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!