Mad about Mini Ispahans
Having read about the Ispahan Festival that was going on at the PH Paris outlets a couple of weeks ago, I was inspired to give this macaron a second go.
The very first time I made these macarons, I found the entire combination a little too sweet and too large to finish eating in one sitting. This time, I made them smaller (about 2.5″ in diameter after baking) and reduced the amount of sugar in the macarons as well as in the rose & lychee buttercream. I was happy with the end result, although I wish I’d been brave enough to give the macaron shells a deeper colour.
I’d also put together these rose flavoured macarons to test out the buttercream. I found the rose flavour too faint and adjusted that in the cream for the mini Ispahans.
April 2nd, 2007 at 11:21 am
Hi Karen, your creations are really awesome. And the macaroons so beautiful. Do you have a general recipe for making macaroons? There are so mnay recipes online, I’m not sure which is more reliable.
April 2nd, 2007 at 3:18 pm
Hi Jacelyn, thank you! I’ve tried a couple of recipes and found this one to be quite reliable . You have to search for Ispahan in the article. The ingredients are listed on the next page. Happy baking!
June 4th, 2008 at 7:01 am
You ispahans are beautiful. Where did you get the recipe?
July 13th, 2008 at 10:44 am
Hi Karen,
How much sugar did you reduce from the recipe? I find macarons too sweet too, but am afraid they won’t hold their shape if I reduce the sugar too much.
Thanks!