Pierre Hermà© Reveals His Best Chocolate Macaron Recipe
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Loading... - David Green
- 16 Mar 2022
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Named the World’s Best Pastry Chef 2016 by the World’s Best 50 Restaurants Academy, Pierre Hermé is one of the most famous pastry chefs in France. In this video (in French), he shares with us one of his favorite chocolate macaron recipes: le Macaron Infiniment Chocolat (the Infinitely Chocolate Macaron). This recipe is from his pastry book Chocolate (2016). To quote Pierre Hermé this recipe “est complexe mais pas compliquée” (complex but not complicated). You’ll need to follow religiously his instructions to make the most delicious chocolate macarons.
Pierre Hermé’s Tips for Making The Best Macarons
Follow the recipe by the book
In order to make the perfect macarons every time, Pierre Hermé recommends following the recipe by the book (“à la lettre” in French) without changing anything. Make sure to weigh all your ingredients using a kitchen scale, and always use fresh and high-quality ingredients.
Sift your ingredients
Don’t forget to sift the powdered sugar and almond powder! This is to avoid grains in the preparation and to obtain a fine and homogeneous powder.
“Age” the egg whites
The macaron shell is made with meringue made from properly beaten egg whites. To get a more stable meringue, Pierre Hermé recommends “aging” the egg whites in the refrigerator prior to starting the recipe. This process will help prevent over whipping while creating a strong meringue with stiff peaks. To make aged egg whites (“blancs d’œufs liquéfiés”), four to five days in advance, place the fresh egg whites in a bowl, cover tightly with plastic wrap, pierce a few holes in the film and refrigerate.
Do an Italian meringue
Italian meringue is made by cooking a sugar syrup and then adding it to the egg whites while whipping them continuously. Making the meringue using the Italian method creates a very stiff and stable meringue. The result is more reliable when making the macarons using this method.
Wait 24h before eating the macarons
It’s probably the hardest part of the recipe! But it’s very important to store the macarons in the fridge for at least 24 hours. This process is called “maturing” as it will allow the filling to soften and flavor the shells.
So, now you know every Pierre Hermé’s best secrets to make the most delicious macarons, here is Pierre Hermé’s Infinitely Chocolate Macaron recipe!
Infinitely Chocolate Macaron Recipe by Pierre Hermé
Pierre Hermé's favorite chocolate macaron recipe.
PREP TIME; 45 mins
COOK TIME: 13 mins
RESTING TIME: 1 d
TOTAL TIME: 1 d 58 mins
SERVINGS: 72 macarons
EQUIPMENT
1 Kitchen scale
1 Stand mixer
1 Sifter
1 Food thermometer (that can go up to 120°C/248°F)
Piping bags & round tip (around 1.2 cm in diameter)
Parchment paper
Cookie sheet
INGREDIENTS
Infinitely Chocolate Ganache
· 500 g heavy whipping cream
· 500 g dark chocolate (Pure origin brazil, Plantation Paineiras 64% cocoa or Manjari, Valrhona)
· 145 g unsalted butter
Macaron Shells
Part 1
· 120 g cocoa paste or 100% cocoa dark chocolate
· 300 g almond powder
· 300 g powdered sugar
· 110 g aged egg whites (around 4 small eggs)
· A few drops of liquid carmine red food coloring
Part 2
· 300 g sugar
· 75 g mineral water
· 110 g aged egg whites (around 4 small eggs)
Finishing
· Cocoa powder (Valrhona)
INSTRUCTIONS
Infinitely Chocolate Ganache
Cut the butter into pieces.
Chop the chocolate and place it in a bowl.
Bring the cream to a boil in a saucepan. Pour it, one-third at a time, over the chopped chocolate, stirring from the center out in small, then progressively larger circles.
When the temperature of the chocolate mixture cools to 50°C/122°F, gradually incorporate the butter. Whisk until the ganache is smooth. Read More…
