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SIGNATURE 7 MACARONS

19.9

Delivery by courrier

€19.90

Available from 8/26/2019

Available to 11/2/2019

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  • macarons-signature-pierre-herme
  • macarons-signature-pierre-herme

macarons-signature-pierre-herme

Box of 7 macarons assorted composed of : 


ISPAHAN (allergens 2-4-5-6)
Rose, Litchi & Raspberry


MOGADOR (allergens 2-4-5-6)
Milk Chocolate & Passion Fruit


INFINIMENT VANILLE DE MADAGASCAR (allergens 2-4-5-6)
Madagascar Vanilla


INFINIMENT CARAMEL (allergens 2-5-6)
Salted-Butter Caramel


INFINIMENT CHOCOLAT PAINEIRAS (allergens 2-4-5-6)
Pure Origin Brazilian Dark Chocolate, Paineiras Plantation


INFINIMENT PRALINÉ NOISETTE (allergens 2-4-5-6-7)
Hazelnut Praline & Crispy Praline


INFINIMENT PISTACHE (allergens 2-4-5-6-8-13)
Pistachio


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 product


ISPAHAN (allergenes 2-4-5-6) Sugar, ALMONDS, EGG white, cocoa butter, litchis puree (7,4%), whole MILK powder, rapsberry puree (3,3%), cream (MILK), glucose syrup, emulsifiers : GMO-free SOYA lecithin and E471, rose natural flavour, food colouring : radish, blackcurrant and apple concentrates, acidifier : E334, thickener : pectin, vanilla natural extract and colour : carmines.


MOGADOR (allergenes 2-4-5-6) Sugar, passion fruits puree (14%), ALMONDS, EGG white, cocoa butter, whole MILK powder, cocoa beans, invert sugar, emulsifier : GMO-free SOYA lecithin, colours : curcumin and carmines.


INFINIMENT PRALINÉ NOISETTE (allergenes 2-4-5-6-7) Sugar, chopped HAZELNUTS (15,2%), ALMONDS, EGG white, butter (MILK), HAZELNUTS paste, water, cocoa butter, cocoa beans, natural vanilla extract, emulsifier : GMO-free SOYA lecithin and vanilla powder.


INFINIMENT VANILLE DE MADAGASCAR (allergenes 2-4-5-6) Sugar, cream (MILK), ALMONDS, EGG white, cocoa butter, whole MILK powder, vanilla pods powder (1,1%), invert sugar, vanilla powder, emulsifier : GMO-free SOYA lecithin and vanilla natural extract.


INFINIMENT CHOCOLAT PAINEIRAS (allergenes 2-4-5-6) Sugar, cocoa beans, cream (MILK), ALMONDS, EGG white, butter (MILK), water, cocoa butter, emulsifier : GMO-free SOYA lecithin, vanilla natural extract, Guérande salt and colour : carmines.


INFINIMENT PISTACHE (allergenes 2-4-5-6-8) Sugar, cream (MILK), ALMONDS, EGG white, cocoa butter, whole MILK powder, PISTACHIOS paste 3,1% (green PISTACHIOS, sugar syrup, water, PISTACHIO flavour and coumarin), emulsifier : GMO-free SOYA lecithin, vanilla natural extract, colours : chlorophyllins and curcumin.


INFINIMENT CARAMEL (allergenes 2-5-6) Sugar, butter 14,6% (MILK), cream (MILK), ALMONDS, EGG white, food colouring : apple, hibiscus and turmeric concentrates, salt and colour : curcumin.


Déclaration nutritionnelle pour/Nutritional Values per 100 g : énergie/ energy: 1882kJ/ 450kcal ; matières grasses/ fat: 26g ; dont acides gras saturés/of which saturates: 10g ; glucides/ carbohydrate: 48g ; dont sucres/ of which sugars: 44g ; protéines/ protein: 7,1g ; sel/salt: 0,10g.


Weight : 100g


Price per kilo : 199€.


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.