently.
Refrigerate for 24 hours before serving.
Bring to room temperature 2 hours before tasting.
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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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