"Ispahan" Rose Macaron
Show has to go on no matter how busy we are... yesterday I started as early as 6am.. we were a little late and by the time I finally got to sip on my cuppa it was almost 9am.. knew that its gonna be one long day.. got home.. cooked and started preparing my french buttercream and lemon cream for my mac fillings..
Started baking lapis legit for an order right after Asar and by the time i was done.. it was almost 8pm.. midnight came and i had one more thing that needed doing.. pipe fillings for my macs.. cant wait for the long wkend!
So ok.. i hv been wanting to do Ispahan for the longest time.. i finally baked my mac shells on Tuesday when hubs gave me the big ridge mac sheets that he had ordered 3wks ago.. yayyyy my macs came out perfect.. am really really happy with my mastrad mac sheets!
You can use just abt any mac recipe that u feel comfy with.. am using french method simply bec it works well with me.. u can of cos use the recipe that i saw here.. to each his own..
Hubby: .... "Do you know where Ispahan is? ...its actually spelled with an "F"... Isfahan..." ...
"..its not far from Tehran in Iran"...
..so that is where the name comes from... there is even a Ispahan Rose and they produce Rosewater there... so I guess that must have been Lenotre's inspiration for this macaron....(made popular by Pierre Herme)...
Rose Petal Cream
125 grams egg whites
15 grams sugar
250 grams sugar
75 grams water
Boil the sugar and water to 245F, after syrup reaches 220 F start whipping the egg whites and sugar to soft peaks. At 245F pour the sugar syrup on the meringue and let it cool on 2nd speed. Once cool, reduce speed to 1st speed until use.
180 grams Milk
140 grams egg yolk
180 grams sugar
Boil the milk. Pour half of the milk into the egg yolks and sugar mixture, stir and add this mixture back into the remaining milk. Heat while continually stirring until the mixture can coat the back of the spoon. Cool the mixture in a mixer at high speed until it becomes light and airy.
To complete the rose petal cream:
900 grams butter
8 grams rose essence
56 grams rose syrup
500 grams English cream
350 grams Italian Meringue
Cream the butter. Add the English cream and the rose essence and syrup. Mix well before folding in the Italian Meringue.
Lychees, raspberries, rose macaron biscuit, rose petal cream.
Cut up the lychees into small chunks and drain for 2 days otherwise your macaron biscuit will become too soggy.
.... and oh yes.. I decided to use my all time fav french buttercream recipe that i got fm Lenotre.. added a few drops of rose essence/ rosewater and thats it... i must admit that i hv never tasted anything like this bef.. u taste the rose french buttercream, lychee and raspberry in one bite and its simply gorgeous...
Ispahan Rose.. Pic courtesy of Tribe