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.