August is coming to an end (and back-to-school is approaching :S) but there’s still time to share with you the second cake I’d made for my birthday. It’s Pierre Hermé’s Ispahan macaron, a classic. The word “Ispahan”, coined by the chef, refers to the combination of raspberry, lychee and rose flavours. A combo I’d been wanting to try for ages! Now it’s done.
The macaron cake was a first, too. As used as I am to making small macarons (you’ll find plenty of recipes on the blog, by the way), making a large macaron had been a real ordeal until now. So I’m really pleased with the result 🙂
As for the recipe itself, it left me a little puzzled… Pierre Hermé’s buttercream really has a particular texture that frankly made me doubt (so I advise you to use a very good quality butter). I was really worried about the result and didn’t dare present this dessert, that’s how bad it was! But I had to form an opinion! In the end, the texture wasn’t so off-putting when you taste the cake as a whole. But I’m not a fan, and the next time I make the Ispahan, I’ll pipe a rose-flavoured diplomat cream instead. We’ll see…
As for the taste, it’s surprising but it works! The raspberry, lychee and rose flavours blend wonderfully and it’s really pleasant on the palate. And yet I’m not too keen on floral flavours.
Please note that I adapted the proportions of Pierre Hermé’s recipe. I divided the quantities to make just one macaron of 20 cm in diameter. And I replaced the rose essence and rose syrup with rose water. Watch the amount: if you’re heavy-handed with the rose water, it quickly becomes sickly, so go little by little and above all, taste!
Ingredients & Method
4 components · Full recipe
Shells
Ingredients
- 2 × 52g (1.8 oz) egg whites
- 150g (5.3 oz) icing sugar
- 150g (5.3 oz) ground almonds
- 50g (1.8 oz) water
- 150g (5.3 oz) caster sugar
- pink powder food colouring
Method
1
Blend the icing sugar and ground almonds together, then sift.
2
Cook the water and caster sugar to 118°C / 244°F. Add the pink food colouring to the syrup, then pour it in a thin stream over 52g (1.8 oz) of egg whites whisked to stiff peaks.
3
Fold the remaining 52g (1.8 oz) of egg whites into the almond and icing sugar mixture until combined.
4
Fold the Italian meringue into the almond mixture and macaronage until the batter is smooth and shiny.
5
Pipe two discs approximately 19cm (7.5 in) in diameter onto a baking sheet lined with parchment paper. Any remaining batter can be piped as small individual macarons.
6
Bake the large discs at 130°C / 265°F for 30–40 minutes, and the small macarons at 120°C / 250°F for 22 minutes. Leave to cool completely before removing from the paper.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Italian Meringue
Ingredients
- 2 egg whites
- 125g (4.4 oz) sugar
- 37.5g (1.3 oz) water
Method
1
Bring the sugar and water to the boil. When the syrup reaches 110°C / 225°F, begin whisking the egg whites to stiff peaks.
2
When the syrup reaches 118°C / 244°F, pour it in a thin steady stream over the whisked egg whites while continuing to whisk.
3
Increase the speed and continue whisking until the meringue has cooled to finger temperature. You will only need 87g (3.1 oz) of meringue for the rose cream.
Rose Cream
Ingredients
- 87g (3.1 oz) Italian meringue (from the recipe above)
- 45g (1.6 oz) milk
- 2 egg yolks
- 23g (0.8 oz) sugar
- 225g (7.9 oz) soft butter
- rose water to taste (about 2 tbsp)
Method
1
Whisk together the egg yolks and sugar.
2
Heat the milk until boiling, then pour it over the yolk mixture and return to the heat.
3
Cook to 85°C / 185°F, stirring constantly with a spatula – do not let it boil. Leave to cool, stirring occasionally.
4
Beat the butter vigorously in a stand mixer, first with the paddle attachment then switching to the whisk.
5
Add the cooled custard to the butter and mix until smooth.
6
Fold in the Italian meringue with a spatula, then add the rose water a little at a time, tasting as you go. Use immediately.
Assembly
Ingredients
- 2 punnets fresh raspberries
- 1 can lychees (or fresh)
Method
1
Drain the lychees and cut each one into 2 or 3 pieces.
2
Place the first macaron disc upside down. Pipe a spiral of rose cream using a nozzle no. 10. Place a ring of raspberries around the visible outer edge, then continue with more rings towards the centre.
3
Place the lychee pieces between the raspberry rings. Add more cream as needed, then top with the second disc and press down gently.
4
Decorate the top as desired with raspberries, redcurrants or a mint leaf.
5
Pierre Hermé’s note: ideally make this the day before serving. It will keep for 2 days in the refrigerator.
Gallery
