The Ispahan Macaron at Pierre Herme: Pierre Herme, France’s best-known
pastry chef, first learned to make macarons as a teenage apprentice in
the 1970s at Lenotre, then the country's pre-eminent temple of
patisserie. But it wasn't until he took over the pastry operation at
Fauchon in the 1980s that he made a name for himself by reinventing
classic recipes and playing with unconventional flavors, like rose,
which he discovered via Bulgarian cooking back when the flower didn't
yet have a role in French confections.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ispahan Macaron
Categories: Cookies, Chocolate, Dairy
Yield: 3 servings

1 Egg white (around 30g/1 oz)
3/4 oz (20 g) white sugar
2 1/4 oz (65 g) icing sugar
1 3/8 oz (40 g) almond powder
2 ts Red food colouring
2 ts Rose water
3 1/2 oz (100 g) white chocolate
1 ts (5 g) butter
1 oz (30 g) whipping cream

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.

Set the oven @ 375ºF/190ºC

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.

Make 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.

By: Erica Leung

RECIPE FROM: https://cooking.nytimes.com

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