Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ispahan macaron. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Ispahan macaron is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Ispahan macaron is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have ispahan macaron using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ispahan macaron:

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

L'accord parfait de la saveur Ispahan. The ispahan macaron is a mix of rose cream, lychee, and fresh raspberries sandwiched between I've always read about how amazing Pierre Herme's ispahan macarons are, but unfortunately, I. The Vegan Ispahan, made with Italian Meringue Aquafaba Macarons. Rose Shell, White Chocolate Rose Cream, Lychees 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.

Sift the confectioners sugar with the ground almonds. You can keep this macaron in the refrigerator for two days. This recipe was originally published in "My Best Pierre. La recette du macaron Ispahan, signé Pierre Hermé. Comment préparer le mythique macaron de Pierre Hermé ?

So that’s going to wrap it up for this exceptional food ispahan macaron recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!