Big Pierre Herme Ispahan Macarons with raspberry and rose petal

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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


  1. Make macaron shells as directed in the basic macarons recipe.
  1. Leave the circles to form a crust for at least 30 minutes at room temperature.
  2. Preheat the oven: convection oven at 350° F . Slide the tray into the oven.
  3. Bake for 20 to 25 minutes, quickly opening and shutting the open door twice during cooking.
  4. 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.
  5. 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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