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 Gelatine leaves

MMMMM-----------------------MACARON SHELLS----------------------------
300 g Ground almonds
300 g Icing sugar
110 g "liquefied" egg whites *
4 g Strawberry food colouring;
- (approx)
4 g Carmine red food colouring;
- (approx)
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 crème 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 gelatine leaves
for 15 minutes in cold water to soften.

Using a hand blender, blend the raspberries and sugar to
a purée. Strain the purée to remove the pips. Heat a
quarter of the purée to 45°C/115°F. Drain and dry the
gelatine and add to the hot purée. Stir and add the rest
of the raspberry purée.

Pour it into a gratin dish lined with cling film to a
depth of 4mm. 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 1.5cm 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

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