Pietra Macaron

A Celebration of Hazelnut & Praline 🍫🌰

The Pietra Macaron is one of Pierre Hermé’s most refined creations—a beautiful marriage of hazelnut-rich macaron shells and an indulgent praline buttercream. If you love the deep, toasty flavour of caramelised hazelnuts, this macaron delivers pure elegance in every bite. The combination of Italian meringue, finely ground nuts, and silky praline cream makes this recipe a true homage to French patisserie craftsmanship.

What Makes the Pietra Macaron Special ✨

This macaron stands out because of its layers of flavour and texture. The shells blend ground almonds with ground hazelnuts, adding a nutty undertone that pairs naturally with the praline filling. Using an Italian meringue ensures smooth, glossy shells with perfect feet—exactly what you’d expect from a Hermé-inspired creation.

The praline buttercream is where the magic really happens. Caramelised hazelnuts infused with vanilla are transformed into a luxurious praline, then folded into a light meringue-based buttercream. It’s creamy, nutty, and just sweet enough to complement the airy shells.

Crafting the Perfect Hazelnut Shells 🌰

To get the characteristic texture, the nuts and icing sugar are sifted together to create a fine almond–hazelnut powder. Once combined with the Italian meringue, the batter becomes glossy and pipeable—ideal for uniform shells. A sprinkle of crushed hazelnuts adds a rustic look and a touch of extra crunch, enhancing both aroma and presentation.

Letting the piped shells rest before baking is essential. This short drying period forms a light skin, helping the macarons rise properly in the oven to create defined feet and smooth tops.

The Heart of the Macaron: Praline Buttercream 🍯

The praline component is prepared from scratch, starting with roasted hazelnuts that are coated in caramelised sugar and vanilla. Once cooled and crushed, they become the nutty base of the praline. These caramelised flavours are then folded into a fluffy buttercream enriched with Italian meringue, creating a velvety, aromatic filling.

This buttercream is rich without being overly sweet, striking a perfect balance against the lightly crisp shells.

Assembly & Maturation 🥰

When sandwiched together, the shells and praline buttercream begin their natural maturing process. Allowing them to rest in the refrigerator for 24 hours helps the flavours meld and the texture soften to perfection. This patience pays off with macarons that are tender, aromatic, and beautifully balanced.

Bring them to room temperature before serving to fully appreciate the creamy praline centre and delicate hazelnut shells.

A French Pâtisserie Delight at Home 🇫🇷

Making the Pietra Macaron at home is a rewarding project, combining precise technique with rich, artisanal flavours. From caramelising hazelnuts to piping glossy shells, every step brings you closer to a dessert worthy of a Parisian boutique.

Whether you’re a seasoned macaron maker or taking on a new challenge, this recipe showcases the charm of Pierre Hermé’s hazelnut–praline pairing in the most irresistible way. Enjoy crafting this nutty masterpiece! 💛🌰