An inspired version of the iconic ispahan macaron invented by Pierre Hermé with rose, lychee and raspberries. This version is dairy and gluten free but nothing short of delicious.
FOR THE MACARON SHELLS:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- ¼ tsp pink gel or powdered food coloring
FOR THE VEGAN ROSE CREAM FILLING:
- 3/4 cup organic shortening
- 1 cup confectioners sugar
- 2 drops rose extract, oil or rose water
- pinch of salt
FRUIT AND FLORAL COMPONENTS:
- 1 pint of fresh raspberries rinsed and patted dry. (about 12. 10 per ispahan + 1 for the center and 1 for garnish)
- Fresh or canned lychees (1 lychee per ispahan (cut into 3 pieces)
- Edible rose petals
FOR THE MACARONS:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Pour the gel or powdered food coloring into the 41 grams of measured egg whites and whisk until combined.
- Make a well in the center of the almond powder and icing sugar and pour colored egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined, making sure the syrup doesn’t touch the whisk.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Ispahan batter differs from regular macaron batter. The macaronage will not take nearly as long. You want to maintain the spiral shape of the batter during the baking process.
- Fold the batter in a circular motion, going around the edges of the bowl, then once through the center only until all meringue has been fully incorporated. The batter should still be thick and run off the spatula slowly.
- **Be careful not to over-mix**
- Transfer batter to the prepped piping bag(s).
- Similar to my macaron cake recipes, the ispahan uses larger shells.
- Downlad the 3/5″ circle template to make the spiral design, and place it under the silpat mat.
- Start piping the batter in a circular motion from the center and working from the right, outward.
- *Tap the macarons on the counter three times to release air bubbles.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and slightly firm. No batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-15 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macaron shells are completely cool, gently remove from parchment paper/silpat.
- They’re ready to assemble.
FOR THE ROSE INFUSED FILLING:
- Mix shortening/vegan butter, icing sugar and rose water into the bowl of a mixer and mix until combined.
- Transfer filling to piping bag fitted with tip 12 and set aside.
- Match up two baked and cooled macaron shells.
- Place one shell on its back and squeeze a dollop of the rose cream filling into the center of the bottom shell so that it makes a 2″ mound.
- Stud the outside of the rose cream filling with fresh raspberries (cavity side down.) The raspberries should meet the edge of the macaron shell with enough filling to hold them in place.
- Place one more raspberry in the center of the cream filling, top with 3 slices of lychee and one more dollop of rose filing.
- Place the second shell on top of the the rose filing to create a sandwich.
- Garnish with fresh raspberry and rose petals.
- Transfer to the fridge to mature for 24 hours.
- Pull from fridge 15 minutes prior to serving for the ispahan to reach room temp.
- Serve individually.
- Eat like a regular macaron or cut in half and enjoy with a fork.
Keywords: how to make ispahan, ispahan macarons, how to make French macarons, dairy and gluten free macarons, raspberry macarons, lychee, rose buttercream