Recipe of Favorite Ispahan macaron

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, ispahan macaron. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

The French macarons (Lenôtre/Paris) is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron.. ISPAHAN MACARONS Adapted from Pierre Herme This is a recipe for Ispahan Macarons which is a combination of rose, lychee and raspberry. This recipe has been tweaked from the original as I had issues with the quantities in the original recipe. Pour this onto the sugar/almond mixture and mix.

Ispahan macaron is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Ispahan macaron is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook ispahan macaron using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ispahan macaron:

1. Take 1 egg white (around 30g)
2. Get 20 g white sugar
3. Take 65 g icing sugar
4. Take 40 g almond powder
5. Take 2 tsp red food colouring
6. Take 2 tsp rose water
7. Make ready 100 g white chocolate
8. Take 5 g butter
9. Take 30 g whipping cream

Inside, it is filled with a fragrant rose buttercream, lychee cream, and fresh lychee and raspberries. Absolutely perfect for a Parisian afternoon tea party. Pierre Hermé shares the recipe for his best-selling macaron with flavours of lychee, rose and raspberry, ahead of the launch of his limited edition Fetish Ispahan Collection next month. Pierre Hermé is the genius behind the combination of flavors known as Ispahan: lychees, roses, and raspberries.

Instructions to make Ispahan macaron:

1. Let's make the macaron shell first. Sieve almond powder and icing sugar, mix them together in mixing bowl.
2. Beat the egg white gently, then add in white sugar. Meanwhile, add in food colouring. Using a hand mixer, beat the egg white until peaks are formed.
3. When the egg white is ready, fold in almond sugar mixture using a spatula. Fold until the mixture is smooth. To check the consistency of the batter, leave up the spatula from the batter and it should fall off like ribbon.
4. Transfer the mixture to a pastry bag, pipe the mixture into 6 7.5cm diameter circles on a non-stick baking paper. Tap the baking tray twice to remove air bubbles of the batter. Now wait at least 30min in room temperature to let the mixture dry out. Preheat the oven to 190C.
5. When the mixture is complete dried, (you can test by gently touching the surface of the macaron. The mixture should not stick on your hand once it's ready.) you can now put in the oven for 13-15 min.
6. When the macarons are done, cool them on the rack with the baking paper until they are completely cooled. Remove them carefully and set aside.
7. Now, let's work on the Ganache. Melt the Chocolate with butter, mix well. After that, slowly add in whipping cream and mix well. Then add in rose water to taste.
8. Transfer the ganache into a pastry bag, pipe the ganache at the centre of a macaron shell only, then put 6-7 raspberries surrounding the macaron and 1 at the centre of the macaron.
9. Cover the centre of the macaron with generous amount of Ganache and cover it with another macaron. Do the same for rest of the macaron.
10. Top with small amount of Ganache, 1 raspberry and icing sugar to finish.

Pierre Hermé shares the recipe for his best-selling macaron with flavours of lychee, rose and raspberry, ahead of the launch of his limited edition Fetish Ispahan Collection next month. Pierre Hermé is the genius behind the combination of flavors known as Ispahan: lychees, roses, and raspberries. Nowadays you can find this sexy trio as a base for cakes, tarts, bonbons, but they were originally conceived many years ago as macaron filling. Ispahan features two smooth macaron cookies made of Italian meringue, which sandwiches a generous layer of rose crème diplomate, before rings of raspberry and lychee alternate into the center of the cake. The cake is romantically garnished with fresh raspberries and edible rose petals to complete the masterpiece.

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