18 April 2025
Velouté Ispahan Macarons
Pierre Hermé
A delicate macaron inspired by Pierre Hermé's signature Ispahan flavor, blending floral rose, sweet lychee, and tangy raspberry.
A Delicate Tribute to the Iconic Ispahan 🌸✨
These Velouté Ispahan Macarons celebrate the legendary flavour trio created by Pierre Hermé: fragrant rose, juicy lychee, and bright raspberry. This macaron variation brings together floral, fruity, and creamy notes in a refined, modern composition that feels both luxurious and ethereal. Perfect for special occasions or moments when you want a touch of Parisian elegance at home 💖.
The Essence of Ispahan 🌹🍇🍓
The magic of the Ispahan lies in its harmony. The gentle perfume of rose meets the natural sweetness of lychee, while raspberries add a tart, refreshing finish. In this recipe, that balance shines through not only in the filling but also in the contrast of white and pink macaron shells, echoing the delicate visuals of the original dessert.
To elevate the flavours even more, the fruit is lightly dried in the oven—this small step concentrates their aroma without sacrificing freshness. It’s a beautiful way to ensure every bite bursts with Ispahan character.
Two-Toned Macaron Shells for a Stunning Finish 🎨
Creating both white and pink shells adds an elegant, pâtisserie-style presentation. The white shells stay pristine thanks to titanium dioxide, while the pink shells take on a vibrant rosy hue from liquid carmine. A light dusting of ruby-red powder over the pink shells adds a shimmering finish—simple but stunning.
The shells follow the classic Italian meringue method: stable, glossy, and ideal for professional-level macarons. Resting the shells before baking helps form the signature “pied” (feet) that all macaron lovers admire.
A Luxurious Rose Yogurt Ganache 🌹🥣
Instead of the usual buttercream or fruit gel, this filling uses a rose-scented yogurt ganache that’s creamy, floral, and slightly tangy. The combination of white chocolate, yogurt, and yogurt powder creates a velvety texture that stays light rather than overly sweet. A hint of rose extract brings the iconic Ispahan aroma to life.
This ganache pairs beautifully with the dried lychee and raspberry placed at the centre of each macaron—adding both surprise and textural contrast.
Crafting the Perfect Bite 🍥💕
Assembling these macarons is all about layering flavours:
- Smooth ganache piped to cradle the fruit.
- A hidden centre of lychee and raspberry for natural sweetness.
- A final touch of ganache to secure the top shell.
Allowing the macarons to mature for 24 hours transforms them—the shell softens slightly, the filling settles, and the flavours fully bloom. The result is an unforgettable treat that embodies sophistication.
Why You’ll Love These Macarons 💗
- Inspired by an iconic French flavour combination
- Beautiful dual-colour shells
- A unique yogurt-based ganache that’s creamy yet light
- Dried fruit for intense natural flavour
- A show-stopping dessert perfect for gifting or entertaining
If you adore floral desserts, fruity fillings, or anything inspired by Pierre Hermé’s creations, these macarons will become a cherished addition to your repertoire. Serve them at room temperature for the best texture and aroma—and enjoy the delicate symphony of rose, lychee, and raspberry in every bite 🌸🍓✨
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
Mixing Bowls(opens in a new tab)Electric Mixer(opens in a new tab)Sifter(opens in a new tab)ThermometerPiping Bags With Round Tip (size 11)Baking Sheets(opens in a new tab)Parchment Paper(opens in a new tab)Fine-mesh Sieve(opens in a new tab)Immersion Blender(opens in a new tab)
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Ingredients
USMetric
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.
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Nutrition Facts
Serving Size: 1 macaron
Calories 110
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 20mg1%
Total Carbohydrates 15g5%
Dietary Fiber 0.5g2%
Sugars 13g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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