| Number | Flavor Name (Translation) | Key Technique | Difficulty | | :--- | :--- | :--- | :--- | | | Saffron & Fleur de Sel | Infusing saffron threads into hot cream 24hrs before use. | Advanced | | 14 | White Truffle & Hazelnut | Savory macaron; requires truffle oil emulsification. | Expert | | 22 | Rose & Lychee (Ispahan) | The most famous flavor. Two-tone pink shell with rose petal. | Intermediate | | 33 | Milk Chocolate & Wasabi | Japanese-inspired heat-to-sweet ratio. | Advanced | | 41 | Candied Grapefruit & Pepper | Using pectin for a fluid jelly center, not a ganache. | Expert |
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