Macaron Infiniment Rose
Pierre Hermé
A delicate rose-flavored macaron, one of Pierre Hermé's earliest macaron creations inspired by a trip to Bulgaria.
Macaron Infiniment Rose
Pierre HerméA delicate rose-flavored macaron, one of Pierre Hermé's earliest macaron creations inspired by a trip to Bulgaria.
Chef's Tips
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.
Tools Used
Piping Bag (11mm Tip)
Kitchen Thermometer
Fine Mesh Sieve
Baking Sheets
Parchment Paper
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Ingredients
Rose Macaron Shells
Italian Meringue
Crème Anglaise
Rose Petal Cream
Instructions
Prepare Rose Macaron Shells (the day before)
- 1
Sift together the icing sugar and almond powder.
- 2
Mix the food coloring into 110g of liquefied egg whites without stirring.
- 3
Pour over the dry ingredients but do not mix.
- 4
Boil mineral water and sugar to 118°C.
- 5
When syrup reaches 115°C, start whipping the second 110g of egg whites to soft peaks.
- 6
Pour syrup at 118°C onto the whipped whites while beating, and continue to whip until cooled to 50°C.
- 7
Fold the meringue into the almond mixture carefully.
- 8
Pipe 3.5cm rounds onto parchment-lined trays, spacing them 2cm apart.
- 9
Tap trays against the counter to spread the batter slightly.
- 10
Let shells dry for at least 30 minutes at room temperature.
- 11
Preheat oven to 180°C fan-assisted.
- 12
Bake for 12 minutes, quickly opening the oven door twice during baking to release moisture.
- 13
Slide baked shells onto a cool surface immediately after baking.
Prepare Italian Meringue
- 1
Boil mineral water and sugar to 121°C.
- 2
Clean pot sides with a wet pastry brush during boiling.
- 3
When syrup reaches 115°C, whip egg whites with 5g sugar to soft peaks.
- 4
Slowly drizzle in hot syrup while whipping, then continue until the meringue cools.
Prepare Crème Anglaise
- 1
Bring milk to a boil.
- 2
Whisk egg yolks and sugar until lightened.
- 3
Gradually pour hot milk into yolks, whisking constantly.
- 4
Cook the mixture to 85°C while stirring, avoiding sticking.
- 5
Strain and whip to cool in a stand mixer.
Prepare Rose Petal Cream
- 1
Beat butter for 5 minutes until creamy.
- 2
Gradually add cooled crème anglaise, rose extract, and rose syrup.
- 3
Fold in 175g of Italian meringue.
- 4
Fill a piping bag fitted with an 11mm tip.
Assemble Macarons
- 1
Turn half the macaron shells upside down.
- 2
Pipe rose cream onto them.
- 3
Top with matching shells and press gently.
- 4
Refrigerate for 24 hours before serving.
- 5
Bring to room temperature 2 hours before tasting.
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.
