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18 MACARONS ÉDITION LIMITÉE ÉTÉ

50
€50.00
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  • 18-macarons-ete

18-macarons-ete

Box of 18 macarons assorted composed of :


EMOTION (allergens 2-4-5-6)
Strawsberry & Timut Pepper


JARDIN JAPONAIS (allergens 2-4-5-6)
Morello Cherry, Lemon & Tonka Bean


VELOUTE MONTEBELLO (allergens 2-4-5-6-8)
Yogourt & Pistachio, Raspberry


INFINIMENT GRIOTTE (allergenes 2-4-5-6)
Cherry


CELESTE (allergenes 2-4-5-6)
Passion Fruit, Rhubarb & Strawberry


INFINIMENT ABRICOT (allergens 2-4-5-6)
Apricot


Subject to availability.

The macarons will keep for 5 days in the lower part of your refrigerator. We advise taking them out half an hour before serving to get the full benefit of their textures and flavours.


Recommended beverages : tea, coffee, water.


The figures noted next to each macaron allow you to identify the allergens directly present in each recipe: 1: Gluten - 2: Egg - 3: Peanuts - 4: Soybeans (without GMO) - 5: Milk - 6: Almonds - 7: Hazelnuts - 8: Pistachios - 9: Pecan nuts - 10: Other nuts - 11: Sesame seeds - 12 : Celery - 13 : Mustard - 14 : Crustaceans, fishes, molluscs - 15 : Fish gelatin - 16 : SO²* All our macarons contain traces of gluten, egg, peanuts, soya, other nuts and sesame seeds. *SO² Sulfites, sulfur dioxide, SO2 concentration > 10mg/kg of produc


CELESTE (allergènes 2-4-5-6) Sugar, ALMONDS, EGG white, cream (MILK), cocoa butter, whole MILK powder, strawberry puree (3,4%), passion fruits puree (3,3%), concentrate passion fruit juice powder, rhubarb puree (1,1%), glucose syrup, food colouring : radish, blackcurrant and apple concentrates, lemon juice, emulsifier : GMO-free SOYA lecithin, acidifier : E334, thickener : pectin, vanilla natural extract, cloves powder and colour : curcumin.


INFINIMENT GRIOTTE (allergenes 2-4-5-6) Sugar, ALMONDS, Morello cherry puree (10,8%), EGG white, cocoa butter, dried cherries (5,7%), whole MILK powder, cream (MILK), raspberry puree, invert sugar syrup, emulsifier : GMO-free SOYA lecithin, vanilla natural extract, Tonka beans, colours : carmines and vegetal charcoal.


JARDIN JAPONAIS (allergenes 2-4-5-6) Sugar, ALMONDS, cherry puree (12%), EGG white, cocoa butter, whole MILK powder, cream (MILK), lemon juice (2,7%), invert sugar syrup, food colouring : radish, blackcurrant and apple concentrates, emulsifier : GMO-free SOYA lecithin, lemon zests, Tonka beans, vanilla natural extract and colour : carmines.


EMOTION (allergenes 2-4-5-6) Sugar, ALMONDS, cream (MILK), EGG white, strawberry puree (7,5%), cocoa butter, whole MILK powder, glucose syrup, Timut pepper (0,5%), Sarawak black pepper, emulsifier : GMO-free SOYA lecithin, acidifier : E334, thickener : pectin, vanilla natural extract and colour : carmines.


INFINIMENT ABRICOT (allergenes 2-4-5-6) Sugar, apricots puree (14,8%), ALMONDS, cocoa butter, EGG white, whole MILK powder, lemon juice, cream (MILK), potato starch, emulsifier : GMO-free SOYA lecithin, vanilla natural extract, colours : curcumin and carmines.


VELOUTE MONTEBELLO (allergenes 2-4-5-6-8) Sugar, ALMONDS, cream (MILK), EGG white, cocoa butter, whole MILK powder, raspberry puree (3,5%), PISTACHIOS paste 1,7% (green PISTACHIOS, bitter ALMONDS and salt), yogurt powder 1,4% (MILK), glucose syrup, acidifiers : E296, E330 and E334, yogurt natural flavour, emulsifier : GMO-free SOYA lecithin, thickener : pectin, vanilla natural extract, colours : chlorophyllins and curcumin.


Déclaration nutritionnelle pour/Nutritional Values per 100g : énergie/ energy: 1724kJ/ 411kcal ; graisses/ fat: 19g ; dont acides gras saturés/of which saturates: 7,3g ; glucides/ carbohydrate: 54g ; dont sucres/ of which sugars: 49g ; protéines/ protein: 6,4g ; sel/salt: 0,13g.


Weight : 270 g


Price per kilo : 185,18€.


Defrosted product/ Do not re-freeze:


About our manufacturing techniques.


Creations from Pierre Hermé in Paris are produced in our own workshops. Our products shine a spotlight on our time-tested patisserie techniques, artisanal movements, and know-how. We carefully select our ingredients for their flavour and characteristics. To preserve the most important elements of each ingredient, we prefer to use cold instead of sugar. Refrigeration in positive cold, freezing in negative cold, we use the best that technology has to offer. Our only objective is the pleasure and emotions our creations evoke. Our pastries, our macarons, our chocolates are all sensitive to temperature differences and can only be kept for a short period of time. Packaging them perfectly is thus vital. This fragility is explained in particular due to their high water content, which can lead to the development of microorganisms, but also due to the absence of preservatives in our process. We know that certain ingredients, and certain products, are particularly fragile.  As a result we freeze then unfreeze them to preserve their texture, to limit the development of microbes and to preserve all of their organoleptic properties in tact. We control the temperature and hygrometry at each stage of product life to ensure that our customers have an incomparable experience.