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Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

My Best: Pierre Hermé

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

  • About

This cake is a subtle blend of rose petal cream, soft and smooth, with lychees, whose flavor enhances the rose and raspberry tastes with its contrasting acidity and power—all within a soft yet crunchy macaron envelope.

Ingredients

Pink Macaron

  • oz (250 g) confectioners’ sugar
  • oz (250

Method

Pink Macaron

  1. Sift* the confectioners sugar with the ground almonds. Mix the coloring with 3 egg whites. Pour this onto the sugar/almond mixture and mix. Boil water and sugar to 245°F (118°C). When the syrup reaches 230°F (110°C), begin to beat the other three egg whites to form soft peaks. Po