Macaron Madness 2-Pierre Herme Ispahan Macaron

19 Jun

I have always been a fan of fruit. Summer always excited me as it’s fruits galore season. What made my tummy sing were lychees and mangoes ahhhh!!! To my hearts content, I decided take on Pierre Herme again. I had a profound fondness for macarons and they always tug at my heart strings. A Parisian friend of mine raved about Herme’s wonderful rose macaron. Finally I had his book, Macarons. Herme, to me, was undoubtedly the King of Macarons. I literally drooled over the stunning photographs and couldn’t take my eyes of The Ispahan macaron as it jumped out at me. The exquisitely sweet floral combination of rose, raspberry and lychee had my lips smacking everytime I thought of it. Atlas my knees got weak but boy did my heart sing. They were such beautiful and delightful morsels with a crunch and a chew.

For the first step, rose colouring was added to the macaron mixture. I then made the jelly. While the recipe called for raspberry jelly, I opted for strawberry puree. To make square jellies, I settled on silicone molds to form the jelly first and then sliced them. Silicone molds were so verastile. Once the jelly was set, I assembled them on the macarons. The lychee rose ganache came next. Herme suggested canned lychees, I supposed for a stronger flavour, I used lychee puree instead. Cream was then boiled. The puree and rose extract were then added. The ganache would not be perfect without white chocolate.

So pretty, once they were assembled!!! One taste, had me coming back for more like Oliver. It was a delicious combination; delicately balanced as well.






Ispahan Macaron(adapted from Pierre Herme)

300 g almonds
300 g icing sugar
110 g egg whites
4 g approx. strawberry food colouring ( I chose to use Rose food colouring)
4 g approx. carmine red
300 g caster sugar
75 g water
110 g egg whites
NoteYou will get better volume with old egg whites as the proteins are more relaxed.

Raspberry Jelly
420g raspberries ( I opted for strawberry puree)
35g caster sugar
2 leaves of gelatin weighing 2 g each ( I used about 4 sheets as jelly did not set for me)

Lychee and Rose Ganache
410 g White chocolate (I used Valhrona and Callebaut)
400 g lychees-preserved in syrup (I used lychee puree)
60 whipping cream
3 g rose essence (I used rose extract)

To finish
100 g granulated sugar (I used red sanding sugar)
or Edible ruby glitter

As for extra shells, I used raspberry jam as filling to make raspberry macarons. I encourage you all to try Herme’s macaron recipes you won’t regret it :).

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