Ispahan Macaroon

Adapted by
January 2007
Yield: 200 Macaroons


Rasberry Gelee
1 Kilogram raspberry purée , preferably Cap Fruits
100 grams granulated sugar
20 grams PCB gellan
Silpat measuring 40 X 60
Metal frame measuring 40 X 60
Litchi and Rose Ganache
600 grams white chocolate, preferably Valrhona
80 grams cocoa butter, preferably Valrhona
350 grams litchi puree, preferably Boiron
100 grams heavy cream
5 grams rosé essence, preferably Sevarome
Almond Meal
1050 grams whole almonds d’amandes entières
1050 icing sugar
Macaroon Ispahan Biscuit
2 Kilograms almond meal
350 grams fresh egg whites
12.5 grams red food coloring
12.5 g red carmin food coloring
1 Kilogram granulated sugar
250 grams water
375 grams egg whites, one week old
6 grams egg white powder
Candurin Red Sherry coloring powder, as needed


For the Raspberry Gelee:
Heat the raspberry puree to 45°C. Mix the gellan and sugar together and incorporate into the raspberry puree. Heat the whole mixture to 85°C, stirring regularly. Take off the heat and use an immersion blender to homegenize the mixture. Immediately pour 1800 grams of the gelee into a silpat-lined frame. Store in the fridge for at least 12 hours. Once set, use the guitar to cut 2 centimeter squared cubes. Store in the fridge.

For the Litchi and Rose Ganache:
Melt the chocolate and cocoa butter in a bain-marie. Boil the cream with the litchi puree and let cool slightly before pouring over the chocolate in three parts. Mix from the center, working your way out gradually, until chocolate and cream are emulsified. Finish with the rose essence and store in the fridge.

For the Almond Meal:
Grind the almonds and sugar together and sift thoroughly.

For the Macaroon Ispahan Biscuit:
Mix the almond meal with the 350 grams of measured egg whites and both food colorings. Cook the sugar and water to 117°C. When the sugar reaches 108°C, begin whisking the 375 grams of egg whites and egg white powder on low. Once whisked up to soft peaks, whisk at second speed and begin to pour in the cooked sugar. Let cool to about 50°C and then incorporate the Italian Meringue gradually into the first mixture of almond meal, egg whites, and food coloring mixture. Beat the mix until it gives slightly to the touch.

Pipe onto parchment paper and dust lightly with Candurin Red Sherry powder. Cook in a ventilated oven at 170°C for 10-11 minutes for petit-four size and 15 minutes for individual macaroon size. Pull the parchment paper off the sheet pans and put directly on a grill rack to cool. When cool, remove from the paper and fill with ganache and a cube of gelee.

Storing and Serving the Macaroons:
Do not cover the macaroons. Store them in a fridge at 70-80% humidity for a mininum of 24 hours. 36 hours is the ideal resting time. The macaroons can now be stored in an air-tight plastic box and kept in the fridge but be sure to bring macaroons to room temperature two hours before serving.

Wine Pairing:
Vin Santo del Chianti Classico Isole e Olena 1998