Yuzu Macaron with Candied Grapefruit & Wasabi (Macaron Delicieux by Pierre Hermé)


I’m not sure another page needs to be written in the great saga of humans vs. macarons but in this case it’s a rematch, a personal vendetta. We made this recipe last year as part of a week-end project at NoRecipes and i still vividly remember how extraordinarily delicious those macarons were even though the experiment wasn’t a total success. That day we struggled with oven temperatures (or was it the humidity?) and as a result half of the meringue shells sunk in the middle. The other half came out okay but were imprinted with pencil markings at the bottom because i had forgotten to turn the parchment paper over before piping the macarons. Needless to say, it didn’t keep us from devouring them later on. Even the ugly ones.

It’s a little bit like the taste got tattooed in the back of my mind and i’ve been waiting ever since for the right circumstances to take my sweet revenge. Finding fresh yuzu and fresh wasabi at the Japanese supermarket last week is what triggered attempt #2 and boy.. i’m glad i did. Let’s raise our glass to another Pierre Hermé’s recipe that hits the nail on the head. The perfect harmony between the yuzu flavored white chocolate ganache, the candied grapefruit and the fresh wasabi is just mind-boggling to me.

Of course, most people will say.. WHAT!? at the thought of wasabi in a macaron. We’re not talking about the overwhelming bite that could make you shed a tear here, just the gentle heat that tickles your nostrils.


Pierre Hermé recommends enjoying his macarons at room temperature but at the risk of receiving tickle-torture threats from his fans i’m gonna go against the opinion of the master on this one. Those are at their prime straight out of the refrigerator 2 or 3 days after they’re made. You can trust me on that, i ate about a zillion of those at every possible stage of maturation.

So here’s an translation/ adaptation of the work of the master. For ambitious bakers only.

  • Yuzu Macaron with Candied Grapefruit & Wasabi (Macaron Delicieux by Pierre Hermé)

    • Recipe translated/adapted from Pierre Herme’s “Macaron”
    • Makes about 72 macarons
    • yuzu-macaron-4

    • For the candied grapefruit:
    • 2 grapefruits
    • 1 liter water
    • 500 g granulated sugar
    • 1 star anise
    • 10 peppercorns
    • 1 vanilla bean
    • 4 tbs lemon juice
    • For the meringue:
    • 300 grams almond flour, sifted
    • 300 grams powdered sugar
    • 110 grams egg whites, aged 7 days (or left outside covered overnight)
    • 300 grams powdered sugar
    • 75 grams bottled spring water
    • 110 grams egg whites, aged 7 days (or left outside covered overnight)
    • For the yuzu ganache with wasabi:
    • 40 grams yuzu juice (or lime juice)
    • 300 grams creme fraiche
    • 375 grams Valhrona white chocolate
    • 20 grams grated fresh wasabi (or use tube)
    • For the finish:
    • 150 grams pistachios, non salted
    • For the candied grapefruit:
    • The day before, wash the grapefruits. Cut and discard the extremities and slice (top to bottom) thick chunks of the skin with one centimeter of the pulp still attached. Place them in a pot of boiling water and boil for 2 minutes. Drain. Run the grapefruit chunks under cold water. And repeat the same operation 2 more times.
    • Crush the peppercorns with the back of a saute pan and place in a small pot with the water, sugar, lemon juice, star anise and the vanilla bean split in half. Bring to a simmer. Add the grapefruit chunks. Cover the pot 3/4 and keep it at a very low simmer for 1 1/2 hour.
    • Transfer the candied grapefruit + syrup to a container. Let it cool, cover and refrigerate overnight.
    • The next day, drain the grapefruit from the syrup and cut into little cubes.
    • Dry the pistachios in a very low oven. Turn them into a powder in a food processor. Sift and reserve.
    • yuzu-macaron-1

    • For the meringues:
    • Sift the almond flour and the powdered sugar in a medium bowl. Add them to the almond flour and to the powdered sugar. Add the first batch of egg whites (110 gr) without mixing them.
    • In a small saucepan, combine the water and sugar and bring to a boil until it reaches 118’C. Meanwhile, place the second batch of egg whites in the bowl of a mixer equipped with the whisk attachment. When the sugar is at 115’C start beating the whites on medium speed.
    • Pour the sugar at 118’C over the egg whites. Beat until the temperature of the mixture drops to 50’C and you have a compact and shiny meringue. Fold the meringue into the almond-sugar-egg white mixture until it’s homogeneous. Place in a large pastry bag with a plain #11 tip.
    • Place parchment paper on 4 baking trays and use a pencil to draw 1 1/2 inches circles to cover the surface with 1/2 inch in between. You should have about 36 circles on each parchment papers. Turn over the paper so the pencil markings won’t transfer to the meringues.
    • Pipe rounds of the meringue dough onto the prepared parchment paper. Sprinkle the pistachio powder over the meringues and let them out at room temperature for at least 30 minutes. This is a very important step where the piped meringue rounds develop a thin ‘crust’ over their surface.
    • Preheat the oven to 350’F. Bake the meringues for exactly 12 minutes. Open the oven door quickly-twice during cooking. When the cookies are cooked slide the parchment paper onto a work surface and leave them to cool.
    • yuzu-macaron-11

    • For the yuzu ganache with wasabi:
    • Place the chopped white chocolate in a bowl of a bain-marie and melt. Heat the yuzu juice to 40’C. Bring the creme fraiche to a near simmer. Pour the creme fraiche over the white chocolate in two additions. Add the yuzu juice. Add the grated wasabi. Mix until smooth and scrap the mixture in a pyrex dish. Cover with plastic wrap and let it cool in the refrigerator.
    • Assemble the macarons:
    • Place the yuzu ganache in a pastry bag equipped with a plain tip. Garnish half the meringues with the yuzu ganache, place 3 or 4 cubes of the candied grapefruit in the middle and cover with the other half to make a sandwich. Refrigerate in an hermetic box for 24 hours. Enjoy them cold or at room temp’.
    • yuzu-macaron-5

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  • http://alittlebitofchristo.blogspot.com doggybloggy

    bokeh – I feel like I am smack in the middle of some sort of “porn” experiment! “take the girl, dont hurt me…”

  • http://manggy.blogspot.com Manggy

    Hm, maybe Herme lives in 4 degree Celsius weather? Anyway, I wouldn’t let just anything touch, let alone tickle, my nostrils, but I’d gladly let these :)

  • http://www.gracenotesnyc.com Grace

    I tried making macarons two weeks ago (looks wise I still need work, but they tasted great!) – going to try this recipe for macarons experiment part 2.

  • http://bunkycooks.com bunkycooks

    How can I top the first comment?! 😉 I will make this recipe my second mac attempt. Nothing left to say…these are beautiful!

  • http://blog.lemonpi.net Y

    These sound really delicious, and I can bet the flavour is extraordinary!

  • http://www.my-easy-cooking.com nina

    I am mustering up the courage to try macarons still this year!!!
    These flavors are so intense and exotic, wow!

  • http://cakeonthebrain.blogspot.com cakebrain

    you say “macaron” and I come-a-runnin’! I haven’t made macarons in a while. I must admist I’m not a wasabi lover and don’t even eat it with sushi ordinarily. However, with all that sugar, you might be able to convince me of eating a few in the form of your macarons!

  • http://www.sugarbar.org diva@The Sugar Bar

    These are beautiful and I do wanna know how wasabi tastes in a sweet! I’ve gone past Pierre Herme a couple of times and looked longingly at the strawberry/wasabi one. Time I got tasting!

  • http://staceysnacksonline.com Stacey Snacks

    As soon as I read the title in my google reader, I knew this had Marc’s mark on it!

  • http://astheroshe-accro.blogspot.com astheroshe

    I am always worried about putting these in the fridge..


  • http://www.papillesetpupilles.fr/ Anne

    They are wonderful. I LOVE yuzu and I will try this recipe. So yummy !

  • http://cuisine-saine.fr Karen (cuisine saine)

    I’m really curious tasting it !

  • http://foodmayhem.com Jessica Lee Binder

    Gorgeous photos! Having been fortunate enough to get to eat these macarons, I can give two words of advice to anyone reading. 1. If you have enough money, hire Stephane at any cost.
    2. Even if it takes several tries, you should try and try again to make these. Yum Yum!

  • http://trissalicious.com Trissa

    In the war of people versus macarons, macarons will always win which is why we are all enthralled by these delicious almond cookies. Yours looks perfect. One day, when I want to submit to defeat, I’ll try to make them! :)

  • http://www.foodgal.com Carolyn Jung

    They’re at their prime three days after making them? How interesting! Love the Asian trifecta of flavors, too.

  • http://www.6bittersweets.com Xiaolu @ 6 Bittersweets

    Aw this looks so good! I still need to find fresh yuzu.

  • http://www.myonlinemeals.com kathy

    Wow that’s something I haven’t tried yet. Wasabi, grapefruit and meringue. Great photos. It looks tempting. :-)

  • http://www.kitchentravels.com Dawn (KitchenTravels)

    Incredible, as always. The one and only time I tried fresh wasabi, I found it to be much milder than the “tube” version. Was that true for you, too?

    I have to admit I probably won’t be attempting these any time soon. But they do look amazing!

  • http://www.lafujimama.com Fuji Mama

    GORGEOUS. We visited a wasabi farm in the Japanese Alps about 2 years ago and they were serving wasabi ice cream that was insanely delicious, so I totally get the sweet wasabi combo! I am going to have to get my hands on some yuzu and fresh wasabi because I MUST make these.

  • http://michellesartisticcorner.wordpress.com Mac

    oh I know everyone is in love with Macarons, and yours are BEAUTIFUL, but after reading this I want to try the candied grapefruit!!

  • http://freshlocalandbest.blogspot.com/ Christine @ Fresh Local and Best

    The flavor combination is intriguing to say the least. These macarons sound absolutely amazing!

  • http://dodol-mochi.blogspot.com Pei-Lin

    You finally had these macarons posted here!! They look gorgeous! Actually, I do think the addition of wasabi paste an interesting one … Any of these macs left for me!? =(

    Thanks for inspiring me! My working life has made extremely tired. When there’s an opportunity, I hope I get to give macarons another shot again. Keep it up!

  • http://www.jencrafted.blogspot.com Jencrafted

    What exotic flavor pairings?! How creative! I foresee some kind of sushi-tempura flavors in the future….;-)
    Congrats on making Top9!

  • http://www.TeenieCakes.com Cristina @TeenieCakes

    Your macarons turned out perfectly beautiful and love your image captures and styling. Enjoyed your write-up…especially about the pencil stencil on the first batch! =)

  • http://www.kitchenbutterfly.com Kitchen Butterfly

    Superb. I love making my ganaches with creme fraiche too! I now need to find out what yuzu is….and how to try some! Yummy macs

  • http://onlynaturefoodporn.com/ Loong @ Only Nature: Food porn

    That is inspiring!

  • http://dessert-before-dinner.blogspot.com Stephanie

    Just made this recipe a few days ago. Changed up the filling a little but, but the flavors were so fantastic. Loved this recipe

  • Maggie

    I’m planning to attempt this, because they sound AMAZING, but I have a question.  Looking at the ingredients, the recipe appears unusual.  Is the meringue (boiled sugar/water into whipped egg whites) REALLY made with *powdered* sugar and not caster sugar?  I find this very strange because every other macaron recipe that uses the Ialian meringue method that I’ve seen (even some of Herme’s) calls for caster sugar to make the meringue.  Could you please clarify before I have to dump a hole batch in the trash?