Ispahan Macarons

• To learn all the secrets to macaron making using the French, Italian, and Swiss meringue methods, click here.
  

Almond Mixture

• In a food processor, turn sugar and almond meal into fine powdered and sieve over the pastry bowl. Incorporate the egg white and the food coloring.

Italian Meringue

• Yields: 18 large macaron shells, approximately 3 inches (7.5 cm) in diameter.

  In the bowl of a stand mixer, beat the egg whites with cream of tartar on medium speed until foamy. Meanwhile, in a small saucepan, heat the water and sugar to 245°F (118°C). Once the syrup reaches temperature, increase the mixer speed to high and carefully pour the syrup into the egg whites in a thin, steady stream. Continue mixing until stiff peaks form and the bowl is no longer hot to the touch.

  Gently fold the meringue into the almond mixture to begin the macaronage. This is the crucial stage where the batter is worked until it becomes smooth, shiny, and flows like lava. Once the batter reaches the proper consistency, transfer it to a piping bag fitted with a 15mm (1.5cm) pastry tip. Pipe the batter onto a silicone mat, forming evenly sized rounds.

  Firmly tap the baking tray against the counter several times to release air bubbles and smooth out the surface of the shells. Let the shells rest at room temperature for about 15 minutes, or until a skin forms and they are no longer sticky to the touch.

Baking

• Preheat your fan oven to 300ºF/150ºC. Bake large macarons for about 14 minutes. Bake one sheet at a time.

Buttercream Filling (Creme Anglaise )

• In a small saucepan, warm the milk with the sugar and vanilla. Once the mixture reaches 120°F (45°C), add the egg yolks and blend thoroughly with an immersion blender. Continue cooking over medium heat, stirring constantly, until the mixture reaches 185°F (85°C).

  Pass the mixture through a fine-mesh sieve into the bowl of a stand mixer. Using the whisk attachment, beat the mixture on medium speed until it cools to 82°F (25-28°C). With the mixer running, gradually add the softened butter, then increase the speed to high and beat until the mixture is smooth and creamy.

  If the mixture separates, simply chill it for 15 minutes and then beat it again until it comes back together. If it becomes too cold and stiff, warm the bowl gently over a pot of simmering water for a few seconds while whisking.

  For a lighter texture, you may fold in 80g of Italian meringue. Add your desired flavoring and mix until fully combined.

Assembly

• Flip half of the macaron shells over. Pipe a dollop of filling in the center of each. Surround the filling with fresh raspberries (either halves or whole). Place a few pieces of lychee on top of the filling, then gently sandwich with another macaron shell. Decorate with dried rose petals if desired.

  Refrigerate for up to 4 days. Avoid freezing, as fresh fruit is used. Enjoy!