I’ve always read about how amazing Pierre Herme’s ispahan macarons are, but unfortunately, I never got to try…
I found this one published by Le Figaro, and there was a video accompanying the recipe showing someone from Pierre Herme making it.
makes 7 macarons
100 g almond powder
100 g powdered sugar
80 g room temperature egg whites (~2 egg whites)
80 g white sugar
3 drops red food coloring
Follow the instructions here for how to make the macaron shells. The ingredients listed above are the double the amount in the instructions, since these macaron shells are much larger (7 cm in diameter to be exact). Add the food coloring when beating the egg whites. Also, disregard the template given as you want to pipe 7 cm diameter circles instead. I also found that I had to bake the shells for a few minutes longer (I baked them for 18 minutes).
How to make:
1. Sift the almond meal and confectioners sugar together. Set aside.
2. In a pristine mixing bowl, start whisking the egg whites at a high speed.
3. Once it begins foaming, start slowly pouring in the sugar. Continue whisking the egg whites until glossy and medium-stiff peaks appear.
4. Pour in 1/3 of the almond meal/confectioners sugar mixture in and fold it in thoroughly using a spatula. There’s no need to be extremely gentle at this stage. This step is called the macronnage and it is key to the success of the macarons.
5. Pour the rest of the almond/confectioners sugar mixture into the egg whites and fold it so that everything is incorporated thoroughly. The mixture should become more glossy and it should be able to form ribbons when lifting the spatula. However, there is still more folding to be done. Be more gentle at this stage. The egg whites should not be able to hold their form, and they should slowly sink down until somewhat flattened. When making a ribbon on the surface, the ribbon should sink in and disappear at around 20 seconds.
6. Fill a pastry bag with the batter and pipe onto parchment paper or a silpat mat. When piping the macarons, keep the piping tip still while piping to get a round macaron. Swirl the tip on the top to finish piping.
7. Tap the pan to get rid of the air bubbles within the batter.
8. Put the macarons in a preheated oven, with an empty pan on the rack below it. Having the double pans lets the macarons rise more evenly, especially if you have an oven with uneven temperatures. If you started at 350 F, turn the temperature down to 325 F at around the 5-6 minute mark. Rotate the pan when you decrease the temperature.
9. The macarons should be done at 12-13 minutes. If the tops don’t move from the feet when nudged, they are done. The macarons should not brown, but slightly overcooking is better than undercooking.
3-4 canned lychees, sliced, drained and patted dry
~12 ounces fresh raspberries
50 g white chocolate, preferably Valrhona
100 g heavy cream (separated into 50g/50g)
1 teaspoon rose syrup
1. Chop the white chocolate into fine pieces and place into a medium bowl.
2. In a saucepan, heat up 50 g of the heavy cream until it’s almost boiling.
3. Pour the heavy cream over the chocolate. Lit it sit for 30 seconds, before stirring from the inside out. Continue until a smooth ganache is formed. Add the rose syrup, mix well, and let it cool to room temperature.
4. In a separate bowl, start beating the other 50 g of heavy cream. Once the heavy cream reaches the same consistency as the ganache, slowly start pouring in the ganache while beating the heavy cream. Once all the ganache has been added, continue beating until the cream starts to thicken. Be careful not to over beat. The mixture should not hold a shape yet, but don’t worry, because the white chocolate will help it solidify in the refrigerator.
5. Cover the cream, and let it refrigerate for 1-2 hours (or if you can stick it in the freezer for 15-20 hours for a faster option).
6. If you’ve washed your raspberries first, make sure the raspberries are completely dry, as even a little bit of moisture can make your macaron shells too soggy.
7. Pipe some of the cream onto the middle of a macaron. Place a ring of raspberries around it. Add some lychee pieces on the cream, and pipe some more cream on top so that it reaches the same height as the raspberries. Place second shell on top, and if you would like, serve with a raspberry and/or rose petal on top.
8. Refrigerate at least overnight before serving.