Home
Recipes
The Blog
Pierre Hermé’s Peach Apricot Saffron Macarons
2020-09-17
- This Recipe
- Chef: Pierre Hermé
- Cuisine: French Cuisine
- Course: Dessert, Macaron
- Difficulty: Intermediate
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday September 17, 2020
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Apricot, White chocolate, Cream, Lemon juice, Peaches, Saffron,
- Print This Recipe
-
Print
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 recipeI 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 recipeA recipe by a French Pastry star, Pierre Hermé, found in his book "Le Larousse des desserts".To purchase online, see HERE |
 |
 |
 |
 | The recipe is on page 446 |
Ingredients
 | For 24 Macarons, 2" (or 5 cm) in diameterShells Macarons Shellssome Food Coloring. Orange colorThe 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 Chocolatesome Food Coloring |
For 12 Macarons, 2" (or 5 cm) in diameterShells Macarons Shellssome Food Coloring. Orange colorThe 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 Chocolatesome Food Coloring |
For 30 Macarons, 2" (or 5 cm) in diameterShells Macarons Shellssome Food Coloring. Orange colorThe 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 Chocolatesome Food Coloring |
For 48 Macarons, 2" (or 5 cm) in diameterShells Macarons Shellssome Food Coloring. Orange colorThe 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 Chocolatesome 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
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
|
|
|
Share Your Photos
Cooking with the same Chef ?
All recipes of Pierre Hermé |
Cooking with the same ingredients ?
What else to cook with Apricot |
What else to cook with White chocolate |
    |
What else to cook with Cream |
What else to cook with Saffron |
Recipes...
The Easy 10 Minute Classic Tiramisu Recipe
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Christophe Felder’s Strawberry Tiramisu
Thomas Keller’s Dog Treats
Pierre Hermé’s Vanilla Crème Brûlée
Thomas Keller’s Financiers (French Almond Cookies)
Julia Child’s French Escargots
Philippe Conticini’s Rhubarb Tart
Rabbit Stew, a French delicacy
The Canelé Recipe («Canelé de Bordeaux»)
Alice Waters’ Buttermilk Waffles
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Jamie Oliver’s Indian Butter Chicken
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
French Fish Bouillabaisse (Stew)
Pierre Hermé’s Orange and Grand Marnier Crepes
Jacquy Pfeiffer’s Christmas Sablés Cookies
Jacquy Pfeiffer’s French Gingerbread
Cyril Hitz’s French Fougasse Bread
Stéphane Tréand’s Olive Oil Ice Cream
The Coca-Cola Ice Cream (only for my sister)
Other Blogs...
White on rice couple
Onward 2021: Plentiful Citrus And Missing Sierra
MJ's Kitchen
A Spicy Chicken Vegetable Soup
The Barbecue Bible
How Honey Can Help You Be A Better Barbecuer
David Lebovitz
Bostock
Peanut Butter Chocolate Brownie Bars
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
Comments for This Recipe