Ispahan

Name: Ispahan
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Serves 6 to 8
Ingredients: A few drops rose essence (from the drugstore); 16 oz (450 g) soft butter at room temperature; 3 to 4 egg yolks (2½ oz/70 g); 8¾ oz (250 g) fresh raspberries; 5 red rose petals; 8¾ oz (250 g) ground almonds; 8¾ oz (250 g) superfine sugar; ¼ cup (65 ml) mineral water; 1 oz (30 g) rose syrup (in Asian groceries or under the brand name Monin); 7 oz (200 g) lychees in syrup, drained; 6 egg whites (6¼ oz/180 g); 13 cup (75 ml) mineral water; 1½ oz (45 g) superfine sugar; 8¾ oz (250 g) confectioners’ sugar; Glucose; A few drops crimson food coloring; 4 egg whites (4¼ oz/120 g); 6 tablespoons (90 ml) fresh whole milk

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

This cake is a subtle blend of rose petal cream, soft and smooth, with lychees, whose flavor enhances the rose and raspberry tastes with its contrasting acidity and power—all within a soft yet crunchy macaron envelope.

Ingredients

Pink Macaron

8¾ oz (250 g) confectioners’ sugar
8¾ oz (250

Dessert
Gluten-free
Vegetarian

Method

Pink Macaron

Sift* the confectioners sugar with the ground almonds. Mix the coloring with 3 egg whites. Pour this onto the sugar/almond mixture and mix. Boil water and sugar to 245°F (118°C). When the syrup reaches 230°F (110°C), begin to beat the other three egg whites to form soft peaks. Po