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  Gelatin leaves

MMMMM-----------------------MACARON SHELLS----------------------------
    300 g  Ground almonds
    300 g  Icing sugar
    110 g  "liquefied" egg whites *
      4 g  Strawberry food colouring;
           - (approximate)
      4 g  Carmine red food colouring;
           - (approximate)
    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 gelatin 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 gelatin 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
  4 mm.  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
  1.5 cm 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