Pierre Hermé Lemon Macaron
Pierre Hermé
A refined and tangy lemon macaron by Pierre Hermé, made with vibrant lemon cream and delicate almond shells. A classic inspired by Menton lemons.
Pierre Hermé Lemon Macaron
Pierre HerméA refined and tangy lemon macaron by Pierre Hermé, made with vibrant lemon cream and delicate almond shells. A classic inspired by Menton lemons.
Chef's Tips
Make the lemon cream the day before and refrigerate to set properly.
Rub sugar and lemon zest together to release maximum aroma.
Use a Microplane to zest the lemons as finely as possible.
Tools Used
Microplane Zester
Hand Blender
Saucepan
Bowl
Piping Bag
Plain Nozzle
Sieve
Oven
Kitchen Thermometer
Whisk
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Ingredients
Macaron Shells
Lemon Cream
Instructions
Prepare Lemon Cream (Day Before)
- 1
Rinse, dry, and zest the lemons finely using a Microplane grater.
- 2
Rub zest and sugar together between your hands.
- 3
In a bowl, combine lemon juice, zest-sugar mix, and eggs.
- 4
Heat over a saucepan of simmering water and whisk until mixture reaches 83–84°C.
- 5
Let cool to 60°C, then whisk in butter until smooth.
- 6
Blend with a hand blender for 10 minutes until silky.
- 7
Pour into a gratin dish, press clingfilm onto surface, and refrigerate overnight.
Make Macaron Shells
- 1
Sift icing sugar and ground almonds together.
- 2
Stir food colouring into first portion of egg whites and pour over dry ingredients (do not stir yet).
- 3
Boil sugar and water to 118°C; when it reaches 115°C, whisk second portion of egg whites to soft peaks.
- 4
Pour syrup over whipped egg whites, whisk into meringue, and cool to 50°C.
- 5
Fold meringue into almond mixture until smooth.
- 6
Pipe 3.5 cm rounds onto baking trays lined with parchment, spacing 2 cm apart.
- 7
Rap trays on work surface and let stand for 30 minutes to form a skin.
- 8
Preheat oven to 180°C and bake for 12 minutes, opening and closing the door twice during baking.
- 9
Let shells cool on work surface after baking.
Assemble the Macarons
- 1
Mix lemon cream with ground almonds.
- 2
Spoon into a piping bag and pipe a mound onto half the macaron shells.
- 3
Top with remaining shells to sandwich.
- 4
Store macarons in the fridge for 24 hours.
- 5
Bring to room temperature 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.
