Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste
About this recipe
I told you so many times that I was Pierre Hermé's fan number one. In case you didn't remember, let me tell you : I am Pierre Hermé's fan number one !

With this recipe, the master offers a splendid recipe, with apricot and peaches, spiced with saffron. A really interesting taste that is so unique, refreshing and delicate !

There is only one Pastry Chef who could have imagined such a great combination of taste, and that's Hermé of course !

Source of the recipe
A recipe by a French Pastry star, Pierre Hermé, found in his book "Le Larousse des desserts".
To purchase online, see HERE

To purchase the book online:


The recipe is on page 446

Modifications to the original recipe

Here's the recipe video:
https://www.youtube.com/watch?v=zv1Jw0adask
The shells
1. Bake the macarons shells
2. The French method is my favorite method
Matfer Bourgeat Pastry Bags
Disposable Pastry Bags
Plain Pastry Tips Set, Stainless Steel
Piping Tips
Perforated Baking Pan
Silicone Baking Mat
The Filling
3. For the filling, follow the instructions of the video
How to preserve macarons
Pyrex Glass Bakeware
Glass Baking Dish with Lid
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