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 puree. You will
need 240 g puree.
Chop up the chocolate and melt it in a bowl over a pan
of barely simmering water.
Bring the cream and lychee puree 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
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