https://www.copymethat.com/r/96XRUbJxC/pierre-hermes-classic-ispahan-macaron/
16643083
LCsiDXA
96XRUbJxC
2024-05-18 19:49:22
Pierre Hermé's Classic Ispahan Macaron
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French Macaron
Ingredients
- subheading: For the raspberry jelly:
- 420g raspberries
- 35g caster sugar
- 4g gelatine leaves
- subheading: For the macaron shells:
- 300g ground almonds
- 300g icing sugar
- 110g “liquefied” egg whites (see *)
- 4g approx. strawberry food colouring
- 4g approx. carmine red food colouring
- 300g caster sugar
- 75g mineral water
- 110g “liquefied” egg whites*
- subheading: For the lychee and rose ganache:
- 410g Valrhona Ivory couverture or white chocolate
- 400g lychees (preserved in syrup)
- 60g liquid crème fraiche or whipping cream
- 3g rose essence (from the delicatessen or health food shop)
- subheading: To finish:
- 100g granulated sugar
- A few drops carmine red food colouring
- Or Edible ruby glitter
- note: “Liquefied” egg whites. Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without the risk of turning “grainy”.
Steps
Directions at telegraph.co.uk
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