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 118°C, 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 240 g 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.
  
  RECIPE FROM: https://www.telegraph.co.uk
  
  Uncle Dirty Dave's Archives
 
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