Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ispahan macaron. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Beautiful pink macaron cake inspired by the iconic "Ispahan" dessert 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 favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Ispahan macaron is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have ispahan macaron using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Ispahan macaron:
- Take 1 egg white (around 30g)
- Take 20 g white sugar
- Get 65 g icing sugar
- Make ready 40 g almond powder
- Make ready 2 tsp red food colouring
- Make ready 2 tsp rose water
- Prepare 100 g white chocolate
- Get 5 g butter
- Make ready 30 g whipping cream
I've always read about how amazing Pierre Herme's ispahan macarons are, but unfortunately, I never got to try any. Sift the confectioners sugar with the ground almonds. This recipe is the famous Ispahan Macaron. Macarons should be made using the metric system as it needs to be precise measurements, so a scale is needed.
Steps to make Ispahan macaron:
- 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 Vegan Ispahan, made with Italian Meringue Aquafaba Macarons. Rose Shell, White Chocolate Rose Cream, Lychees and Raspberries. La recette du macaron Ispahan, signé Pierre Hermé. Comment préparer le mythique macaron de Pierre Hermé ? Framboises, litchis, poudre d'amande et essence.
So that’s going to wrap this up with this special food ispahan macaron recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
