Mad about Ispahan
During my phase of macaron madness, I’d read about Pierre Herme’s famous Ispahan on several food blogs and decided to try recreating it at home, even though I’d never tasted the real thing before.
The pink macarons were made using the Italian meringue method, which I’ve found to give more consistent results and to be more stable than using French meringue. Since I’d divided the meringue into 2 batches (one for pink macarons and the other for chocolate ones) and I’m not exactly the fastest worker when it comes to baking (an unfortunate side effect of being somewhat of a perfectionist in the kitchen), it was ideal that the meringue remained stable for the second batch of macaron batter while I worked on the first.
The result: large pink macarons sandwiched with rose scented italian meringue buttercream, surrounded by fresh raspberries and a lychee in the middle, topped with a single raspberry and rose petal.
Even though I found the macarons to be a little on the sweet side, I was still ridiculously pleased with the results!
April 23rd, 2007 at 10:29 pm
Hi there Mad Baker,
I have just found your site and i think its great! The most natural website by far when it comes to macarons…
I tasted macarons for the first time this year and am obsessed, they have to be the tastiest thing i have ever eaten and i could die eating them…. they are, however, very pricey and want to make them myself…. can you refer me to a good reliable website with a good recipe? I find it hard to get the specific recipes… for example… raspberry macarons … I dont see any recipes on your site… are they secret?
Thanks and regards
Sarah in belgium
April 24th, 2007 at 12:01 am
Hi Sarah,
Thanks for dropping by! I totally understand your obsession with macarons.
You can try the recipe on alacuisine.org or the one I’ve listed under the comments here. Happy baking!