Macaron PX
Pierre Hermé
Delicate chocolate-brown macarons filled with white chocolate and Pedro Ximénez raisin cream, infused with sun-drenched Spanish PX wine.
Macaron PX
Pierre HerméDelicate chocolate-brown macarons filled with white chocolate and Pedro Ximénez raisin cream, infused with sun-drenched Spanish PX wine.
Chef's Tips
Prepare the raisins and macaron shells 2 days in advance for best flavor and texture.
Ensure the PX wine and raisins are properly macerated and drained before using.
Rest filled macarons 24 hours before serving for the perfect consistency.
Tools Used
Mixing Bowls
Fine Mesh Sieve
Electric Mixer
Piping Bag With Round Tip No.11
Kitchen Thermometer
Baking Trays
Parchment Paper
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Ingredients
Raisins Soaked in PX
Macaron Shells
PX Cream
Instructions
Prepare Soaked Raisins (2 days ahead)
- 1
Heat PX wine to 60°C and pour over golden raisins.
- 2
Cover and macerate 12 hours in the refrigerator.
- 3
Drain the raisins and refrigerate another 12 hours.
Make Macaron Shells (1 day ahead)
- 1
Sift icing sugar and almond flour together.
- 2
Mix the brown food coloring into 110 g of egg whites.
- 3
Combine colored egg whites with the sifted dry ingredients without mixing.
- 4
Boil water and granulated sugar to 118°C to make syrup.
- 5
At 115°C, start whipping the remaining 110 g egg whites to stiff peaks.
- 6
Pour the syrup at 118°C into the whipped egg whites and continue whipping until cooled to 50°C.
- 7
Incorporate meringue into the almond-sugar mixture, deflating the batter gently.
- 8
Transfer batter into a piping bag fitted with a no.11 round tip.
- 9
Pipe 3.5 cm rounds onto baking sheets lined with parchment, spacing 2 cm apart.
- 10
Tap trays lightly to release air bubbles and flatten the shells slightly.
- 11
Let the shells dry at room temperature for at least 30 minutes.
- 12
Preheat oven to 180°C (convection setting).
- 13
Bake for 12 minutes, opening the oven door briefly twice to release steam.
- 14
Slide parchment sheets onto the counter to cool the shells.
Prepare PX Cream
- 1
Melt white chocolate to 45–50°C.
- 2
Boil heavy cream and add in three parts to melted chocolate, stirring from center outward.
- 3
Warm PX wine to 40°C and incorporate into the ganache the same way.
- 4
Blend with an immersion blender until smooth.
- 5
Pour into a dish, cover with cling film touching the surface, and refrigerate 2 hours.
Assemble the Macarons
- 1
Fill a piping bag with PX cream.
- 2
Turn over half the macaron shells and pipe PX cream onto them.
- 3
Insert a soaked raisin into the center of each, top with a little more cream.
- 4
Cover with another macaron shell, pressing gently.
- 5
Refrigerate assembled macarons for 24 hours.
- 6
Remove from the refrigerator 2 hours before serving.
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.
