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Pierre Hermé’s Peach Apricot Saffron Macarons

2020-09-17

   La version Française se trouve ICI
Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste 

Don't forget to share your photos once you tried this recipe! HERE 








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 !

Peach Apricot Saffron Macarons


 

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 !

Peach Apricot Saffron Macarons


 

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

Peach Apricot Saffron Macarons


 

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

Peach Apricot Saffron Macarons


 

Peach Apricot Saffron Macarons


 

Peach Apricot Saffron Macarons


 
Peach Apricot Saffron Macarons

The recipe is on page 446

 

Ingredients

Peach Apricot Saffron Macarons

For 24 Macarons, 2" (or 5 cm) in diameter

 

 Shells

Macarons Shells

some Food Coloring. Orange color

 The Filling

1 Cup Peaches (200 grams)

1 Tablespoon Lemon Juice (15 grams)

1 Tablespoon Cream (15 grams)

0.01 oz Saffron (0.3 gram)

½lbs White Chocolate (225 grams)

½ Cup Apricots (100 grams)

 Decoration

some White Chocolate

some Food Coloring

 

For 12 Macarons, 2" (or 5 cm) in diameter

 

 Shells

Macarons Shells

some Food Coloring. Orange color

 The Filling

½ Cup Peaches (100 grams)

1 teaspoon Lemon Juice (7.5 grams)

1 teaspoon Cream (7.5 grams)

0 oz Saffron (0.1 gram)

¼ lbs White Chocolate (112.5 grams)

¼ Cup Apricots (50 grams)

 Decoration

some White Chocolate

some Food Coloring

 

For 30 Macarons, 2" (or 5 cm) in diameter

 

 Shells

Macarons Shells

some Food Coloring. Orange color

 The Filling

1 ¼ Cup Peaches (250 grams)

1 Tablespoon Lemon Juice (18.7 grams)

1 Tablespoon Cream (18.7 grams)

0.01 oz Saffron (0.3 gram)

10 oz White Chocolate (281.2 grams)

⅔ Cup Apricots (125 grams)

 Decoration

some White Chocolate

some Food Coloring

 

For 48 Macarons, 2" (or 5 cm) in diameter

 

 Shells

Macarons Shells

some Food Coloring. Orange color

 The Filling

2 Cups Peaches (400 grams)

2 Tablespoons Lemon Juice (30 grams)

2 Tablespoons Cream (30 grams)

0.02 oz Saffron (0.6 gram)

1 lbs White Chocolate (450 grams)

1 Cup Apricots (200 grams)

 Decoration

some White Chocolate

some Food Coloring

 

You will need...

Steps

Here's the video for the instructions:

https://www.youtube.com/watch?v=qprn9LqejkQ


 

The shells

1. Bake the macarons shells

2. The French method is my favorite method

The Filling

3. For the filling, follow the instructions of the video

The result and the pix






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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



Macarons Shells

some Food Coloring

1 Cup Peaches (200 g)

1 Tablespoon Lemon Juice (15 g)

1 Tablespoon Cream (15 g)

0.01 oz Saffron (0.3 g)

½lbs White Chocolate (225 g)

½ Cup Apricots (100 g)

some White Chocolate

some Food Coloring