18 April 2025
Macaron Jardin (Grapefruit, Clove, and Nutmeg)
Pierre Hermé
A refined macaron combining pink grapefruit, clove, and nutmeg, inspired by Hermès' 'Concentré de Pamplemousse' fragrance. Part of the 'Jardins' macaron collection.
A Perfumed Macaron Inspired by Grapefruit & Spices 🍊✨
This macaron brings together bright pink grapefruit, warming clove, and freshly grated nutmeg—an aromatic trio inspired by Hermès’ Concentré de Pamplemousse. Part of the imaginative “Jardins” macaron series, it blends perfumery and pâtisserie into a single refined bite. The result is a citrus-spice macaron with layers of contrast: zesty notes, gentle heat, and a silky white chocolate ganache base.
The Magic of Grapefruit in Pâtisserie 🍊🌿
Pink grapefruit isn’t the most common star in French pastry, which makes it all the more special here. Its natural bitterness adds sophistication, while the citrus oils in both the zest and the candied peel bring a fresh, almost sparkling quality to every shell. Combined with hand-cut candied grapefruit cubes, you get bursts of juicy brightness that balance the richness of the ganache.
A Spice Profile Borrowed from Perfumers 🌸🌶️
Clove and nutmeg might sound bold, but in this macaron they’re used with incredible restraint. Just a touch of each softens the acidic edges of grapefruit and mimics the warm, sensual trail of a fine fragrance. The spices melt beautifully into the white chocolate base, creating a cream that’s:
- aromatic without overwhelming
- velvety thanks to Valrhona Ivoire
- layered with citrus, spice, and floral notes
It’s an elegant play between brightness and warmth—exactly the kind of balance Pierre Hermé is known for.
Two-Tone Shells for a Visual Story 🎨💫
The macarons feature two shell colours:
- Orange shells echoing the hue of ripe citrus
- Grapefruit-pink shells mirroring the fruit’s natural blush
The colours aren’t just aesthetic—they help distinguish the components while hinting at the flavours inside. The crisp exterior gives way to tender interiors that mature beautifully after a day’s rest.
Textural Contrast: Candied Grapefruit Gems 🍬✨
Hand-cut cubes of candied grapefruit add:
- chewiness
- brightness
- fragrance
- a lightly bittersweet note
These little jewels transform each macaron into a multilayered tasting experience, balancing the cream with bursts of juicy fruit.
A Dessert That Marries Fragrance & French Pastry 🌿🇫🇷
This macaron captures the feeling of a fresh citrus grove touched by spice. Think:
- citrus zest carried by the wind
- warm spice lingering in the background
- creamy chocolate tying everything together
Whether you’re exploring Pierre Hermé’s macaron universe or recreating the “Jardins” collection at home, this is a sophisticated and sensorial recipe that rewards slow, intentional tasting. Let the shells mature, serve at room temperature, and enjoy the full aromatic journey with every bite. 🍊🌸✨
Macaron Jardin (Grapefruit, Clove, and Nutmeg)
Pierre HerméA refined macaron combining pink grapefruit, clove, and nutmeg, inspired by Hermès' 'Concentré de Pamplemousse' fragrance. Part of the 'Jardins' macaron collection.
Chef's Tips
Make the candied grapefruit two days ahead for best flavor.
Allow macarons to mature in the fridge 24–48 hours before serving.
Tap baking sheets to help flatten macarons before drying.
Tools Used
Piping BagPlain Tip No.11Stand Mixer(opens in a new tab)ThermometerMixing Bowls(opens in a new tab)Sieve(opens in a new tab)Saucepan(opens in a new tab)Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Immersion Blender(opens in a new tab)
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Ingredients
USMetric
Candied Grapefruit
Orange Macaron Shell
Grapefruit Macaron Shell
Grapefruit, Clove, and Nutmeg Cream
Instructions
Prepare the Candied Grapefruit
- 1
Wash and dry the grapefruits. Cut off the ends and peel large strips including a centimeter of pulp.
- 2
Blanch the peels three times by boiling and rinsing.
- 3
Crush peppercorns and combine with water, sugar, lemon juice, star anise, and vanilla bean. Bring to a simmer.
- 4
Add peels, cover three-quarters, and simmer gently for 1 hour 30 minutes.
- 5
Cool, then refrigerate overnight.
- 6
The next day, drain for 1 hour and cut into 3 mm cubes.
Make the Orange Macaron Shells
- 1
Sift powdered sugar and almond flour together.
- 2
Mix colorings with half the egg whites, then pour over the dry mix without stirring.
- 3
Boil water and sugar to 118°C. When at 115°C, begin whipping the other half of egg whites.
- 4
Pour cooked syrup over whipped whites; cool to 50°C.
- 5
Fold into dry ingredients, deflating the batter slightly.
- 6
Pipe 3.5 cm rounds spaced 2 cm apart on parchment.
- 7
Tap trays and dry for at least 30 minutes at room temperature.
Make the Grapefruit Macaron Shells
- 1
Repeat the same process as the orange shells, adjusting food colorings accordingly.
Bake the Macaron Shells
- 1
Preheat oven to 180°C convection.
- 2
Bake shells for 12 minutes, opening the door twice quickly during baking.
- 3
Slide parchment onto the counter after baking.
Prepare the Grapefruit, Clove, and Nutmeg Cream
- 1
Melt white chocolate to 45–50°C.
- 2
Heat lemon juice with zest, clove powder, and grated nutmeg to 60°C.
- 3
Infuse for 15 minutes covered, then emulsify into the chocolate in three additions.
- 4
Blend until smooth and refrigerate 6 hours until creamy.
Assemble the Macarons
- 1
Pipe the cream onto the orange macaron shells.
- 2
Insert 3 cubes of candied grapefruit into each.
- 3
Top with grapefruit macaron shells.
- 4
Refrigerate assembled macarons for 24 hours, then bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 90
% Daily Value*
Total Fat 4g5%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 10mg0%
Total Carbohydrates 12g4%
Dietary Fiber 0g0%
Sugars 11g
Protein 1g
* 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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