18 April 2025
Macaron Magnifique
Pierre Hermé
A delicate macaron pairing the gentle sweetness of strawberries with the subtle spice of fresh wasabi, featuring a strawberry compote and wasabi cream filling.
A Macaron That Balances Sweetness and Heat ✨
Macaron Magnifique is a striking creation that pairs two unexpected elements: the ripe, fragrant sweetness of fresh strawberries and the subtle heat of real wasabi. 🍓🌿 This refined Pierre Hermé–inspired macaron captures the elegance of French patisserie while introducing a playful contrast that feels modern, bold, and unforgettable.
The Inspiration Behind the Flavour 🌸🔥
Strawberry and wasabi might sound unconventional, but together they create remarkable balance. The berry brings natural brightness and a soft perfume, while the wasabi adds a gentle warmth—never overpowering, just enough to give the ganache complexity and lift. When nestled between perfectly baked macaron shells, the result is a sophisticated flavour journey with depth, sweetness, and a whisper of spice.
Structure & Components for a Perfect Bite 🥄
This macaron features three main elements working in harmony:
1. Strawberry Compote
Made with premium French varieties such as Mara des Bois or Gariguette, this compote offers pure fruit intensity with just a touch of sugar and acidity from lemon juice. Thickened lightly with agar-agar, it sets beautifully while keeping its freshness.
2. Wasabi White Chocolate Cream
This silky ganache blends Valrhona Ivoire chocolate, cocoa butter, and fresh wasabi root. The wasabi infuses the cream with warmth and aromatics, creating a creamy filling that pairs effortlessly with the strawberry center. Yuzu juice adds citrus complexity, giving the ganache a fragrant, almost floral edge. ✨
3. Almond Macaron Shells
The shells remain classic and refined: crisp on the outside, tender within, and lightly dusted with strawberry-tinted almond powder for a subtle colour and flavour echo. Whipped Italian meringue and carefully folded almond mixture ensure a smooth, glossy finish with consistent feet every time.
Craftsmanship and Technique 🧑🍳
This recipe shines when each element is executed with patience and precision:
- Prepare the colored almond powder the day before for deeper, more even absorption of colour.
- Cook the sugar syrup to 118°C to achieve the perfect Italian meringue texture.
- Rest the piped shells until they form a skin for even rising and signature macaron “feet.”
- Allow the macarons to mature for 24 hours, enabling the filling to soften the shells and harmonize the flavours.
These steps transform a simple almond cookie into a pâtisserie-level delight.
Serving & Enjoying Macaron Magnifique 🎉
After a full day of maturation, the strawberry compote infuses the wasabi cream with vibrant fruitiness while the heat gently mellows. Bring the macarons to room temperature before serving to fully appreciate the aromatic sweetness and delicate kick. Each bite offers:
- A soft burst of strawberry
- A creamy wave of white chocolate
- A subtle wasabi warmth
- A beautifully textured shell
It’s refined, surprising, and utterly addictive.
Why This Macaron Stands Out 🌟
Macaron Magnifique represents everything exquisite about modern French pastry:
- Unexpected flavour pairing that works beautifully
- Elegant craftsmanship using classic techniques
- Multi-layered textures that evolve with each bite
- Aesthetic appeal with soft strawberry hues and glossy shells
Perfect for special occasions, tasting boxes, or whenever you want to showcase a macaron with personality and flair.
Enjoy creating this sweet-and-spicy jewel of the macaron world! 💗🔥🍓
Macaron Magnifique
Pierre HerméA delicate macaron pairing the gentle sweetness of strawberries with the subtle spice of fresh wasabi, featuring a strawberry compote and wasabi cream filling.
Chef's Tips
Prepare the almond powder the day before.
Allow macarons to mature in the fridge for 24 hours for best flavor and texture.
Tools Used
Stand Mixer(opens in a new tab)Piping BagsFine Sieve(opens in a new tab)Kitchen ThermometerBaking Sheets(opens in a new tab)Food Processor(opens in a new tab)Rubber Spatula(opens in a new tab)
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Ingredients
USMetric
Poudre d'Amande Teintée (Colored Almond Powder)
Macaron Magnifique Shells
Strawberry Compote
Wasabi Cream
Instructions
Day Before: Prepare Colored Almond Powder
- 1
Wear disposable gloves.
- 2
Rub the food coloring into the almond powder.
- 3
Blend the mixture in a food processor.
- 4
Store at room temperature.
Prepare Macaron Shells
- 1
Sift the icing sugar with the almond powder.
- 2
Dissolve titanium dioxide powder in warm water and mix into 110g of egg whites.
- 3
Pour over the sifted mixture without stirring.
- 4
Boil mineral water and caster sugar to 118°C.
- 5
When syrup reaches 115°C, begin whipping the other 110g egg whites.
- 6
Pour hot syrup over whipped whites and continue whipping until it cools to 50°C.
- 7
Fold meringue into the almond mixture carefully.
- 8
Pipe rounds of about 3.5 cm onto baking sheets lined with parchment.
- 9
Sprinkle with colored almond powder.
- 10
Rest the shells for at least 30 minutes until a skin forms.
- 11
Preheat the oven to 180°C (fan).
- 12
Bake for 12 minutes, opening the oven door twice briefly to let out steam.
Prepare Strawberry Compote
- 1
Rinse, hull, and purée strawberries.
- 2
Heat half the purée.
- 3
Mix sugar and agar-agar, add to the hot purée, and bring to a boil for 2 minutes.
- 4
Gradually incorporate the remaining purée and lemon juice.
- 5
Cool and transfer to a piping bag.
Prepare Wasabi Cream
- 1
Peel and finely grate fresh wasabi.
- 2
Melt white chocolate and cocoa butter at 45–50°C.
- 3
Heat yuzu juice.
- 4
Bring cream to a boil.
- 5
Gradually mix cream and yuzu juice into melted chocolate.
- 6
Add grated wasabi and blend with an immersion blender.
- 7
Cover with cling film touching the surface and refrigerate until creamy.
Assemble Macarons
- 1
Fill a piping bag with wasabi cream.
- 2
Pipe a ring of wasabi cream on half the macaron shells.
- 3
Place a small dollop of strawberry compote in the center.
- 4
Top with a small amount of wasabi cream.
- 5
Cover with the other shells and gently press.
- 6
Refrigerate assembled macarons for 24 hours.
- 7
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 0.5g2%
Sugars 10g
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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