Ispahan Macaron
INGREDIENTS
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by Pierre Hermé)
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makes about 72 macarons
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For the raspberry jelly:
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420g raspberries
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35g caster sugar
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2 leaves of gelatine (2g each)
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For the macaron shells:
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300g ground almonds
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300g icing sugar
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110g ‘liquefied’ egg whites
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4g strawberry food coloring
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4g carmine red food coloring
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300g caster sugar
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75g mineral water
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110g ‘liquefied’ egg whites
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For the lychee and rose ganache:
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410g Valrhona Ivoire couverture or white chocolate
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400g lychees (preserved in syrup)
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60g liquid crème fraîche or whipping cream (35% fat)
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3g rose essence
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