You can buy organic edible rose petals on-

line (see Resources, page 257) if your local garden store doesn’t carry them,
or you can use your own roses if you garden without pesticides. Do not use
petals sold in craft stores, which are not of culinary quality. Pluck the petals
and spread them on a towel to dry for about 10 days. While it has a pro-
nounced herbal flavor, this shell is more versatile than you might imagine.
It pairs well with most ganaches, frozen fillings, and fruit fillings.

1 packed tablespoon (1 gram) dried organically

grown rose petals, finely chopped
5 drops liquid pink food coloring
Rose
Prepare your favorite base recipe (page 34).
Fold in the rose petals and food coloring at the macaronnage stage.

IMAGE ON LEFT: Rose Shells with Rose-Raspberry Ganache

 91 
sweet shells
 These purple shells pair well with Vanilla
Buttercream (page 131). You can also accentuate the flowery effect with
Rose-Raspberry Ganache (page 110), and top half of the shells with can-
died violet petals before baking. You can find those in specialty baking
stores and most gourmet grocery stores.

Violet 3 tablespoons (60 grams) violet flavor compound

4 drops liquid purple food coloring

Prepare your favorite base recipe (page 34).

Fold in the violet compound and food coloring at the macaronnage stage.

IMAGE ON RIGHT: Violet Shells with Cassis-White Chocolate Ganache

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les petits macarons
 Savory Shells
PARSLEY
* SAFFRON
*
PINK PEPPERCORN
* V ariation: B lack P epper

* ANCHO CHILE
WASABI
* SESAME
*
Macarons are no longer sweet-only treats, and with
a little imagination, they can be paired with fillings that contain meat, vegeta-
bles, or cheese. But these savory shells work with sweet fillings, too, allowing
for some truly creative combinations. Dare to experiment: try a buttercream
filling in a saffron shell, an ice milk in an ancho chile shell, or a luxurious
ganache to temper the heat of a wasabi shell.
Follow a base recipe with the proper modifications (see below), and add your
favorite flavor from the ones listed here. The proportions are enough to fla-
vor one full batch of your favorite base method, to make 80 small one-inch
shells, or 40 sandwiched macarons.


SAVORY SHELL VARIATION

SAVORY SHELLS WORK BEST WITH SMALL (1-INCH) MACARONS,

because the slight decrease in the sugar modifies the stability of the meringue (smaller
macarons are easier to bake). Follow your favorite base recipe (pages 000 to 000),
decreasing the granulated sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and increas-
ing the fine sea salt to 1⁄4 teaspoon (1 gram).

 95 
savory shells
The ideal ingredient to make these parsley
macarons is a parsley powder sold by Atlantic Spice (see Resources, page
257). Dried parsley will work as well if you first grind it to a powder in a
spice grinder. Use these shells with Foie Gras with Black Currant Gastrique
(page 231).

1 tablespoon (6 grams) ground dried parsley

Parsley
Sift the ground parsley with the almond flour and confectioners’ sugar, then
proceed with your favorite base recipe (page 34), decreasing the granulated
sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and increasing the fine sea
salt to1⁄4 teaspoon (1 gram).-Rosemary

IMAGE ON LEFT: Parsley and Pink Peppercorn Shells with Chèvre Rosemary

 97 
savory shells
 These shells are beautifully adorned with
bright yellow speckles, thanks to the saffron. Use them with Tomato Con-
fit (page 226) or Blood Orange Caramel (page 165).

Saffron ½ teaspoon (.5 gram) saffron threads

Gently stir the saffron into the sifted almond flour and confectioners’ sugar,
then proceed with your favorite base recipe (page 34), decreasing the gran-
ulated sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and increasing the
fine sea salt to 1⁄4 teaspoon (1 gram).

IMAGE ON RIGHT: Saffron Shells with Strawberry-Guava Pâte de Fruit

 98 
les petits macarons
Try these paired with Chèvre-Rosemary
(page 222) for a savory twist, or White-Chocolate-Grapefruit Ganache
(page 116), for example.

1 tablespoon (6 grams) whole pink peppercorns

4 drops liquid light pink food coloring Pink
With a rolling pin, crush the peppercorns.
Peppercorn
Prepare your favorite base recipe (page 34), decreasing the
granulated sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and
increasing the fine sea salt to 1⁄4 teaspoon (1 gram).
Fold in 2 teaspoons (4 grams) crushed peppercorns and the food coloring
at the macaronnage stage.
After piping the macarons, evenly sprinkle the remaining 1 teaspoon (2
grams) crushed peppercorns on top of half the shells. Bake as directed.

IMAGE ON LEFT: Black Pepper Shells with Lemon-Star Anise Ganache

Variation: Black Pepper

Substitute 1⁄2 teaspoon coarsely ground black pepper and omit the food col-
oring. Fold all the pepper at the macaronnage stage. Pair them with Foie
Gras with Black Currant Gastrique (page 231), Persimmon Ice Milk (page
181), Strawberry–Guava Pâte de Fruit (page 200) or White Peach Jam (page
192).

 101 
savory shells
 Use this shell with the Chicken Mole filling
(page 229) or Crunchy Cacao Nib Ganache (page 107).

Ancho ½ teaspoon (.5 gram) ground ancho chile

Chile Sift the ancho chile with the almond flour and confectioners’ sugar, then pro-
ceed with your favorite base recipe (page 34), decreasing the granulated
sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and increasing the fine sea
salt to 1⁄4 teaspoon (1 gram).

We like using these shells with Hummus

(page 220), since they share a sesame flavor. They also are good paired with
Sesame Buttercream (page 139) or Fleur de Sel Caramel (page 160).

1 tablespoon plus 1 teaspoon (12 grams) hulled sesame seeds

Sesame 1 tablespoon plus 1 teaspoon (12 grams) black sesame seeds

Follow your favorite base recipe (page 34), decreasing the granulated sugar
to 1⁄2 cup plus 2 tablespoons (130 grams) and increasing the fine sea salt
to1⁄4 teaspoon (1 gram).
After piping the macarons, evenly sprinkle a few sesame seeds of each
kind on top of each shell. Bake as directed.

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les petits macarons
As you would expect from wasabi, these shells
have a slow-rising spiciness to them that make them particularly fitted for
chocolate fillings (pages 104 to 119), or very fresh ones, such as ice milks
(pages 174 to 183). Fabian Rimann, the pastry chef/owner of Max Choco-
latier in Lucerne, Switerzland, introduced this flavor combination to me one
year at the World Pastry Championship, and I have been unable to it com-
bination out of my head since. You will find wasabi powder in the Asian
product aisle of gourmet food stores or online (see Resources, page 257).

2½ teaspoons (2.5 grams) wasabi powder Wasabi

Sift the wasabi powder with the almond flour and confectioners’ sugar, then
proceed with your favorite base recipe (page 34), decreasing the granulated
sugar to 1⁄2 cup plus 2 tablespoons (130 grams) and increasing the fine sea
salt to 1⁄4 teaspoon (1 gram).

 103 
savory shells
 Ganache Fillings
CRUNCHY CACAO NIB
* CINNAMON CAPPUCCINO WITH

CHOCOLATE-CINNAMON CRUNCH
* ROSE-RASPBERRY
*
CHOCOLATE-MINT
* V ariation: C hocolate- T arragon
*
GREEN TEA AND WHITE CHOCOLATE
* WHITE

CHOCOLATE–GRAPEFRUIT
* LEMON–STAR ANISE

* CHAI
* LAPSANG SOUCHONG WITH WHISKEY
*
Variation: Earl Grey
* CASSIS–WHITE CHOCOLATE
*
CRUNCHY HAZELNUT GIANDUJA

V ariation: P eanut G ianduja

*
Ganache is the unctuous, smooth result of mixing
cream with dark, milk, or even white chocolate. It can be flavored with a wide
variety of ingredients, such as herbs, liqueurs, spices, and fruits. It often
includes softened butter, for additional richness, or a sugar syrup for a more
stable texture. There are many ways to make ganache. The recipes here make
use of a food processor, to create the complete emulsion of the ingredients
and the best possible texture for a macaron filling.

POURING GANACHES INTO A SHALLOW PAN allows them to cool faster. You
can use a casserole dish or a cake pan. When ready to pipe, it will have the texture of
peanut butter.

 PIPING GANACHE

SPOON THE GANACHE INTO A PASTRY BAG AND CUT A 1⁄2-INCH OPEN-
ing at the tip (or use a 1⁄2-inch tip). Pipe a small amount of ganache, about 1⁄2-inch thick,
in a circular shape, on the flat sides of the shells. Don’t let the ganache go all the way to
the edges of the macaron. Top with another shell, twisting it slightly to secure the fill-
ing, and let set in the refrigerator, about 10 minutes.
Ganache will thicken as it cools, so pipe quickly.

 105 
ganache fillings
Cacao nibs are tiny pieces of a roasted cacao
bean. Their chocolate flavor is very pronounced—and unsweetened. Pair
this ganache with Wasabi (page 103), or Ancho Chile (page 102) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
11 ounces (320 grams) semisweet chocolate, chopped
2 tablespoons (36 grams) light corn syrup
1 cup (240 grams) heavy cream
1 tablespoon (14 grams) unsalted butter,
softened and cut into 4 pieces Crunchy
3 tablespoons (27 grams) cacao nibs (Resources, page 257)
Cacao
Pulse the chocolate in a food processor to chop into small pieces. Nib
Bring the corn syrup and cream to a boil in a small saucepan over medium-
high heat. Immediately pour it over the chocolate in the food processor. Wait
1 minute to let the chocolate melt completely, then pulse until the mixture is
completely smooth. Add the butter and pulse until it is completely incorpo-
rated and the ganache is homogeneous and shiny. Stir in the cacao nibs.
Pour the ganache into a shallow pan, and let it cool at room temperature
until it becomes pipeable, about 15 minutes, stirring occasionally. To check,
periodically use a small spoon to scoop out some of the ganache. If it holds a
ball-like shape, it is ready. This ganache can be kept covered and refriger-
ated for up to 2 weeks.
IMAGE ON LEFT: Cinnamon Shells with Crunchy Cacao Nib Ganache

 107 
ganache fillings
 Rather than using cocoa powder, I like to
sprinkle cinnamon on top of my cappuccino. It gives it a hint of sweetness
that makes the drink feel more like a treat. Pair this ganache with Espresso
(page 76), Cinnamon (page 84), or Cocoa (page 75) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
2 tablespoons (36 grams) light corn syrup
1 cup (240 grams) heavy cream
Cinnamon 4 cinnamon sticks
Cappuccino ½ teaspoon (1 gram) espresso powder
5½ ounces (160 grams) semisweet chocolate, chopped
with Chocolate-Cinnamon Crunch
5½ ounces (160 grams) milk chocolate, chopped
Chocolate-Cinnamon Crunch (recipe follows), optional

Bring the corn syrup, cream, cinnamon sticks, and espresso powder to a boil
in a small saucepan over medium-high heat. Remove from the heat and let
the cinnamon infuse for 1 hour.
Pulse the chocolate in a food processor to chop into small pieces.
Remove the cinnamon sticks from the cream, bring the mixture back to a
boil over medium-high heat, and immediately pour it over the chocolate in
the food processor. Wait 1 minute to let the chocolate melt completely, then
pulse until the mixture is completely smooth, homogeneous, and shiny.
Pour the ganache into a shallow pan and stir in the chocolate-cinnamon

 108 
les petits macarons
crunch if using. Let it cool at room temperature until it becomes pipeable, about 15 min-
utes, stirring occasionally. To check, periodically use a small spoon to scoop out some of
the ganache. If it holds a ball-like shape, it is ready. This ganache can be kept covered and
refrigerated for up to 2 weeks.

Chocolate-Cinnamon Crunch
½ cup (100 grams) granulated sugar
3 ounces (90 grams) semisweet chocolate, chopped
½ teaspoon (1.5 gram) ground cinnamon

Line a baking sheet with parchment paper.

Cook the sugar in a small saucepan over medium-high heat until it turns a clear amber
color, the edges begin to foam, and you can smell the caramel, about 5 minutes. Stir only if
the sugar does not melt evenly. Remove from the heat and quickly whisk in the chocolate
and cinnamon.
Pour the caramel onto the baking sheet in a thin layer and let it cool completely until it
is hard and cool, about 20 minutes. Break it into large pieces and add them to the bowl of
a food processor. Process until the caramel is broken into even-sized crunchy bits, about
8 pulses. The crunch can be stored in an airtight container at room temperature for up to
1 month.

 109 
ganache fillings
 Rose and raspberry are a perfect summer com-
bination, when both might even abound in your garden. I don’t grow rasp-
berries, but some of my neighbors do and are always happy to share their
bounty, especially if they get to enjoy some of the macarons afterward.
Pair this filling with Rose (page 91) or Strawberry (page 82) shells. You can
purchase raspberry purée and rose compound—a thicker flavoring agent—
online (see Resources, page 257). You can also use frozen raspberries: let
them thaw, then puree them and strain them through a fine-mesh strainer
so that the purée is completely smooth. The strength of a compound can
vary from one manufacturer to the next, so taste your ganache and add
more compound (about 1⁄2 teaspoon [3.5 grams] at a time) if you want a
more pronounced flavor.

Makes 1 pint, enough for

40 small sandwiched macarons
Rose- 11 ounces (320 grams) white chocolate, chopped

Raspberry 2 tablespoons (36 grams) light corn syrup

¾ cup (180 grams) sour cream
¼ cup (60 grams) raspberry purée
1 tablespoon (14 grams) unsalted butter, very soft
1 teaspoon (7 grams) rose compound
1 tablespoon (13 grams) framboise (raspberry eau de vie)

Put the chocolate in the bowl of a food processor and pulse several

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les petits macarons
times until it is chopped into small pieces. Leave the chocolate in the processor.
Bring the corn syrup, cream, and raspberry purée to a boil in a small saucepan over
medium-high heat. Immediately pour it over the chocolate in the food processor. Wait 1
minute to let the chocolate melt completely, then pulse until the mixture is completely
smooth. With the food processor running, add the butter, then the rose compound, then
the framboise, and pulse until everything is completely incorporated and the ganache is
homogeneous and shiny.
Pour the ganache into a shallow pan, and let it cool at room temperature until it
becomes pipeable, about 15 minutes, stirring occasionally. To check, periodically use a
small spoon to scoop out some of the ganache. If it holds a ball-like shape, it is ready. This
ganache can be kept covered and refrigerated for up to 2 weeks.

 111 
ganache fillings
I prefer using mint leaves in a ganache rather
than extract; it gives it a more natural, fresh flavor. Pair it with Mint (page
80), Cocoa (page 75), or Lemon (page 78) shells. Around the holidays, I like
to then roll the filled macarons in peppermint that I crush with a rolling pin
(place in a bag first to avoid making a mess).

Makes 1 pint, enough for

40 small sandwiched macarons Chocolate-
1 cup (240 grams) heavy cream Mint
2 tablespoons (36 grams) light corn syrup
1 loosely packed cup (10 grams) fresh mint leaves
(from about 1 bunch)
5½ ounces (160 grams) semisweet chocolate, chopped
5½ ounces (160 grams) milk chocolate, chopped
1 tablespoon (14 grams) unsalted butter,
softened and cut into 4 pieces

Bring the cream, corn syrup, and mint to a boil in a small saucepan over
medium-high heat. Remove from the heat and let the mint infuse for 1 hour.
Pour the mixture into a blender (or use an immersion blender directly in the
pan) and blend until it is smooth, 1 minute.
Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor.
(continued)

IMAGE ON LEFT: Mint Shells with Chocolate-Mint Ganache and crushed

peppermint
 113 
ganache fillings
 Bring the cream mixture back to a boil over medium-high heat, and immediately pour it
over the chocolate in the food processor. Wait 1 minute to let the chocolate melt com-
pletely, then pulse until the mixture is completely smooth. Add the butter and pulse until
it is incorporated and the ganache is homogeneous and shiny.
Pour the ganache into a shallow pan, and let it cool at room temperature until it
becomes pipeable, about 15 minutes, stirring occasionally. To check, periodically use a
small spoon to scoop out some of the ganache. If it holds a ball-like shape, it is ready. This
ganache can be kept covered and refrigerated for up to 1 week.

Variation: Chocolate-Tarragon
This ganache does not keep because its flavor changes over time; immediately use it to fill
macarons, and eat them within 1 day.
Replace the mint with 3 packed tablespoons (11 grams) tarragon leaves, increase the
light corn syrup to 3 tablespoons, and replace the milk chocolate with bittersweet choco-
late.

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les petits macarons
Matcha is green tea powder, which you can
find in tea stores and online (see Resources, page 257). The deep green
color is particularly pretty with Cocoa (page 75) or Almond (page 40) shells,
and complementary to Green Tea Shells (page 86).

Makes 1 pint, enough for 40

small sandwiched macarons Green
12 ounces (343 grams) white chocolate, chopped Tea and
½ teaspoon (1 gram) matcha powder
2 tablespoons (8 grams) loose green tea, or 4 tea bags
White
1 cup (240 grams) heavy cream Chocolate
Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor
and sprinkle the matcha powder over it.
Bring the tea and cream to a boil in a small saucepan over medium-high
heat. Let it steep for 5 minutes, then press the tea to extract as much flavor
as possible and strain it out from the cream. Bring the mixture back to a boil
over medium-high heat. Immediately pour it over the chocolate in the food
processor. Wait 1 minute to let the chocolate melt completely, then pulse
until the mixture is completely smooth.
Pour the ganache into a shallow pan, and let it cool at room temperature
until it becomes pipeable, about 30 minutes, stirring occasionally. To check,
periodically use a small spoon to scoop out some of the ganache. If it holds a
ball-like shape, it is ready. This ganache can be kept covered and refriger-
ated for up to 2 weeks.

 115 
ganache fillings
 This filling started out as a tart I created for
one of my classes at the Institute of Culinary Education in New York. It
makes for a stunning macaron when paired with Pink Peppercorn Shells
(page 000). White chocolate can be overly sweet, so I like to combine it with
ingredients that will cut through that sweetness and make for a well-bal-
anced dessert. It also takes longer to set than darker chocolates.

Makes 1 pint, enough for

White 40 small sandwiched macarons
Chocolate– 14 ounces (400 grams) white chocolate, chopped
1 cup (240 grams) heavy cream
Grapefruit 1½ packed teaspoons (6 grams) finely grated grapefruit zest
(from 1 small grapefruit)
4 pink peppercorns
1 tablespoon (14 grams) unsalted butter, softened and cut
into 4 pieces
¼ cup (60 grams) freshly squeezed and strained grapefruit
juice (from 1 small grapefruit)
½ teaspoon (1.5 grams) vanilla extract

Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor.
Bring the cream, grapefruit zest, and peppercorns to a boil in a small
saucepan over medium-high heat. Remove from the heat and let the mixture
infuse for 10 minutes. Strain out the zest and peppercorns, then bring the

 116 
les petits macarons
mixture back to a boil over medium-high heat. Immediately pour it over the chocolate in
the food processor. Wait 1 minute to let the chocolate melt completely, then pulse until
the mixture is completely smooth. Add the butter and pulse until it is completely incor-
porated and the ganache is homogeneous and shiny, then, with the food processor run-
ning, add in the grapefruit juice and the vanilla extract.
Pour the ganache into a shallow pan, and let it cool at room temperature until it
becomes pipeable, about 30 minutes, stirring occasionally. To check, periodically use a
small spoon to scoop out some of the ganache. If it holds a ball-like shape, it is ready. This
ganache can be kept covered and refrigerated for up to 1 week.

 117 
ganache fillings
 Anne often adds a star anise and a slice of
lemon to a cup of black tea—the spicy and tart combination is heavenly.
You can further accentuate the licorice taste of star anise by pairing this
filling with Licorice Shells (page 79). Lemon Shells (page 78) are another
option.

Makes 1 pint, enough for

40 small sandwiched macarons
11 ounces (320 grams) semisweet chocolate, chopped
1 cup (240 grams) heavy cream
Lemon– 2 tablespoons (36 grams) light corn syrup
1 packed tablespoon (12 grams) finely grated lemon zest
Star (from 3 lemons)

Anise 3 whole star anise

1 tablespoon (14 grams) unsalted butter, softened
and cut into 4 pieces
¼ cup plus 1 tablespoon (60 grams) freshly squeezed and
strained lemon juice (from 2 lemons)

Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor.
Bring the cream, corn syrup, lemon zest, and star anise to a boil in a small
saucepan over medium-high heat. Remove from the heat and let the mixture
infuse for 10 minutes. Strain out the lemon zest and star anise, then bring the
mixture back to a boil over medium-high heat. Immediately pour it over the

 118 
les petits macarons
chocolate in the food processor. Wait 1 minute to let the chocolate melt
completely, then pulse until the mixture is completely smooth. Add the but-
ter and pulse until it is completely incorporated and the ganache is homoge-
neous and shiny, then, with the food processor running, add in the lemon
juice.
Pour the ganache into a shallow pan, and let it cool at room temperature
until it becomes pipeable, about 15 minutes, stirring occasionally. To check,
periodically use a small spoon to scoop out some of the ganache. If it holds a
ball-like shape, it is ready. This ganache can be kept covered and refriger-
ated for up to 1 week.

Chai is a blend of black tea, cardamom, and

cinnamon from India. Different regions of the country also add black pep-
per, ginger, and cloves, as I found out when traveling throughout India and
drinking chai anywhere I could find it. Most coffee shops on our side of the
world offer chai lattes these days, which are often too sweet and a far cry
Chai
from the original beverage. While this filling is sweet, too, the spices are its
focus. Use it to fill Cardamom (page 84) or Cinnamon (page 84) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
(continued)

 119 
ganache fillings
 5½ ounces (160 grams) semisweet chocolate, chopped
5½ ounces (160 grams) milk chocolate, chopped
1 cup (240 grams) heavy cream
¼ cup (57 grams) milk
8 black peppercorns
6 cardamom pods
4 whole cloves
3 cinnamon sticks
2 tablespoons (8 grams) loose black tea, or 4 tea bags
2 tablespoons (36 grams) light corn syrup
1 tablespoon (14 grams) unsalted butter, softened and cut into 4 pieces

Pulse the chocolate in a food processor several times until it is chopped into small pieces.
Bring the cream, milk, peppercorns, cardamom, cloves, and cinnamon to a slow boil in a
small saucepan over low heat. Remove from the heat, stir in the tea, and let the mixture
infuse for 5 minutes.
Press the spices and tea to extract as much flavor as possible, then strain them out from the
cream mixture. Add in the corn syrup and bring the mixture back to a boil over medium-high
heat. Immediately pour it over the chocolate in the food processor. Wait 1 minute to let the
chocolate melt completely, then pulse until the mixture is completely smooth. Add the but-
ter and pulse until it is completely incorporated and the ganache is homogeneous and shiny.
Pour the ganache into a shallow pan, and let it cool at room temperature until it
becomes pipeable, about 15 minutes, stirring occasionally. To check, periodically use a
small spoon to scoop out some of the ganache. If it holds a ball-like shape, it is ready. This
ganache can be kept covered and refrigerated for up to 2 weeks.

IMAGE ON LEFT: Passion Fruit Shells with Chai Ganache

 121 
ganache fillings
 Lapsang Souchong is a smoked tea from
China, with a very deep and unique flavor that the addition of whiskey
nicely accentuates here. It evokes the wood-paneled walls of a library and
deep, worn leather chairs, and is a great mignardise to serve at the end of
a meal. Because the filling has such personality, I usually only pair it with
Almond Shells (page 40).

Makes 1 pint, enough for

40 small sandwiched macarons
Lapsang 11 ounces (320 grams) bittersweet chocolate pieces
2 tablespoons (8 grams) loose Lapsang Souchong, or 4 tea bags
Souchong 1 cup (240 grams) heavy cream
with 2 tablespoons (36 grams) light corn syrup
1 tablespoon (14 grams) unsalted butter, softened and cut into
Whiskey 4 pieces
1 tablespoon (13 grams) whiskey

Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor.
Bring the tea, cream, and corn syrup to a boil in a small saucepan over
medium-high heat. Let it steep for 5 minutes, then press the tea to extract
as much flavor as possible and strain it out from the cream mixture. Bring
the mixture back to a boil over medium-high heat. Immediately pour it over
the chocolate in the food processor. Wait 1 minute to let the chocolate melt
completely, then pulse until the mixture is completely smooth. Add the

 122 
les petits macarons
butter and pulse until it is completely incorporated and the ganache is homogeneous and
shiny, then, with the food processor running, add in the whiskey.
Pour the ganache into a shallow pan, and let it cool at room temperature until it
becomes pipeable, about 15 minutes, stirring occasionally. To check, periodically use a
small spoon to scoop out some of the ganache. If it holds a ball-like shape, it is ready. This
ganache can be kept covered and refrigerated for up to 2 weeks.

Variation: Earl Grey

Earl Grey is a bergamot-flavored black tea. Its citrus notes make this filling a natural pair-
ing for Orange Shells (page 77). Almond Shells (page 40) also work well.
Replace the tea with 2 tablespoons (8 grams) loose Earl Grey, or 4 tea bags. Replace the
whiskey with 1 teaspoon (3 grams) of orange blossom water.

 123 
ganache fillings
 The bright purple color of this filling is
stunning and allows for really dramatic macarons when you pair it with sim-
ilarly striking shells, such as Blackberry (page 81), Licorice (page 79), or the
pure white of Almond Shells (page 40). You can buy black currant purée
through specialty retailers and online (see Resource List, page 257). You
can also substitute raspberry or blackberry purée made by blending frozen
fruits that have been thawed, or use Blackberry Jelly (page 198). The jelly is
a little sweeter than a purée, so if you use it, don’t add corn syrup here. This
ganache is best made a day ahead since it needs more time to set.

Makes 1 pint, enough for

40 small sandwiched macarons
Cassis– 14 ounces (400 grams) white chocolate, chopped
White ¾ cup (180 grams) heavy cream
Chocolate ½ cup (120 grams) black currant purée (cassis), strained
2 tablespoon (36 grams) light corn syrup
1 tablespoon (14 grams) unsalted butter, softened
1 tablespoon (13 grams) crème de cassis

Put the chocolate in the bowl of a food processor and pulse several times
until it is chopped into small pieces. Leave the chocolate in the processor.
Bring the cream, corn syrup, and black currant purée to a boil in a small
saucepan over medium-high heat. Immediately pour it over the chocolate in
the food processor. Wait 1 minute to let the chocolate melt completely, then

 124 
les petits macarons
pulse until the mixture is completely smooth. Add the butter and pulse until it is com-
pletely incorporated and the ganache is homogeneous and shiny, then, with the food
processor running, add in the crème de cassis.
Pour the ganache into a bowl or container, and let it cool until the bowl is no longer hot
to the touch. Cover and refrigerate it for 12 to 24 hours before filling the macarons. It can
be kept covered and refrigerated for up to 1 week.


MELTING CHOCOLATE

YOU CAN USE A DOUBLE-BOILER, WHICH WILL TAKE ABOUT FIVE

minutes, or a microwave.
TO USE A DOUBLE BOILER: Bring a pan filled halfway with water to a boil over
medium-high heat. Reduce the heat to low, and place the measured and chopped
chocolate in a bowl that can fit over the pan without touching the water. Let the choco-
late melt, stirring it just a few times with a rubber spatula and being careful not to let
water splatter into the bowl and cause the chocolate to seize. It will take about 5 min-
utes, but pay close attention, particularly if melting a small amount of chocolate, so
that it does not burn.
TO USE A MICROWAVE: Place the measured and chopped chocolate in a
microwave-safe container. Heat it in 20-second increments, stirring between each,
until it is melted.

 125 
ganache fillings
 Think of this filling as a homemade Nutella,
the beloved Italian hazelnut and chocolate breakfast spread. Praline paste
is a purée of hazelnuts and caramelized sugar. You can buy it at gourmet
grocery stores, specialty pastry retailers, or online (see Resources, page
257). Pair it with Hazelnut Shells (page 68).

Makes 1 pint, enough for

40 small sandwiched macarons
Crunchy 3 ounces (90 grams) milk chocolate, chopped
Hazelnut 4 ounces (120 grams) semisweet chocolate, chopped

Gianduja 1 cup (240 grams) praline paste

Hazelnut Nougatine (recipe follows)
Pinch fine sea salt

Melt the milk and semisweet chocolates in a double boiler or in the

microwave (see page 125 for specific instructions). Once the chocolate is
melted, stir in the praline paste, hazelnut nougatine, and salt until the
ganache is homogenous.
Pour the ganache into a shallow pan, and let it cool at room temperature
until it becomes pipeable, about 20 minutes, stirring occasionally. To check,
periodically use a small spoon to scoop out some of the ganache. If it holds a
ball-like shape, it is ready. This ganache can be kept covered and refriger-
ated for up to 1 month.

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les petits macarons
Hazelnut Nougatine
1 cup (200 grams) granulated sugar
¾ cup (120 grams) hazelnuts, blanched and toasted (see page 135)

Line a baking sheet with parchment paper.

Cook the sugar in a small saucepan over medium heat until it turns a clear amber color,
the edges begin to foam, and you can smell the caramel, about 5 minutes. Stir only if the
sugar does not melt evenly. Remove from the heat and quickly stir in the hazelnuts. Pour
the caramel into the baking sheet and let it cool completely, until it is hard, about 20
minutes.
Transfer the caramel to the bowl of a food processor, and process until it is broken into
even-sized crunchy bits, about 8 pulses. The crunch can stored in an airtight container at
room temperature for up to 1 month.

Variation: Peanut Gianduja

Use this filling with Blackberry Jelly (page 198), for a fun twist on peanut butter and jelly
sandwiches. Pair it with Strawberry Shells (page 82).
Substitute 1 cup (240 grams) crunchy or smooth peanut butter for the praline paste and
nougatine and add 1 teaspoon (3 grams) vanilla extract.

 127 
ganache fillings
 Creamy Fillings
VANILLA BUTTERCREAM
* MAPLE BUTTERCREAM
*
PISTACHIO BUTTERCREAM
* BASIL BUTTERCREAM

* SESAME BUTTERCREAM
* OATMEAL COOKIE

BUTTERCREAM
* PUMPKIN-BOURBON BUTTERCREAM
*
Variation: Gingerbread Buttercream
*
ORANGE CREAM
* GINGER CREAM
*
PEAR CREAM
* LEMON CURD
* KEY LIME CURD
*
POPCORN PASTRY CREAM
* PASSION FRUIT

PASTRY CREAM
* CHERRY-ALMOND CREAM
*
* LEMON-ALMOND CREAM
These fillings represent many of the ways in which
you can obtain creaminess in pastry—most often, without actually using any
actual cream. It’s all about texture, and air beaten into other ingredients to
make them fluffy. Buttercream is a type of icing often used on cakes. It is either
meringue-based (as it is here, where an Italian-style meringue is formed with
heated sugar syrup) or confectioners’ sugar-based (an American style of but-
tercream). Meringue-based buttercreams can be flavored in infinite ways to
fill macarons, and freeze well. Most of the recipes here will keep for up to two
weeks in the refrigerator, and one month in the freezer.
A curd is a thick, creamy custard that is made by stirring the ingredients over
a heat source. Typically, a citrus juice is cooked with eggs and sugar. Pastry
cream is also a stirred custard, with a consistency similar to pudding. The milk
it contains can be flavored with a wide range of ingredients through an infu-
sion process.
In France, macarons are often simply filled with almond paste that is beaten
with butter and then flavored many different ways. Two options are offered
here, but feel free to experiment with others, especially if you have other
fillings leftover that could be folded into an almond cream.
Buttercream will freeze well for up to a month. Let it thaw in the refrigera-
tor and bring it to room temperature 2 hours before assembling the mac-
arons.

 129 
creamy fillings
IF YOU DO NOT OWN A CANDY THERMOMETER, check the temperature of
the sugar syrup by dropping a few drops of syrup into ice water (use a heatproof spoon
or spatula to do so). The syrup should feel a bit sticky and form a soft ball in the water.
Visually, once it reaches 238ºF (115ºC), the syrup will be bubbling (large and small bub-
bles) throughout the entire surface of the pan, and will remain translucent.

CHEFS COOK THE SYRUP USED IN BUTTERCREAMS with a wide range of

temperatures, depending on the size of the batch they are making and how long they want
to keep the product. Because these fillings are small, the syrup will continue to cook in the
pan as you pour it into the egg whites when making buttercream. Bringing it to 238°F
(115ºC) on a thermometer may prevent overcooking it, which can happen quickly.


PIPING BUTTERCREAM

SPOON THE BUTTERCREAM INTO A PASTRY BAG AND CUT A 1⁄2 -INCH
opening at the tip (or use a 1⁄2-inch tip). Pipe a small amount of buttercream, about 1⁄2-
inch thick, in a circular shape, on the flat sides of the shells. Don’t let the buttercream
go all the way to the edges of the macaron. Top with another shell, twisting it slightly to
secure the filling.

 130 
les petits macarons
Vanilla buttercream is one of the most basic
and versatile macaron fillings you can make, since it will go with nearly
every shell flavor. The seeds of the vanilla bean give a speckled appear-
ance, but because the taste can be mild, I like to add vanilla extract as well,
for a full vanilla effect.

Makes 1 pint, enough for

40 small sandwiched macarons
1 vanilla bean
1 cup (200 grams) granulated sugar Vanilla
3 egg whites
Pinch cream of tartar
Buttercream
¼ teaspoon (1 gram) fine sea salt
2 sticks (227 grams) cold unsalted butter,
cut into 1-inch cubes
1 tablespoon (9 grams) vanilla extract

Split the vanilla bean in half lengthwise, and use the back of a paring knife to
scrape out the seeds. Stir them into the granulated sugar, and rub the bean
into the sugar to extract as many seeds as possible.
Put the egg whites and cream of tartar in the bowl of an electric mixer fit-
ted with the whisk attachment.
Bring the sugar and 1⁄4 cup (57 grams) water to a boil in a small sauce-
pan over medium-high heat, stirring to dissolve the sugar. Clip a candy
(continued)

 131 
creamy fillings
thermometer to the pan and cook until the mixture reaches 238°F (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft
peaks, about 2 minutes. Once the syrup reaches 238°F (115ºC), quickly remove the vanilla
bean with kitchen tongs, then gradually and steadily pour the syrup down the side of the
bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit
the whisk attachment and splatter. This process should take 15 seconds. Whisk the
meringue until stiff peaks form and the bowl cools down, about 8 minutes.
Add the salt and butter and whisk on high speed until the meringue emulsifies and
becomes completely smooth and fluffy, about 8 minutes. Add the vanilla extract. This but-
tercream can be kept covered and refrigerated for up to 2 weeks.

YOU MIGHT NEED TO LIFT THE BOWL SLIGHTLY with your hands while
whipping the egg whites at the beginning of the process, in case the amount is too small
for the whisk to reach them. Once they start gaining volume, you can leave it in its nor-
mal position.

 132 
les petits macarons
This buttercream uses maple syrup instead
of sugar to form the meringue. Pair it with Walnut, Pecan, or Hazelnut (page
68) shells to accentuate the fall-winter feel of the filling.

Makes 1 pint, enough for

40 small sandwiched macarons
3 egg whites
Pinch cream of tartar
1¼ cups (425 grams) maple syrup Maple
¼ teaspoon (1 gram) fine sea salt
2 sticks (227 grams) cold unsalted butter,
Buttercream
cut into 1-inch cubes

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted
with the whisk attachment.
Bring the maple syrup to a boil in a small saucepan over medium-high heat. Clip
a thermometer to the pan and cook until the mixture reaches 238°F (115ºC).
While the maple syrup is cooking, whisk the egg whites at medium speed
until they form soft peaks, about 2 minutes. Once the maple syrup reaches
238°F (115ºC), gradually and steadily pour it down the side of the bowl, rest-
ing the edge of the pan on the mixer so that the syrup does not hit the whisk
attachment and splatter. This process should take 15 seconds. Whisk the
meringue until stiff peaks form and the bowl cools down, about 8 minutes.
Add the salt and butter and whisk on high speed until the meringue emul-
sifies and becomes completely smooth and fluffy, about 8 minutes. This but-
tercream can be kept covered and refrigerated for up to 2 weeks.

 133 
creamy fillings
 This versatile filling works wonders with a
range of shell flavors, including Pistachio (page 68), Cocoa (page 75), any
of the fruit-flavored shells, and Almond Shells (page 40). Many pastry shops
add green food coloring and almond extract to pistachio products to make
them taste more “pistachio-ey,” which often results in an artificial taste.
None of that here: toasting the nuts and grinding them with syrup give them
a more pronounced flavor naturally.

Makes 1 pint, enough for

40 small sandwiched macarons
Pistachio ¾ cup (83 grams) shelled pistachios, preferably
Buttercream Sicilian, toasted (see page 135)
1¼ cups (250 grams) granulated sugar, divided
¼ teaspoon (1 gram) fine sea salt
3 egg whites
Pinch cream of tartar
2 sticks (227 grams) cold unsalted butter,
cut into 1-inch cubes

Preheat the oven to 350ºF (175ºC). Place the pistachios in the bowl of a food
processor.
Bring 1⁄2 cup (100 grams) sugar, the salt, and 1⁄8 cup (28.5 grams) water to
a boil in a small saucepan over medium-high heat. Clip a candy thermometer
to the pan, reduce the heat to medium, and cook until the mixture reaches
230ºF (110ºC). Pour the syrup over the pistachios and process until the mix-
ture forms the smoothest purée possible. Set aside while you proceed.
 134 
les petits macarons
 Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the
whisk attachment.
Bring the remaining 3⁄4 cup (150 grams) sugar and 1⁄4 cup (57 grams) water to a boil in a
small saucepan over medium-high heat, stirring to dissolve the sugar. Clip a candy ther-
mometer to the pan and cook until the mixture reaches 238ºF (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft
peaks, about 2 minutes. Once the syrup reaches 238°F (115ºC), gradually and steadily
pour the syrup down the side of the bowl, resting the edge of the pan on the edge of the
mixer so that the syrup does not hit the whisk attachment and splatter. This process
should take 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools
down, about 8 minutes.
Add the butter and whisk on high speed until the meringue emulsifies and becomes
completely smooth and fluffy, about 8 minutes. Add in the pistachio purée while the mixer
is running and whisk until the buttercream returns to a smooth and fluffy state. It can be


kept covered and refrigerated for up to 2 weeks.

TOASTING NUTS

PREHEAT THE OVEN TO 350 º F (175 º C).

Spread the nuts on a baking sheet and bake them in the oven until they are toasted
through, about 6 minutes. To check that the nuts are ready, break one open and taste
it. The oil content varies depending on the type of nut, so if you start to smell them ear-
lier, open one up to check—they might be ready.

 135 
creamy fillings
 I have a large herb and flower garden, so am
always looking for ways to use its products in my baking. In the middle of
summer, after weeks of using basil in all its possible savory applications, I am
usually ready for more unusual ways to dispense of my plants’ abundant crop.
This buttercream tastes of basil, there is no question about that, but it is not
a savory filling per se; rather, it is a sweet buttercream with herbal notes. Pair
it with Pink Peppercorn (page 101), Strawberry (page 82), or, for a complete
garden experience, Marigold (page 88) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
Basil 1 large bunch (50 grams) basil
Buttercream 1 cup (200 grams) granulated sugar
3 egg whites
Pinch cream of tartar
¼ teaspoon (1 gram) fine sea salt
2 sticks (227 grams) cold unsalted butter,
cut into 1-inch cubes

Remove the basil leaves from their stalks and wash them. Bring them to a boil
with 3⁄4 cup (172 grams) water in a small saucepan on medium-high heat.
Remove from the heat, stir in the sugar, and let the leaves infuse for 20 minutes.
(continued)
IMAGE ON RIGHT: Cocoa Shells with Basil Buttercream

 136 
les petits macarons
When the mixture is cool, transfer it to a blender and blend for 2 minutes, pulsing rather
than letting it run constantly.
Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the
whisk attachment. Bring the basil-sugar mixture to a boil in a small saucepan over medium-
high heat. Clip a candy thermometer to the pan and cook until the mixture reaches 238°F
(115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft
peaks, about 2 minutes. Once the syrup reaches 238°F (115ºC), gradually and steadily
pour the syrup down the side of the bowl, resting the edge of the pan on the edge of the
mixer so that the syrup does not hit the whisk attachment and splatter. This process
should take 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools
down, about 8 minutes.
Add the salt and butter and whisk on high speed until the meringue emulsifies and
becomes completely smooth and fluffy, about 8 minutes. This buttercream can be kept
covered and refrigerated for up to 2 weeks.

 138 
les petits macarons
Sesame brittle is a snack often found in
Middle Eastern or health food stores. It is easy to make by hand, and will
add texture as well as flavor to this sesame buttercream. It’s a nice change
from peanut or almond brittle, and makes a great filling for Sesame (page
102) or Lime (page 78) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
3 egg whites
Pinch cream of tartar Sesame
1 cup (200 grams) granulated sugar
2 sticks (227 grams) cold unsalted butter,
Buttercream
cut into 1-inch cubes
1 teaspoon (3 grams) vanilla extract
2 drops sesame oil
Sesame Brittle (recipe follows)

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted
with the whisk attachment.
Bring the sugar and 1⁄4 cup (57 grams) water to a boil in a small saucepan
over medium-high heat, stirring to dissolve the sugar. Clip a candy ther-
mometer to the pan and cook until the mixture reaches 238°F (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until
they form soft peaks, about 2 minutes. Once the syrup reaches 238°F
(continued)

 139 
creamy fillings
(115ºC), gradually and steadily pour the syrup down the side of the bowl, resting the edge
of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment
and splatter. This process should take 15 seconds. Whisk the meringue until stiff peaks
form and the bowl cools down, about 8 minutes.
Add the butter and whisk on high speed until the meringue emulsifies and becomes
completely smooth and fluffy, about 8 minutes. Add the vanilla extract and sesame oil
while the mixer is running and whisk until the buttercream returns to a smooth and fluffy
state. Remove from the mixer and stir in the powdered brittle. This buttercream can be
kept covered and refrigerated for up to 2 weeks.

Sesame Brittle
makes 1⁄ 2 cup
¾ cup (150 grams) granulated sugar
½ cup (70 grams) white sesame seeds, toasted (see page 135)
¼ teaspoon (1 gram) fleur de sel

Line a baking sheet with parchment paper.

Cook the sugar in a small saucepan over medium-high heat until it turns a clear amber
color, the edges begin to foam, and you can smell the caramel, about 5 minutes. Stir only if
the sugar does not melt evenly. Remove from the heat and quickly stir in the sesame seeds
and fleur de sel. Pour the caramel into the baking sheet and let it cool for 15 minutes.
Transfer the brittle to the bowl of a food processor, and process until it turns into a
medium-fine powder, about 8 pulses. The brittle can be made up to 3 days ahead and
stored at room temperature in an airtight container.

 140 
les petits macarons
This filling takes oatmeal from breakfast
to a special treat, just like the cookies that inspired it. Don’t use the amount
of water specified on the oatmeal container—the filling would be too liquid.
It needs to be thick enough to be pipeable. Also note the shorter storage
life. Pair it with Orange (page 77) or Walnut (page 68) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
¼ cup (32 grams) instant oatmeal,
plain with no added sugar Oatmeal
1
⁄3 cup (76 grams) boiling water
½ cup (50 grams) raisins, finely diced
Cookie
¼ teaspoon (.5 grams) ground cinnamon Buttercream
3 egg whites
Pinch cream of tartar
1 cup (200 grams) granulated sugar
¼ teaspoon (1 gram) fine sea salt
2½ sticks (283 grams) cold unsalted butter,
cut into 1-inch cubes
1 tablespoon (9 grams) vanilla extract

Combine the instant oatmeal and the boiling water. Add the raisins and
cinnamon to the oatmeal, stir, and set aside. It will be thick.
Put the egg whites and cream of tartar in the bowl of an electric mixer
fitted with the whisk attachment.
(continued)
 141 
creamy fillings
 Bring the sugar and 1⁄4 cup (57 grams) water to a boil in a small saucepan
over medium-high heat, stirring to dissolve the sugar. Clip a candy ther-
mometer to the pan and cook until the mixture reaches 238°F (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until
they form soft peaks. Once the syrup reaches 238°F (115ºC), gradually and
steadily pour the syrup down the side of the bowl, resting the edge of the
pan on the edge of the mixer so that the syrup does not hit the whisk attach-
ment and splatter. This process should take 15 seconds. Whisk the
meringue until stiff peaks form and the bowl cools down, about 8 minutes.
Add the salt and butter and whisk on high speed until the meringue emul-
sifies and becomes completely smooth and fluffy, about 8 minutes. Add the
vanilla extract and oatmeal-raising mixture while the mixer is running and
whisk until the buttercream returns to a smooth and fluffy state. It can be
kept covered and refrigerated for up to 3 days.

 142 
les petits macarons
Here is another seasonal filling, which I
like to serve throughout the fall, but most particularly at Thanksgiving. With
Pecan (page 68), Five-Spice (page 85), or Ginger (page 85) shells, these mac-
arons are a great alternative to pie at the end of a substantial meal. This fill-
ing also has a shorter storage time, because of the barely cooked pumpkin.

Makes 1 pint, enough for

40 small sandwiched macarons
3 egg whites
Pinch cream of tartar
1 cup (200 grams) granulated sugar
¼ teaspoon (1 gram) fine sea salt Pumpkin-
2½ sticks (283 grams) cold unsalted butter,
cut into 1-inch cubes Bourbon
1 tablespoon (13 grams) bourbon
1 cup (236 grams) canned pumpkin purée
Buttercream
1 teaspoon (2.75 grams) ground cinnamon
1 teaspoon (2 grams) ground ginger
½ teaspoon (1 gram) freshly grated nutmeg
¼ teaspoon (.5 gram) ground cloves

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted
with the whisk attachment.
(continued)

 143 
creamy fillings
 Bring the sugar and 1⁄4 cup (57 grams) water to a boil in a small saucepan over medium-
high heat, stirring to dissolve the sugar. Clip a candy thermometer to the pan and cook
until the mixture reaches 238°F (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft
peaks, about 2 minutes. Once the syrup reaches 238°F (115ºC), gradually and steadily pour
the syrup down the side of the bowl, resting the edge of the pan on the edge of the mixer so
that the syrup does not hit the whisk attachment and splatter. This process should take
15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8
minutes.
Add the salt and butter and whisk on high speed until the meringue emulsifies and
becomes completely smooth and fluffy, about 8 minutes. Add the bourbon, pumpkin
purée, cinnamon, ginger, nutmeg, and cloves while the mixer is running and whisk until the
buttercream returns to a smooth and fluffy state. It can be kept covered and refrigerated
for up to 3 days.

Variation: Gingerbread Buttercream

This makes an ideal holiday macaron. Use it to fill Five-Spice Shells (page 85), pack them
in beautiful boxes, and bring them as gifts to the parties you’ll be attending throughout the
holidays. The yield is smaller: 11⁄2 cups.
Omit the pumpkin and bourbon. Reduce the butter to 2 sticks (227 grams). Add the
spices at the same time you do the butter and salt. Once all the butter is incorporated, add
1 teaspoon (3 grams) of vanilla extract and 2 tablespoons (32 grams) of crystallized ginger,
finely chopped, while the mixer is running and whisk until the buttercream returns to a
smooth and fluffy state.

 144 
les petits macarons
This cream and the two that follow were
inspired by famed French pastry chef Pierre Hermé’s lemon curd, in which
the butter does not melt, making for a light, mousse-like filling. Adding
lemon juice to the orange juice gives this cream a more intense flavor. It
pairs well with Marigold (page 88) and Orange (page 77) shells, as well as
with any of the nut ones. Because it is quite rich, you don’t need as much to
fill the macarons.

Makes 1 pint, enough for

40 small sandwiched macarons
Orange
1 egg
5 egg yolks
Cream
¾ cup plus 2 tablespoons (180 grams) granulated sugar
¾ cup (144 grams) freshly squeezed and strained
orange juice (from 3 oranges)
2 tablespoons (24 grams) freshly squeezed and strained lemon
juice (from 1 lemon)
1 packed tablespoon (12 grams) finely grated orange zest
(from 2 oranges)
1 packed teaspoon (4 grams) finely grated lemon zest
(from 1 lemon)
Pinch fine sea salt
2 sticks (227 grams) unsalted butter, softened

Bring the eggs, yolks, sugar, orange juice, lemon juice, orange zest, lemon
zest, and sea salt to a boil in a medium non-reactive stainless steel saucepan
(continued)
 145 
creamy fillings
 over medium heat, whisking constantly, about 8 minutes. Once it boils, whisk
vigorously for 1 minute over the heat.
Remove from the heat and strain through a fine-mesh strainer. Let the
mixture cool until it is lukewarm.
Pour the mixture into a blender, add the butter, and process the mixture
until it is smooth and emulsified, about 1 minute. Pour it into a container and
let it cool to room temperature, then cover and refrigerate it overnight, until
it reaches a mousse-like consistency. This cream can be kept covered and
refrigerated for up to 4 days.

I can never have enough ginger, and am always

looking for new desserts in which to include it. I used to make this cream to
fill petits fours when working at Windows on the World, and then decided
to pair it with Ginger Shells (page 85) when I started baking macarons. It
also works well with any of the nut shells.

Makes 1½ cups, enough for

Ginger 40 small sandwiched macarons
Cream 2 eggs
3 egg yolks
1½ cups (300 grams) granulated sugar
2 packed tablespoons (60 grams) peeled and
finely grated fresh ginger (6-inch piece)

 146 
les petits macarons
 1½ packed teaspoons (6 grams) finely grated
orange zest (from 1 orange)
1 teaspoon (3 grams) vanilla extract
Pinch fine sea salt
1½ sticks (170 grams) unsalted butter, softened

Bring the eggs, yolks, sugar, grated ginger, orange zest, vanilla extract, and sea salt to a boil
in a medium non-reactive stainless steel saucepan over medium heat, whisking constantly,
about 8 minutes. Once it boils, whisk vigorously for 1 minute over the heat.
Remove from the heat and strain through a fine-mesh strainer. Let the mixture cool until
it is lukewarm.
Pour the mixture into a blender, add the butter, and process the mixture until it is
smooth and emulsified, about 1 minute. Pour it into a container and let it cool to room tem-
perature, then cover and refrigerate it overnight, until it reaches a mousse-like consis-
tency. This cream can be kept covered and refrigerated for up to 4 days.

 147 
creamy fillings
 This unusual filling is a perfect fall treat
when used to fill Hazelnut (page 000), Cocoa (page 000), Vanilla (page
000), or Almond (page 000) shells. You can substitute canned pears; just
make sure to drain them well. Poire Williams is a pear-based eau-de-vie.

Makes 1 pint, enough for

40 small sandwiched macarons
6 very ripe medium pears, peeled and cored
2 teaspoons (8 grams) freshly squeezed and
Pear strained lemon juice (from ½ lemon)
4 eggs
Cream 4 egg yolks
2 cups (400 grams) granulated sugar
1 tablespoon (13 grams) Poire Williams
1½ sticks (170 grams) unsalted butter, softened
Put the pears and lemon juice in a food processor and purée until smooth.
Bring the eggs, yolks, sugar, and pear purée to a boil in a medium saucepan
over medium heat, whisking constantly, about 8 minutes. Once it boils, whisk
vigorously for 1 minute over the heat.
Remove from the heat, stir in the Poire Williams, and strain through a fine-
mesh strainer. Let the mixture cool until it is lukewarm, then pour it into a
blender, add the butter, and process the mixture until it is smooth and emulsi-
fied, about 1 minute. Pour it into a container and let it cool to room tempera-
ture, then cover and refrigerate it overnight, until it reaches a mousse-like
consistency. This cream can be kept covered and refrigerated for up to 4 days.

 148 
les petits macarons
Just like adding lemon juice to an orange-
based preparation boosts its flavor, so does a little bit of lime in a lemon
dessert. Here the lime zest also adds beautiful green speckles to the filling.
Pair it with Lemon-Poppy Seed (page 000), Marigold (page 000), Wasabi
(page 000), or Lime (page 000) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
1½ cups (288 grams) freshly squeezed
and strained lemon juice (from 10 lemons) Lemon
2 packed teaspoons (8 grams) finely grated
lemon zest (from 1 lemon) Curd
1 packed teaspoon (4 grams) finely grated lime zest
(from 1 lime)
4 eggs
5 egg yolks
1¼ cups (250 grams) granulated sugar
1 stick (114 grams) unsalted butter,
softened and cut into tablespoons

Whisk together the lemon juice, lemon zest, lime zest, eggs, egg yolks, and
sugar in a medium non-reactive stainless steel saucepan until they reach a
homogenized mixture. Cook over medium heat, whisking constantly, until
the mixture comes to a boil, about 8 minutes. Once it boils, whisk vigorously
for 1 minute over the heat.
(continued)

 149 
creamy fillings
 Remove the curd from the heat and strain it into a medium-sized bowl. This
will remove any piece of cooked eggs and ensure that the curd is smooth.
Whisk in the butter until it is completely incorporated. Pour the curd into a
shallow pan so that it can cool faster, and refrigerate it for at least 2 hours, until
set. This curd can be kept covered and refrigerated for up to 4 days.

CURDS AND COOKED CREAM FILLINGS take longer to set than

other types of creamy filling. Ideally, they should sit in the refrigerator for
12 hours before piping.

If you cannot find key limes, substitute

regular ones, or even bottled key lime juice—but only the best quality brand
you can find. Pair this filling with Cinnamon (page 84), Lime (page 78),
Vanilla (page 72), or Almond (page 40) shells. It is also used in combination
with a marshmallow filling to make Key Lime Macarons (page 212).

Makes 1 pint, enough for

Key 40 small sandwiched macarons
Lime 2 cups (360 grams) freshly squeezed and strained
key lime juice (from about 16 key limes)
Curd 1 packed teaspoon (4 grams) finely grated lime
zest (from 1 lime)
4 eggs
5 egg yolks

 150 
les petits macarons
 1¼ cups (250 grams) granulated sugar
¼ teaspoon (.5 grams) fine sea salt
1 stick (114 grams) unsalted butter, softened
and cut into tablespoons

Whisk together the lime juice, lime zest, eggs, egg yolks, sugar, and sea salt in
a medium non-reactive stainless steel saucepan until they reach a homoge-
nized mixture. Cook over medium heat, whisking constantly, until the mix-
ture comes to a boil, about 8 minutes. Once it boils, whisk vigorously for 1
minute over the heat.
Remove the curd from the heat and strain it into a medium-sized bowl.
This will remove any pieces of cooked eggs and ensure that the curd is
smooth. Whisk in the butter until it is completely incorporated. Pour the
curd into a shallow pan so that it can cool faster, and refrigerate it for at least
2 hours, until set. This curd can be kept covered and refrigerated for up to 4
days.

 151 
creamy fillings
This pastry cream truly tastes like popcorn—
the good, buttery kind—and is one of my favorite fillings in this book. I could
eat it with a spoon, and will bake macarons simply to have an excuse to
make it. If you like buttered popcorn Jelly Beans, you will love it too. It pairs
well with Ancho Chile Shells (page 102) for a more savory flavor, or with
Blackberry (page 81), Licorice (page 79), or Pecan (page 68) shells.

Makes 1 pint, enough for

40 small sandwiched macarons Popcorn
¼ cup (50 grams) popcorn kernels Pastry
2 tablespoons (26 grams) extra-virgin olive oil
½ teaspoon (2 grams) fine sea salt Cream
2½ cups (570 grams) whole milk, plus more if needed
¼ cup (32 grams) cornstarch
2 eggs
2 egg yolks
2
⁄3 cup (134 grams) granulated sugar
3 tablespoons (42 grams) unsalted butter, softened
1 teaspoon (3 grams) vanilla extract

Heat the popcorn kernels and the olive oil over medium-high heat in a large
stockpot covered with a lid. Once you hear the first kernels pop, after about
(continued)

IMAGE ON LEFT: Blackberry Shells with Popcorn Pastry Cream

 153 
creamy fillings
4 minutes, start shaking the pot periodically, to ensure that no kernel sticks to the bottom
of the pot and burns. Once all the kernels have popped, remove the popcorn from the
heat and sprinkle the salt over it. Discard any unopened kernels.
Bring the milk to a boil in a medium saucepan over medium-high heat. Pour it over the
popcorn and let the mixture infuse for 1 hour, stirring occasionally. Transfer the mixture
to a blender and blend for 2 minutes, until smooth. Strain the mixture through a fine-mesh
sieve to ensure that it is completely smooth.
In a medium bowl, whisk the cornstarch with the egg and egg yolks to dissolve it. Add a
splash of the popcorn milk if necessary.
Bring the popcorn milk and sugar to a boil in a medium saucepan over medium heat,
whisking frequently. Once the mixture is boiling, whisk in the cornstarch-egg mixture. Let
it return to a boil until it is very thick and smooth, whisking constantly with vigor. Continue
whisking for one minute.
Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment.
Add the butter and vanilla extract and whisk on medium-high speed until the mixture
cools, about 15 minutes. It can be kept covered and refrigerated for up to 2 days. When
the shells are filled, consume within 1 day.

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You will find passion fruit purée in the
freezer section of some gourmet and Latin American grocery stores, as well
as online (see Resources, page 257). Pair this filling with Passion Fruit (page
83), Coconut (page 68), or Green Tea (page 86) shells.

Makes 1 pint, enough for

40 small sandwiched macarons
¼ cup (32 grams) cornstarch
2 eggs Passion
2 egg yolks
¾ cup (180 grams) passion fruit purée
Fruit
1¼ cups (300 grams) heavy cream Pastry
2
⁄3 cup (134 grams) granulated sugar
3 tablespoons (42 grams) unsalted butter, softened
Cream
2 teaspoons (6 grams) vanilla extract
In a medium bowl, whisk the cornstarch with the egg and egg yolks to dis-
solve it. Add a splash of the passion fruit purée if necessary.
Bring the heavy cream, passion fruit purée, and sugar to a boil in a medium
saucepan over medium heat, whisking frequently. Once the mixture is boil-
ing, whisk in the cornstarch-egg mixture. Let it boil for 1 minute, until it is very
thick and smooth, whisking constantly with vigor.
Pour the mixture into the bowl of an electric mixer fitted with the whisk
attachment. Add the butter and vanilla extract and whisk on medium-high
speed until it cools, about 15 minutes. It can be kept covered and refrigerated
for up to 2 days. When the shells are filled, consume within 1 day.

 155 
creamy fillings
 Maraschino is an Italian cherry liqueur
that is rather sweet, thick, and dark red. You can also substitute Kirsch, a
colorless, cherry-flavored eau-de-vie. With a red filling, I like to use Vanilla
(page 72), for color contrast. For Valentine’s Day, you could pair it with pink
shells such as Strawberry (page 82) or Rose (page 91) shells. This is a great
recipe if you have Sour Cherry Compote (page 189) leftover after filling
macaron shells.

Makes 1½ cups, enough for

Cherry- 40 small sandwiched macarons
Almond 4 ounces (½ cup or 120 grams) almond paste
1 stick (114 grams) unsalted butter, cut into
Cream tablespoons, at room temperature
½ recipe Sour Cherry Compote (page 189)
2 tablespoons (26 grams) maraschino liqueur
Pinch fine sea salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the
almond paste on low speed to break it up. Slowly incorporate the butter
while the mixer is running. When the butter is completely incorporated and
the mixture is smooth, beat in the compote, maraschino, and salt. This cream
can be kept covered and refrigerated for up to 2 weeks.

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les petits macarons
This almond paste-based cream has a coarser
texture than lemon curd would have on its own. It is relatively easy to pre-
pare; I like to use it when I want to serve multiple fillings, and have already
made lemon curd. Pair it with Almond (page 40), Cardamom (page 84), Vi-
olet (page 92), or Vanilla (page 72) shells.

Makes 1½ cups, enough for

40 small sandwiched macarons Lemon-
4 ounces (½ cup or 120 grams) almond paste Almond
½ recipe Lemon Curd (page 149)
1 teaspoon (3 grams) vanilla extract
Cream
Pinch fine sea salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the
almond paste on low speed to break it up. Slowly pour in the lemon curd
while the mixer is running. When the curd is completely incorporated and
the mixture is smooth, add in the vanilla extract and salt. This cream can be
kept covered and refrigerated for up to 4 days.

 157 
creamy fillings
 Caramel Fillings
FLEUR DE SEL CARAMEL
* ROSEMARY CARAMEL
*
BLOOD ORANGE CARAMEL
* COCONUT CARAMEL

* RASPBERRY–WHITE CHOCOLATE CARAMEL

* APRICOT-GINGER-CHOCOLATE CARAMEL
*
CREAMY DARK CHOCOLATE CARAMEL
*
Making caramel means cooking sugar syrup past the hard crack
stage, when the sugars begin to take on complex flavors other than sweetness.
Be careful when making caramel: You need to stop the cooking process either
by adding a liquid to dilute the caramel, or pouring it out of the pan, which
can result in splatters. The caramel at that point has a temperature of about
330ºF (165ºC), which will burn you severely if any reaches your bare arms or
hands. Also resist the temptation to dip your finger in hot, luscious caramel—
you will pay a high price for gourmandise.
Always use a heat-resistant utensil when working with caramel, so that it does
not melt in the pan. Silicone spatulas and wooden or metal spoons all work.

 PIPING CARAMEL

SPOON THE CARAMEL INTO A PASTRY BAG AND CUT A 1⁄4-INCH OPEN-
ing at the tip. Pipe a small amount of caramel, about 1⁄4-inch thick, on the flat sides of
the shells. Don’t let the caramel go all the way to the edges of the macaron. Top with
another shell, twist it slightly to secure the filling, and let set in the refrigerator, about
10 minutes.
These caramels are very rich; they also cause shells to slide if you fill them too much.
For this reason, the yield of these recipes is slightly smaller. Evenly divide them among
40 shells.

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caramel fillings
 Salty caramel has become ubiquitous in
pastry shops and restaurants around the country. It makes a great filling for
Espresso (page 76) or Vanilla (page 72) shells, and, in a more special combi-
nation, Pink Peppercorn (page 101). For a more pronounced fleur de sel ef-
fect, sprinkle the salt over the filling before topping it with the second shell.

Makes 11⁄2 cups, enough for

40 small sandwiched macarons
Fleur ½ cup (120 grams) heavy cream
de Sel 2 cups (400 grams) granulated sugar
Caramel 1 teaspoon (4 grams) freshly squeezed and strained
1
lemon juice (from ½ lemon)
⁄8 teaspoon (.5 gram) fleur de sel

Heat the cream in a small saucepan over medium heat until it is scalding
(almost to a boil), about 3 minutes.
Heat the sugar and lemon juice in a medium saucepan over medium heat.
Stir with a wooden spoon or a heat-resistant spatula to “rub” the juice into
the sugar until the sugar resembles wet sand. Cook until the sugar syrup
turns a clear amber color, the edges begin to foam, and you can smell the
caramel, about 10 minutes. Stir only if the sugar does not melt evenly.
Remove from the heat and immediately pour in the cream to stop the
cooking process. Keep the pan away from you to avoid splatters. Whisk in
(continued)
IMAGE ON RIGHT: Espresso Shells with Fleur de Sel Caramel

 160 
les petits macarons
 the fleur de sel, pour the caramel into a container, and let it cool at room tem-
perature for 2 hours. Cover, then refrigerate for 12 to 24 hours. It can be
kept covered and refrigerated for up to 1 month.

IT IS BEST TO MAKE THESE FILLINGS 12 to 24 hours before pip-

ing them onto the shells, other than where indicated. This allows them to
cool naturally and results in a better piping texture.

I started infusing herbs into sugar syrups

when I worked as a pastry chef in restaurants, and used those to add flavors
to cakes or make sorbets and granitas. Rosemary adds earthiness to caramel,
as well as a surprising flavor. I like it paired with Cocoa Shells (page 75), which
tames it a little bit, but you can also keep with the unexpected theme and use
Black Peppercorn (page 101) or Pecan (page 68) shells.

Makes 11⁄2 cups, enough for

Rosemary 40 sandwiched small macarons
Caramel 2 cups (400 grams) granulated sugar
2 tablespoon (36 grams) light corn syrup
½ cup (120 grams) heavy cream
1 small sprig rosemary
1 vanilla bean
Pinch of freshly ground black pepper

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Heat the cream, rosemary, and vanilla bean in a small saucepan over medium heat until it
is scalding (almost to a boil), about 3 minutes.
Bring the sugar and 1⁄4 cup water to a boil in a small saucepan over medium-high heat. If
sugar sticks to the sides of the pot, use a pastry brush dipped in water to clean it off. Once
the mixture has boiled, add the corn syrup. Continue cooking until the sugar syrup turns a
clear amber color, the edges begin to foam, and you can smell the caramel, about 10 min-
utes. Do not stir, or the sugar might crystallize.
Remove from the heat and immediately pour in the cream to stop the cooking process.
Keep the pan away from you to avoid splatters. Whisk in the black pepper, pour the
caramel into a container, and let it cool at room temperature for 2 hours. Remove the
vanilla bean and rosemary, cover, then refrigerate for 12 to 24 hours. It can be kept cov-
ered and refrigerated for up to 2 weeks.

 163 
caramel fillings
I became inspired by the combination of
blood orange and caramel when I baked a wedding cake for my brother-
in-law in Florida one spring and wanted to use the fruits as a nod to the lo-
cation of the wedding. The acidity of the orange balances the sweetness
of the caramel, which makes this filling perfect with Orange (page 77) or
Cardamom (page 84) shells.

Makes 1½ cups, enough for

40 small sandwiched macarons
½ cup (120 grams) heavy cream Blood
¼ cup (45 grams) freshly squeezed and strained blood
orange juice (from 2 blood oranges)
Orange
2 packed tablespoons (26 grams) finely grated blood
orange zest (from 2 blood oranges)
Caramel
2 cups (400 grams) granulated sugar
1 teaspoon (4 grams) freshly squeezed and strained lemon juice
(from ½ lemon)

Heat the cream, orange juice, and orange zest in a small saucepan over
medium heat until it is scalding (almost to a boil), about 3 minutes.
Heat the sugar and lemon juice in a medium saucepan over medium heat.
Stir with a wooden spoon or a heat-resistant spatula to “rub” the juice into
the sugar until the sugar resembles wet sand. Cook until the sugar syrup
(continued)

IMAGE ON LEFT: Orange Shells with Blood Orange Caramel

 165 
caramel fillings
 turns a clear amber color, the edges begin to foam, and you can smell the
caramel, about 10 minutes. Stir only if the sugar does not melt evenly.
Remove from the heat and immediately pour in the cream to stop the
cooking process. Keep the pan away from you to avoid splatters. Pour the
caramel into a container, and let it cool at room temperature for 2 hours.
Cover, then refrigerate for 12 to 24 hours. It can be kept covered and refrig-
erated for up to 2 weeks.

Because it uses coconut milk rather than

cream, this caramel is lactose-free. The coconut, vanilla bean, star anise,
and ginger give it a spicy complexity that goes well with shells such as Gin-
ger (page 85), Cocoa (page 75), or Vanilla (page 72).

Makes 11⁄2 cups, enough for

40 small sandwiched macarons
Coconut ½ cup (165 grams) unsweetened coconut milk, well-stirred
Caramel (not cream of coconut)
2 cups (400 grams) granulated sugar
1 teaspoon (4 grams) freshly squeezed and
strained lemon juice (from ½ lemon)
1 vanilla bean
1 whole star anise

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Heat the coconut milk, vanilla bean, star anise, and ginger in a small saucepan over
medium heat until the mixture is scalding (almost to a boil), about 3 minutes.
Heat the sugar and lemon juice in a medium saucepan over medium heat. Stir with a
wooden spoon or a heat-resistant spatula to “rub” the juice into the sugar until the sugar
resembles wet sand. Cook until the sugar syrup turns a clear amber color, the edges
begin to foam, and you can smell the caramel, about 10 minutes. Stir only if the sugar
does not melt evenly.
Remove from the heat and immediately pour in the coconut milk and spices to stop
the cooking process. Keep the pan away from you to avoid splatters and whisk well.
Pour the caramel into a container, and let it cool at room temperature for 2 hours.
Remove the vanilla, star anise, and ginger, cover, then refrigerate for 12 to 24 hours. It
can be kept covered and refrigerated for up to 2 weeks.

 167 
caramel fillings
 This filling starts with raspberry jam to which
white chocolate and raspberry eau-de-vie are added; that jam is then com-
bined with caramel. It can be used after two hours, without overnight re-
frigeration. The tartness of the raspberries keeps it from being too sweet—a
risk anytime white chocolate is involved. I like to use it in Pistachio Shells
(page 71) in the spring and summer; the jam is also terrific on its own, with-
out the caramel.

Makes 1¾ cups, enough for

40 small sandwiched macarons
Raspberry– ½ pint (170 grams) raspberries
White 1 cup (200 grams) granulated sugar, divided
5 ounces (160 grams) white chocolate, chopped
Chocolate 1 tablespoon (13 grams) framboise (raspberry eau de vie)
Caramel 1 teaspoon (4 grams) freshly squeezed and strained lime
juice (from ½ lime)
1
⁄3 cup (80 grams) heavy cream

Clip a candy thermometer to a small, non-reactive stainless steel pot. Add

the raspberries and 1⁄3 cup sugar and bring to a boil over medium-high heat,
stirring constantly. Once the mixture reaches the boiling point, continues
stirring until it reaches 220ºF (105ºC) on the thermometer and is spreadable,
about 10 minutes. Remove from the heat, stir in the white chocolate, and
then the framboise. Set aside while you continue with the recipe.

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 Heat the cream in a small saucepan over medium heat until it is scalding
(almost to a boil), about 3 minutes.
Heat the remaining 2⁄3 cup sugar and lime juice in a medium saucepan over
medium heat. Stir with a wooden spoon or a heat-resistant spatula to “rub”
the juice into the sugar until the sugar resembles wet sand. Cook until the
sugar syrup turns a clear amber color, the edges begin to foam, and you can
smell the caramel, about 5 minutes. Stir only if the sugar does not melt
evenly.
Remove from the heat and immediately pour in the cream to stop the
cooking process. Keep the pan away from you to avoid splatters. Stir in the
raspberry-chocolate jam and pour the caramel into a shallow pan so that it
can cool faster. Let it cool until it is thick and spreadable, about 2 hours. It
can be kept covered and refrigerated for up to 2 weeks.

 169 
caramel fillings
 I live by the ocean, and spend most of my
free summer nights strolling the boardwalk to enjoy the waves and the
warmth as much as possible. Ice cream stores abound, many of which offer
add-ins to mix into the flavors you select. I asked for apricots, ginger, and
chocolate chips to accompany a scoop of caramel ice cream. The combi-
nation was so good that I had to develop it into a macaron filling. Pair it
with Ginger (page 83), Cocoa (page 75), or simply with Almond (page 40)
shells, since a lot of flavors are already involved. This caramel can be used
two hours after making it.

Makes 1¾ cups, enough for

Apricot- 40 small sandwiched macarons
Ginger- 1 cup plus 2 tablespoons (270 grams) heavy cream
Chocolate 1¼ cups (213 grams) dried apricots, cut into quarters
1 tablespoon (16 grams) crystallized ginger, chopped
Caramel 1 cup (200 grams) granulated sugar
1 teaspoon (4 grams) freshly squeezed and strained
orange juice (from ½ orange)
5 ounces (160 grams) semisweet chocolate, chopped

Heat the cream and the apricots in a small saucepan over medium heat until
the cream is scalding (almost to a boil), about 3 minutes. Let it stand for 15
minutes, to rehydrate the fruits, then transfer it to the bowl of a food proces-
sor or a blender, add the ginger, and purée until smooth. Set aside while you
make the caramel.

 170 
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 Heat the sugar and lime juice in a medium saucepan over medium heat.
Stir with a wooden spoon or a heat-resistant spatula to “rub” the juice into
the sugar until the sugar resembles wet sand. Cook until the sugar syrup
turns a clear amber color, the edges begin to foam, and you can smell the
caramel, about 5 minutes. Stir only if the sugar does not melt evenly.
Remove from the heat and immediately pour in the cream mixture to stop
the cooking process. Keep the pan away from you to avoid splatters. Stir in
the apricot purée and chocolate, whisk until the chocolate is melted, then
pour the caramel into a shallow pan so that it can cool faster. Let cool until it
is thick and spreadable, about 2 hours. It can be kept covered and refriger-
ated for up to 2 weeks.

 171 
caramel fillings
One of my favorite store-bought treats is the
chocolate caramels of La Maison du Chocolat. I developed the flavors into
a perfect filling for macarons, which I like to pair with Cocoa (page 75) or
Black Pepper (page 101) shells.

Makes 1½ cups, enough for

40 small sandwiched macarons
¾ cup (180 grams) heavy cream
Creamy
2 cups (400 grams) granulated sugar Dark
1 teaspoon (4 grams) freshly squeezed and
strained lemon juice (from ½ lemon)
Chocolate
4 ounces (120 grams) bittersweet chocolate, chopped
1 teaspoon (3 grams) vanilla extract
Caramel
Heat the cream in a saucepan over medium heat until scalding, about 3 minutes.
Heat the sugar and lemon juice in a medium saucepan over medium heat.
Stir with a wooden spoon or a heat-resistant spatula to “rub” the juice into
the sugar until the sugar resembles wet sand. Cook until the sugar syrup
turns a clear amber color, the edges begin to foam, and you can smell the
caramel, about 10 minutes. Stir only if the sugar does not melt evenly.
Remove from the heat and immediately pour in the cream to stop the
cooking process. Keep the pan away from you to avoid splatters. Whisk in
the chocolate and vanilla, pour the caramel into a container, and let it cool at
room temperature for 2 hours. Cover, then refrigerate for 12 to 24 hours.

IMAGE ON LEFT: Coconut Shells with Creamy Dark Chocolate Caramel

 173 
caramel fillings
 FROZEN FILLINGS
ALMOND ICE MILK
* ANISE ICE MILK

* ORANGE-BUTTERMILK ICE MILK

*
FUDGESICLE
* HONEY FROZEN

YOGURT
* PERSIMMON ICE MILK

* CHAMOMILE ICE MILK

THESE FROZEN FILLINGS WILL HAVE a better, creamier texture if you let
them sit in the refrigerator for 24 hours before processing them in the ice cream
maker. The sitting time allows for the hydration of the solids. But if pressed for time,
you can process them as soon as the mixture is cooled to about 40°F(5°C).
When I worked at The Rainbow Room in New York, we were
constantly catching a couple of waiters standing in the walk-in freezer, eating
our frozen macarons. A frozen filling transforms a macaron into one tasty ice
cream sandwich, whether you use store-bought products or make your own
using one of the recipes in this chapter. These ice milks are designed for sim-
plicity and speed—assuming you have an ice cream maker. An ice milk is easier
to make than traditional custard-based ice cream, because there are no eggs to
cook, and it is lighter for the same reason.
You can fill the shells in advance and freeze the macarons until ready to
serve. They keep well that way, and can be served straight from the freezer.
Each recipe should make enough to fill a batch of macaron shells—the exact
yield will depend on your ice cream maker. You’ll use more of a frozen filling
than you’d use of another type, to make a thick ice cream macaron sandwich.
Use a small, 1-inch (2.5 cm) ice cream scoop.


FILLING ICE CREAM SANDWICH MACARONS

WITH A MINI ICE-CREAM SCOOP, SCOOP THE FROZEN FILLING INTO

40 small, 1-inch macaron shells. Be gentle, to not break the shells. Top with another
shell, pressing it down slightly. Return to the freezer until ready to serve. The mac-
arons will keep up to 1 month in the freezer, wrapped tightly in plastic wrap.

 175 
frozen fillings
 This is a recipe that pastry chef Kurt Walrath
made when I worked at The Rainbow Room. It is light and refreshing, and
makes for a simple, flavorful macaron when paired with Almond shells
(page 40). Almond syrup is often called orgeat (if French made), or orzata
(if Italian). You can find it in gourmet grocery stores, in coffee supply stores,
and online (see Resources, page 257).

Makes 3 cups, enough for

Almond 40 small sandwiched macarons
Ice 1¼ cups (375 grams) almond syrup
1¼ cups (285 grams) milk
Milk ¼ teaspoon (1 gram) vanilla extract
Pinch fine sea salt

Blend together the almond syrup, milk, vanilla extract, and salt in a blender
until completely smooth, about 1 minute. You can also place all the ingredients
in a bowl and blend with an immersion blender. Pour the mixture into an ice
cream maker and process according to the manufacturer’s instructions.
Transfer the almond ice milk to a freezer-safe container, cover, and freeze
for at least 2 hours, up to 1 month.

 176 
les petits macarons
This ice milk uses both anise seeds and star
anise, to make sure that the flavor fully comes out. I like to serve it as part of
an assortment of macarons, which is a great way to get people to try more un-
usual flavors. Pair with Licorice (page 79) or Vanilla (page 72) shells.

Makes 3 cups, enough for

40 small sandwiched macarons
½ vanilla bean
½ cup (100 grams) granulated sugar
1½ cups (368 grams) half-and-half Anise
2 tablespoons (16 grams) anise seeds
4 whole star anise Ice Milk
¼ cup (72 grams) light corn syrup

Split the vanilla bean in half lengthwise, and use the back of a paring knife to
scrape out the seeds. Stir them into the granulated sugar, and rub the bean
into the sugar to extract as many seeds as possible.
Bring the vanilla bean, sugar, half-and-half, anise seeds, star anise, and
corn syrup to a boil in a small saucepan over medium-high heat, stirring to
dissolve the sugar. Remove from the heat and infuse for 1 hour.
Strain the mixture. If it is not completely cool, refrigerate it for about 20
minutes. Pour it into an ice cream maker and process according to the man-
ufacturer’s instructions. Transfer the anise ice milk to a freezer-safe con-
tainer, cover, and freeze for at least 2 hours, up to 1 month.

 177 
frozen fillings
 The buttermilk makes this ice milk slightly
tangy, and gives it a more interesting flavor than if you were to simply make
orange ice milk. Pair this filling with Orange (page 77) or Almond (page 40)
shells.

Makes 3 cups, enough for

40 small sandwiched macarons
1 cup (282 grams) buttermilk
Orange– ¾ cup (180 grams) heavy cream
1 tablespoon (12 grams) freshly squeezed and
Buttermilk strained lemon juice (from ½ lemon)
3 tablespoons (36 grams) freshly squeezed and
Ice Milk strained orange juice (from 1 orange)
½ cup (100 grams) granulated sugar
1 tablespoon (13 grams) Grand Marnier

Blend together the buttermilk, cream, lemon juice, orange juice, sugar, and
Grand Marnier in a blender until completely smooth, about 1 minute. You
can also place all the ingredients in a bowl and blend with an immersion
blender. Pour the mixture into an ice cream maker and process according to
the manufacturer’s instructions.
Transfer the orange–buttermilk ice milk to a freezer-safe container, cover,
and freeze for at least 2 hours, up to 1 month.

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les petits macarons
Coffee leftover from breakfast will work well
here, even if it might stretch the definition of “freshly brewed” by a couple
of hours. This filling tastes just like fudgesicles, especially when paired with
Cocoa Shells (page 75).

Makes 3 cups, enough for

40 small sandwiched macarons
¼ cup (50 grams) granulated sugar
2 tablespoons (36 grams) light corn syrup
¼ cup (25 grams) cocoa powder
1
⁄3 cup (90 grams) freshly brewed coffee
Pinch fine sea salt
Fudgesicle
1 cup (228 grams) milk
4 ounces (120 grams) milk chocolate, chopped
1 tablespoon (13 grams) dark rum

Bring the sugar, corn syrup, cocoa powder, coffee, salt, and milk to a boil in a
medium saucepan over medium-high heat, whisking to dissolve the cocoa
powder. When it reaches a boil, remove from the heat and add the chocolate
and rum. Whisk thoroughly until smooth. Let cool to room temperature.
Transfer the chocolate mixture to a blender and blend until it’s com-
pletely smooth, about 2 minutes. Pour the mixture into an ice cream maker
and process according to the manufacturer’s instructions.
Transfer the fudgesicle ice milk to a freezer-safe container, cover, and
freeze for at least 2 hours, up to 1 month.

 179 
frozen fillings
 I like to use a honey that will reinforce the
flavor of the macaron shells—for example, a lavender honey for Lavender
Shells (page 89). Buckwheat honey is delicious with Lime (page 78) or Black
Pepper (page 101) shells, and any honey will be a great match for Walnut
Shells (page 68).

Makes 3 cups, enough for

Honey 40 small sandwiched macarons
Frozen ½ vanilla bean
1½ cups (357 grams) plain Greek-style yogurt
Yogurt 2
⁄3 cup (220 grams) honey

Split the vanilla bean in half lengthwise, and use the back of a paring knife to
scrape out the seeds.
Blend together the vanilla seeds, yogurt, honey, and 3⁄4 cup (172 grams)
water in a blender until completely smooth, about 2 minutes. You can also
place all the ingredients in a bowl and blend with an immersion blender. Pour
the mixture into an ice cream maker and process according to the manufac-
turer’s instructions.
Transfer the yogurt mixture to a freezer-safe container, cover, and freeze
for at least 2 hours, up to 1 month.

 180 
les petits macarons
In North America, persimmons are typically
available from November to January. My grandfather had a tree in his
backyard in rural Maryland, which I loved to visit when it was time to har-
vest the fruits. You will find two varieties: hachiya, which is astringent, and
fuyu, which is not and looks almost like an orange tomato. Either will work
for this recipe; just make sure that they are very ripe. So that the sweet,
almost apricot-like flavor of the fruit can really shine, I usually pair it with
Almond Shells (page 40).

Makes 3 cups, enough for

40 small sandwiched macarons
3 (675 grams) ripe persimmons Persimmon
½ cup (100 grams) granulated sugar
1 cup (245 grams) half-and-half
Ice Milk
¼ cup (72 grams) light corn syrup
1 teaspoon (3 grams) vanilla extract
Pinch fine sea salt

Cut the persimmons in half, scoop out their flesh, and place it in a blender.
Add the sugar, half-and-half, corn syrup, vanilla extract, and salt and blend
until completely smooth, about 2 minutes. You can also place all the ingredi-
ents in a bowl and blend with an immersion blender. Pour the mixture into an
ice cream maker and process according to the manufacturer’s instructions.
Transfer the persimmon ice milk to a freezer-safe container, cover, and
freeze for at least 2 hours, up to 1 month.

 181 
frozen fillings