Pierre Hermé’s macarons are often considered the gold standard of this delicate French pastry. Known for their smooth shells, chewy centers, and creative fillings, his versions balance sweet, tart, and floral notes with near perfection. These aren’t the simple almond cookies of the past—they’re structured, refined, and layered with character. This recipe is inspired by his style and makes about 24 filled macarons (48 shells).
Ingredients
For the macaron shells:
-
110g almond flour (very finely ground)
-
110g powdered sugar
-
100g egg whites (aged for 1 day in the fridge, then brought to room temperature)
-
100g granulated sugar
-
30ml water
-
Food coloring (gel, optional)
For a ganache filling (dark chocolate version):
-
100g dark chocolate (about 70%), chopped
-
80ml heavy cream
-
15g unsalted butter
Preparing the Shells
Sift together the almond flour and powdered sugar into a large bowl. If needed, pulse briefly in a food processor to get a finer texture, then sift again. Set aside.
In a stand mixer, begin beating the egg whites at medium speed until they start to foam. While they’re whipping, bring the granulated sugar and water to a boil in a small saucepan. Heat until it reaches 118°C (245°F), then slowly drizzle into the egg whites while beating at high speed. Continue beating until the meringue is glossy and stiff, but not dry. If using color, add it here.
Fold the meringue into the almond flour mixture in three additions. Use a spatula and turn gently—this is the macaronage step. The batter should fall off the spatula in thick ribbons and smooth itself out in 10–15 seconds.
Pipe 3.5 cm rounds onto a baking sheet lined with parchment or a silicone mat. Tap the tray firmly on the counter to remove air bubbles. Let the trays sit at room temperature for 30–60 minutes, until the surface of the shells is no longer tacky to the touch.
Baking the Shells
Preheat the oven to 150°C (300°F). Bake the macarons for 13–15 minutes. The tops should be firm and the “feet” (ridges at the base) should form clearly. Let cool completely before removing from the sheet.
Making the Ganache
Heat the cream just to a boil. Pour it over the chopped chocolate and let it sit for 1 minute. Stir gently until smooth. Add the butter and stir until glossy. Chill the ganache until it thickens enough to pipe, about 20–30 minutes.
Assembling the Macarons
Match shells in pairs of equal size. Pipe a dollop of ganache onto one shell, then sandwich it gently with its partner. Do not press too hard.
For best results, place the filled macarons in an airtight container and refrigerate for 24 hours to allow the flavors and textures to mature. Bring to room temperature before serving.
Serving
Pierre Hermé’s macarons aren’t just about taste—they’re about texture, restraint, and harmony. Serve them on their own or as part of an afternoon tea or light dessert. Flavors like passion fruit with milk chocolate, rose with lychee and raspberry, or vanilla bean can also be used by swapping out the filling.
These macarons are small, polished, and memorable—just like the city they come from.
