My version of Ispahan Macarons: Rose, Raspberry & Lychee (Litchi)
I was reading Paris Patisseries when i saw the recipe of the famous Pierre Herme's Ispahan Maracons. I thought it would be a good idea to bake these since it has a tinge of rose flavor suitable for Valentine's Day. However, his original recipe is rather time-comsuming to make so i just borrowed his idea of combining the 3 flavors: Rose, Raspberry & Lychee.
The macaron shells are flavored with rose essence and sandwich with raspberry jelly centre & lychee/ rose flavored buttercream. I used the same italian meringue recipe from I love Macarons by Hisako Ogita since i wanted something fast. I was also baking Chocolate Tweet Angel Food Cake at the same time so my entire kitchen was rather chaotic & messy..lol! :S
Please do check out other bloggers' macarons & flavors listed on http://mactweets.blogspot.com!
Rose Macaron Recipe (requested by Jamie)
Adapted from I love Macarons by Hisako Ogita
Macarons
Rose Macaron Recipe (requested by Jamie)
Adapted from I love Macarons by Hisako Ogita
Macarons
Ingredients:-
(A)
60g of almond powder
80g of icing sugar
(B)
50g of eggwhites
(C)
40g of granulated sugar
40g of water
(D)
½ tsp of rose essence
red colored powder (add to your discretion)
(E)
1 tsp of eggwhite powder (Optional)
Method:
1. Preheat oven to 150c (book mentioned at 190c - so largely dependent on your oven temperament..lol! Mine is always hot!)
2. Mix [A] together and process it for 10-20 secs in food processor till fine. Sift it and set aside.
3. Mix ingredients [C] together in microwaveable glass and stir to dissolve sugar. Microwave for 20 sec – take it out and stir to dissolve the sugar. * (check step 4) * Microwave for a further 3½ - 4 mins till the sugar syrup reaches 110c or softball stage. (If you are lazy like me, just look at the syrup, it should be thick and flows like glucose – that should be it). You can also heat sugar syrup over the stove.
4. While the sugar syrup is in the microwave, with handmixer beat the eggwhites [B] till frothy and add in [E] (optional) and beat till soft peaks.
5. When the sugar syrup is ready (be careful since the glass will be very hot!), pour it into the meringue in a slow steady stream avoiding the handmixer (with handmixer still beating). Turn the mixer on low speed and beat till the meringue cools down (should be fast since it’s only very little eggwhites).
6. Pour in half [A] into the meringue & fold. Add the other half in and fold further. Add [D] and fold further. Unlike the French method, this method needs to be folded more – otherwise you’ll get peaks. Fold (Macronnage) until the mixture turns a bit shinny and flows thickly.
7. Pipe onto baking sheet on tray & Leave to dry (should be pretty quick – like 10-15mins?)
8. Place in oven and you’ll see feet rise within first 5 mins. If it doesn’t means failure. If it does, after 5 mins, open the door slightly ajar and bake for further 5mins. After turn the oven to 130c (with door still ajar) and bake for another 5 mins. *(Note: This step largely depends on your oven..my oven is extremely hot..so this always works best for me).
9. Leave to cool and remove macarons from baking sheet.
Raspberry Jelly is made from raspberry puree and agar powder. I don’t know how much exactly cos I always estimate by ‘feel’.
Rose Lychee (Litchi) Buttercream is made by adding Lychee puree (I used canned since they are not in season now) & 1 tsp of Rose water into the buttercream. Again I did this by estimate.
(A)
60g of almond powder
80g of icing sugar
(B)
50g of eggwhites
(C)
40g of granulated sugar
40g of water
(D)
½ tsp of rose essence
red colored powder (add to your discretion)
(E)
1 tsp of eggwhite powder (Optional)
Method:
1. Preheat oven to 150c (book mentioned at 190c - so largely dependent on your oven temperament..lol! Mine is always hot!)
2. Mix [A] together and process it for 10-20 secs in food processor till fine. Sift it and set aside.
3. Mix ingredients [C] together in microwaveable glass and stir to dissolve sugar. Microwave for 20 sec – take it out and stir to dissolve the sugar. * (check step 4) * Microwave for a further 3½ - 4 mins till the sugar syrup reaches 110c or softball stage. (If you are lazy like me, just look at the syrup, it should be thick and flows like glucose – that should be it). You can also heat sugar syrup over the stove.
4. While the sugar syrup is in the microwave, with handmixer beat the eggwhites [B] till frothy and add in [E] (optional) and beat till soft peaks.
5. When the sugar syrup is ready (be careful since the glass will be very hot!), pour it into the meringue in a slow steady stream avoiding the handmixer (with handmixer still beating). Turn the mixer on low speed and beat till the meringue cools down (should be fast since it’s only very little eggwhites).
6. Pour in half [A] into the meringue & fold. Add the other half in and fold further. Add [D] and fold further. Unlike the French method, this method needs to be folded more – otherwise you’ll get peaks. Fold (Macronnage) until the mixture turns a bit shinny and flows thickly.
7. Pipe onto baking sheet on tray & Leave to dry (should be pretty quick – like 10-15mins?)
8. Place in oven and you’ll see feet rise within first 5 mins. If it doesn’t means failure. If it does, after 5 mins, open the door slightly ajar and bake for further 5mins. After turn the oven to 130c (with door still ajar) and bake for another 5 mins. *(Note: This step largely depends on your oven..my oven is extremely hot..so this always works best for me).
9. Leave to cool and remove macarons from baking sheet.
Raspberry Jelly is made from raspberry puree and agar powder. I don’t know how much exactly cos I always estimate by ‘feel’.
Rose Lychee (Litchi) Buttercream is made by adding Lychee puree (I used canned since they are not in season now) & 1 tsp of Rose water into the buttercream. Again I did this by estimate.
