MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pierre Hermes Classic Ispahan Macaron - Pt 1
Categories: Cookies, Snacks, Fruits, Nuts, Dairy
Yield: 72 servings

MMMMM----------------------RASPBERRY JELLY---------------------------
420 g Raspberries
35 g Caster sugar
4 g Gelatine leaves

MMMMM-----------------------MACARON SHELLS----------------------------
300 g Ground almonds
300 g Icing sugar
110 g "liquefied" egg whites *
4 g Strawberry food colouring;
- (approx)
4 g Carmine red food colouring;
- (approx)
300 g Caster sugar
75 g Mineral water
110 g "liquefied" egg whites*

MMMMM-------------------LYCHEE & ROSE GANACHE------------------------
410 g Valrhona Ivory couverture or
- white chocolate
400 g Lychees; preserved in syrup
60 g Liquid crème fraiche or
- whipping cream
3 g Rose essence

MMMMM-------------------------TO FINISH------------------------------
100 g Granulated sugar
Few drops carmine red food
- colouring
+=OR=+
Edible ruby glitter

* "Liquefied" egg whites. Egg whites will liquefy if you
sit them in the fridge for several days, preferably a
week. During that time, the egg whites lose their
elasticity, the albumen breaks down and they will be
much easier to whisk to soft peaks without the risk of
turning "grainy".

TO PREPARE THE RASPBERRY JELLY: Soak the gelatine leaves
for 15 minutes in cold water to soften.

Using a hand blender, blend the raspberries and sugar to
a purée. Strain the purée to remove the pips. Heat a
quarter of the purée to 45°C/115°F. Drain and dry the
gelatine and add to the hot purée. Stir and add the rest
of the raspberry purée.

Pour it into a gratin dish lined with cling film to a
depth of 4mm. Allow to cool for 1 hour at room
temperature then put the dish in the freezer for 2
hours. Turn out the jelly and cut it into 1.5cm squares.
Return the jelly squares to the freezer.

FOR THE COLOURED SUGAR: Set the oven @ 60°C/140°F. Put
on disposable gloves. Mix the sugar with a few drops of
food colouring and rub it between the palms of your
hands. Spread out the coloured sugar on a baking tray.
Put the tray in the oven and dry the sugar for 30
minutes.

FOR THE SHELLS: Sift together the icing sugar and ground
almonds. Stir the food colouring into the first portion
of liquefied egg whites and pour them over the mixture
of icing sugar and ground almonds but do not stir.

CONTINUED IN PART TWO

RECIPE FROM: https://www.telegraph.co.uk

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pierre Hermes Classic Ispahan Macaron - Pt 2
Categories: Cookies, Snacks, Fruits, Nuts, Dairy
Yield: 72 servings

CONTINUED

Bring the water and sugar to boil at 118°C/245°F. When
the syrup reaches 115°C/138°F, simultaneously start
whisking the second portion of liquefied egg whites to
soft peaks. When the sugar reaches 118ºC, pour it over
the egg whites. Whisk and allow the meringue to cool
down to 50°C/120°F, then fold it into the almond-icing
sugar mixture. Spoon the batter into a piping bag fitted
with a plain nozzle.

Pipe rounds of batter about 3.5 cm in diameter, spacing
them 2 cm apart on baking trays lined with baking
parchment. Rap the baking trays on the work surface
covered with a kitchen cloth. Sprinkle every other row
with pinches of coloured sugar or ruby glitter. Leave
the shells to stand for at least 30 minutes until they
form a skin.

Set the fan oven @ 180°C/360°F then put the trays in the
oven. Bake for 12 minutes quickly opening and shutting
the oven door twice during cooking time. Out of the
oven, slide the shells on to the work surface.

FOR THE LYCHEE AND ROSE GANACHE: Drain the lychees.
Blend then strain them to obtain a fine purée. You will
need 240g purée.

Chop up the chocolate and melt it in a bowl over a pan
of barely simmering water.

Bring the cream and lychee purée to the boil. Pour it
over the melted chocolate a third at a time. Add the
rose essence and stir.

Pour the ganache into a gratin dish and press cling film
over the surface of the ganache. Set aside in the fridge
for the ganache to thicken.

Spoon the ganache into a piping bag fitted with a plain
nozzle. Pipe a mound of ganache on to half the shells.
Lightly press a square of frozen jelly into the centre
and finish with a dot of ganache. Top with the remaining
shells.

Store the macarons for 24 hours in the fridge and bring
back out at the point of serving.

Makes about 72 macarons (or about 144 shells)

RECIPE FROM: https://www.telegraph.co.uk

Uncle Dirty Dave's Archives

MMMMM

... "Clean and sober": I've showered and am heading to the liquor store.
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