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 creme 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 puree.
 Strain the puree to remove the pips. Heat a quarter of the puree to
 45 C/115 F. Drain and dry the gelatin and add to the hot puree.
 Stir and add the rest of the raspberry puree.

 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

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