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 @ 375 F/190 C

 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.

 Recipe by Erica Leung

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM