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The king of modern Patisserie, Pierre Hermé has chosen the name “Ispahan” (Isfahan or Nesf-e-Jahan ) Macaron for his mystic Ispahan Macaron, in 1997. The unusual combination of the white chocolate and lychees fruit which has been an exquisite Chinese delicacy for centuries, with a few notes of Rose d’Ispahan; and maybe, a saffron strands flavor, made that Macarons a success.
Ispahan Macarons Shells
- 300 g confectioners’ sugar
- 300 g ground almonds
- 8 g food coloring red carmine
- 110 g egg whites, about 4 eggs
Ingredients For The Italian Meringue
- 75 ml of water
- 300 g superfine sugar
- 4 aged egg whites, about 110 g
- Lychee and rose Ganache
Lychees/White Chocolate Ganache
- 400 g lychees in syrup, drained
- 410 g white chocolate
- 60 g liquid fresh cream
- A few drops of rose essence
- 100 g granulated sugar
- A few drops of carmine red food coloring
- Or edible ruby glitter
- Some raspberries
- Make macaron shells as directed in the basic macarons recipe.
- Leave the circles to form a crust for at least 30 minutes at room temperature.
- Preheat the oven: convection oven at 350° F . Slide the tray into the oven.
- Bake for 20 to 25 minutes, quickly opening and shutting the open door twice during cooking.
- Pipe a mound of ganache onto half the shells. Lightly press a square of frozen raspberry jelly into the center and finish with a dot of Ganache. Top with the remaining shells.
- Store the Macarons for 24 hours in the fridge and bring them back out at the point of serving.
Note: This recipe is adapted from Pierre Herme Macarons: The ultimate recipe from the master patissier cookbook, available on Amazon worldwide.
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