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Cuisine d'Aubéry
The food blog of FX
Dessert Macaron

https://www.cuisinedaubery.com/recipe/peach-apricot-macarons/

Pierre Hermé’s Peach Apricot Macarons

A recipe by Pierre Hermé Thursday September 17, 2020
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 4.9
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Delicate macarons, by the French Pastry Chef Pierre Hermé, with Peach and Apricot, spiced with Saffron, a unique and delicious taste

FX (François-xavier)

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 !

Pierre Hermé’s Peach Apricot 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 !

Pierre Hermé’s Peach Apricot Macarons

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

Pierre Hermé’s Peach Apricot 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

Pierre Hermé’s Peach Apricot Macarons
Pierre Hermé’s Peach Apricot Macarons
Pierre Hermé’s Peach Apricot Macarons


The recipe is on page 446

Pierre Hermé’s Peach Apricot Macarons

Modifications to the original recipe

Pierre Hermé’s Peach Apricot Macarons

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Macaron, 
Apricot White chocolate Cream Lemon juice Peaches Saffron
 4.9
Ingredients
  • 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...
    Matfer Bourgeat Pastry Bags
    Disposable Pastry Bags
    Plain Pastry Tips Set, Stainless Steel
    Piping Tips
    Perforated Baking Pan
    Silicone Baking Mat
    Pyrex Glass Bakeware
    Glass Baking Dish with Lid
    Steps

    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 BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless SteelPiping TipsPerforated Baking PanSilicone 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


    Hints

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Apricot White chocolate Cream Lemon juice Peaches Saffron
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
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    Your photos

     

    All recipes for Macarons Shells

    Macaron Shells, French Method

    Recipes by chef Pierre Hermé

    Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

    Pierre Hermé’s Fig, Raspberries and Port Tart

    Pierre Hermé’s Peach Apricot Macarons

    Pierre Hermé’s Pistachio Ice Cream

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    Pierre Hermé’s Pistachio Crème Brûlée

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    Pierre Hermé’s Orange and Grand Marnier Crepes

    Pierre Hermé’s French Buttercream


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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    An extraordinary experience that you can watch on French broadcast M6



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