Ispahan macaron. A recipe for a beautiful pink "Ispahan" macaron cake made famous by Laduree and Pierre Herme. Filled with a fragrant rose buttercream, lychee cream, lychee and raspberries. I was only introduced to Ispahan recently when I read about it online.

Rose Shell, White Chocolate Rose Cream, Lychees and Raspberries. Macaronage is the stage in preparing macaron shells where the batter is worked until smooth, shiny and flowing. Ispahan Macarons - Pierre Herme recipe. You can cook Ispahan macaron using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ispahan macaron

Prepare 1 of egg white (around 30g).
You need 20 g of white sugar.
You need 65 g of icing sugar.
Prepare 40 g of almond powder.
You need 2 tsp of red food colouring.
Prepare 2 tsp of rose water.
You need 100 g of white chocolate.
You need 5 g of butter.
Prepare 30 g of whipping cream.

This is a Pierre Herme recipes for his signature flavour combination Ispahan. This time, it's Ispahan Macarons decorated with a crystallised rose petal. Ispahan macaron cake recipe with rose and lychee cream, fresh raspberries and lychees. J'espère que ce tutoriel polymère sur le macaron Ispahan vous plaira mes Guimauves ! ♥ Rejoins la.

Ispahan macaron instructions

Let's make the macaron shell first. Sieve almond powder and icing sugar, mix them together in mixing bowl..
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..
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..
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..
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..
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..
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..
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..
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..
Top with small amount of Ganache, 1 raspberry and icing sugar to finish..

The Ispahan consists of two macaroon shells, a rose butter cream, fresh raspberries and lychee. The first step starts with making the macaroon shells. The ingredient are syrup, egg whites, food. The Ispahan macaron is a heavenly pastry which consists of the heavenly marriage of three flavors: rose, lychee, and raspberry. Rose flavoured macaron filled with rose petal and lychee cream, embellished with fresh raspberries.