Velouté Ispahan Macarons
Pierre Hermé
A delicate macaron inspired by Pierre Hermé's signature Ispahan flavor, blending floral rose, sweet lychee, and tangy raspberry.
Velouté Ispahan Macarons
Pierre HerméA delicate macaron inspired by Pierre Hermé's signature Ispahan flavor, blending floral rose, sweet lychee, and tangy raspberry.
Chef's Tips
Dry the lychees and raspberries in advance to concentrate their flavor.
Ensure your sugar syrup reaches the correct temperature to achieve the ideal macaron texture.
Let the macarons mature in the fridge for 24 hours before serving for best flavor.
Tools Used
Thermometer
Piping Bags With Round Tip (size 11)
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Ingredients
Garnish
White Macaron Biscuit
Pink Macaron Biscuit
Rose Yogurt Ganache
Finishing
Instructions
Dry the Fruits
- 1
Preheat oven to 90°C (194°F).
- 2
Cut lychees into pieces and place on paper towels.
- 3
Spread raspberries on one baking tray and lychees on another lined with parchment paper.
- 4
Dry in the oven for 2 hours, stirring every 30 minutes. Let cool.
Prepare the White Macaron Shells
- 1
Sift powdered sugar with almond flour.
- 2
Dilute titanium dioxide in warm water and mix into 55g egg whites.
- 3
Pour onto the almond-sugar mix without stirring.
- 4
Boil water and sugar to 118°C (244°F). Start beating the remaining 55g egg whites at 115°C (239°F).
- 5
Pour cooked syrup into the beaten egg whites, whip until cooled to 50°C (122°F).
- 6
Incorporate into almond mixture, deflating slightly.
- 7
Pipe 3.5 cm rounds onto parchment-lined trays. Tap trays to flatten slightly.
- 8
Rest shells for at least 30 minutes until a skin forms.
Prepare the Pink Macaron Shells
- 1
Sift powdered sugar with almond flour.
- 2
Mix food coloring into 55g egg whites and pour onto almond mixture without stirring.
- 3
Prepare meringue as for the white shells.
- 4
Incorporate meringue into almond mixture and pipe 3.5 cm rounds.
- 5
Dust one side of shells with ruby red food powder using a fine sieve.
- 6
Rest for 30 minutes until a skin forms.
Bake the Shells
- 1
Preheat oven to 180°C (356°F), fan setting.
- 2
Bake for 12 minutes, briefly opening the oven twice to release humidity.
- 3
Slide parchment onto the work surface to cool.
Prepare the Rose Yogurt Ganache
- 1
Melt white chocolate at 45-50°C (113-122°F).
- 2
Heat yogurt, yogurt powder, and milk powder to 60°C (140°F).
- 3
Add to the melted chocolate in three additions, mixing from the center outward.
- 4
Blend with an immersion blender. Add rose extract.
- 5
Pour into a dish, cover with cling film touching the ganache surface, and refrigerate for 4 hours until creamy.
Assemble the Macarons
- 1
Pipe ganache onto the flat side of white macaron shells.
- 2
Insert a piece of dried lychee and a dried raspberry in the center.
- 3
Pipe a small dot of ganache on top.
- 4
Top with a pink macaron shell, pressing gently.
- 5
Refrigerate for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
