Subj : Top Parisian Noshes - 11
To   : All
From : Dave Drum
Date : Sat Mar 04 2023 04:42:00

The Ispahan Macaron at Pierre Herme: Pierre Herme, France’s best-known
pastry chef, first learned to make macarons as a teenage apprentice in
the 1970s at Lenotre, then the country's pre-eminent temple of
patisserie. But it wasn't until he took over the pastry operation at
Fauchon in the 1980s that he made a name for himself by reinventing
classic recipes and playing with unconventional flavors, like rose,
which he discovered via Bulgarian cooking back when the flower didn't
yet have a role in French confections.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ispahan Macaron
 Categories: Cookies, Chocolate, Dairy
      Yield: 3 servings
 
      1    Egg white (around 30g/1 oz)
    3/4 oz (20 g) white sugar
  2 1/4 oz (65 g) icing sugar
  1 3/8 oz (40 g) almond powder
      2 ts Red food colouring
      2 ts Rose water
  3 1/2 oz (100 g) white chocolate
      1 ts (5 g) butter
      1 oz (30 g) whipping cream
 
  Make the macaron shell first. Sieve almond powder and
  icing sugar, mix them together in mixing bowl.
  
  Beat the egg white gently, then add in white sugar.
  Meanwhile, add in food colouring. Using a hand mixer,
  beat the egg white until peaks are formed.
  
  When the egg white is ready, fold in almond sugar
  mixture using a spatula. Fold until the mixture is
  smooth. To check the consistency of the batter, leave up
  the spatula from the batter and it should fall off like
  ribbon.
  
  Transfer the mixture to a pastry bag, pipe the mixture
  into 6 7.5cm diameter circles on a non-stick baking
  paper. Tap the baking tray twice to remove air bubbles
  of the batter. Now wait at least 30min in room
  temperature to let the mixture dry out.
  
  Set the oven @ 375ºF/190ºC
  
  When the mixture is complete dried, (you can test by
  gently touching the surface of the macaron. The mixture
  should not stick on your hand once it's ready.) you can
  now put in the oven for 13-15 min.
  
  When the macarons are done, cool them on the rack with
  the baking paper until they are completely cooled.
  Remove them carefully and set aside.
  
  Make the Ganache. Melt the Chocolate with butter, mix
  well. After that, slowly add in whipping cream and mix
  well. Then add in rose water to taste.
  
  Transfer the ganache into a pastry bag, pipe the ganache
  at the centre of a macaron shell only, then put 6-7
  raspberries surrounding the macaron and 1 at the centre
  of the macaron.
  
  Cover the centre of the macaron with generous amount of
  Ganache and cover it with another macaron. Do the same
  for rest of the macaron.
  
  Top with small amount of Ganache, 1 raspberry and icing
  sugar to finish.
  
  By: Erica Leung
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Honey is the souls of a million flowers.
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