Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special 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.
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 favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Ispahan macaron is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook 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)
- Make ready 20 g white sugar
- Take 65 g icing sugar
- Prepare 40 g almond powder
- Take 2 tsp red food colouring
- Take 2 tsp rose water
- Prepare 100 g white chocolate
- Take 5 g butter
- Get 30 g whipping cream
Macaron Ispahan Ladurée version Rock • TUTO FIMO POLYMER CLAY. Biscuit macaron à la rose, crème aux pétales de roses, framboises et letchis. Bien plus qu'un gâteau, un pur bonheur. L'accord parfait de la saveur Ispahan.
Instructions 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.
Pierre Hermé is known as the "Picasso of Pastries" whose innovative flavors on macaroons established haute couture pastry in France. Coming from a family of pastry chefs. Le macaron mythique de Pierre Hermé : framboises, litchis et crème parfumée à la rose.. L'Ispahan, macaron à la rose et litchis créé par Pierre Hermé, celui que Vogue Magazine appelle Voila mon Ispahan, la pâtisserie que je suis venu chercher afin de dépecer, déguster et décortiquer. Rose flavoured macaron filled with rose petal and lychee cream, embellished with fresh raspberries.
So that is going to wrap it up with this special food ispahan macaron recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
