A PASTRY LESSON: STEP-BY-STEP RECIPE FOR MACARON OURÉA BY PIERRE HERMÉ AND ERIC KAYSER

One of the greatest masters of French pastry honors us with a pastry lesson.

Pierre Hermé has joined Éric Kayser in his kitchen, taking the time to explain every step of macaron-making. Here, he plays with the perfect balance between hazelnut and yuzu.

So, follow the guide, and step by step, learn how to make your own macarons at home.

Macaron shells

Mix the almond flour, powdered sugar, and natural food coloring in a bowl.

Meanwhile, cook the sugar with water in a saucepan.

Pour the egg whites into the mixer bowl and start whisking when the sugar-water mixture reaches 115°C.

Once your sugar-water mixture reaches 118°C, pour it into the bowl with the egg whites.

Let the whipped egg whites and sugar syrup cool until they reach below 60°C.

Add the raw egg whites to the almond-sugar mixture.

Gently fold in the meringue by mixing from the center and lifting up the edges while turning the bowl.

Then, macaronner the mixture, which means folding and smoothing the batter until it becomes shiny and slightly flows.

Line a baking sheet with parchment paper and pipe uniform macaron shells using a piping bag.

Tap the baking sheet against the table to spread the batter evenly and prevent it from forming peaks.

Decorate the shells with slivered hazelnuts.

Let the macarons dry for 45 minutes to 1 hour before baking.

Bake the macarons for 14 minutes at 170°C.

Yuzu ganache

Mix the sugar and natural gelling agent.

Add the whole eggs and yuzu juice.

Whisk the mixture.

Then, add the yuzu confit.

Place the bowl over a bain-marie in a saucepan on your stove.

Heat until the mixture reaches approximately 85°C.

Meanwhile, lightly melt the cocoa butter and white chocolate.

Gradually pour the 85°C mixture over the chocolate-cocoa mixture in two or three additions, whisking until smooth.

Ensure the mixture is perfectly combined by blending it with an immersion blender deep in the bowl.

Transfer the mixture into a shallow dish and cover it with plastic wrap, ensuring the wrap touches the cream to prevent it from forming a crust.

Let the cream cool for two to three hours. (It can be stored in the refrigerator for two to three days.)

Hazelnut praline

Roast the hazelnuts and remove their skins.

Cook the water, sugar, and vanilla bean in a saucepan. Stir and heat the mixture to 120°C.

Add the warm hazelnuts to the caramelized sugar mixture until fully coated.

Pour the praline onto a baking sheet and let it cool.

Blend it coarsely to maintain a slightly grainy texture for the macarons.

Pipe yuzu cream onto half of the macaron shells and add a little hazelnut praline.

Close each macaron with a matching unfilled shell.

Refrigerate the macarons for 24 hours, allowing the cream to soften the inside while keeping the outside crisp.

You can store them in an airtight container in the freezer for two to three months. Simply place them in the refrigerator the day before serving to let the cream infuse into the macaron shells.

A huge thank you to Pierre Hermé for this incredible moment of teaching and sharing the secrets of his specialty.

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