Ispahan

Ingredients
(Makes about 42 x 55mm shells - roughly 60 smaller petits fours)

For almond paste for macaroon base
390g ground almonds
390g icing sugar
145g fresh egg whites
5g carmine colouring
5g strawberry colouring

For meringue
380g granulated sugar
95ml water
145g egg whites (older ones are better)
2g powdered egg white

For the rose petal cream
900g butter cream*
50ml rose syrup
Optional: 90g creamed butter with 5ml essence of rose

* Butter cream recipe incorporates enriched crème anglaise and Italian meringue - see opposite page

For assembly (per Ispahan)
2 x 55mm macaroons (see separate recipe)
20g-25g rose petal cream
8 raspberries
1 heaped tsp chopped lychee (see note at end of recipe on opposite page)
2 drops glucose
1 red rose petal

Method

The equal quantities of ground almonds and icing sugar, mixed together, is called a "tant pour tant" by pastry chefs. Beat in the egg whites to form a tacky dough.

For the meringue, put the sugar and water in a pan and boil to 121°C (1). Meanwhile, start whisking the egg whites and powdered egg until they start to rise.

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While continuing to whisk the whites, pour the boiling sugar on to them in a steady stream so the sugar cooks the whites (2).

Continue whisking at a moderate speed until the temperature of the meringue drops to between 45°C and 40°C.

Put the almond paste in a mixing bowl and beat in the colouring (3). Beat in about a fifth of the warm meringue. Fold in the rest of the meringue and work it well until it obtains a dropping texture (4).

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Prepare a baking sheet. On it place a sheet of baking parchment with 55mm circles marked on it. Leave 1cm gaps between each circle.

Fill a piping bag with a Savoy plain tube (10 or 12 mm) with the mixture. Pipe about 42 macaroon circles (5).

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Lift the tray, tap the underside all over with your free hand. Each circle will spread a little and even out.

Leave the mixture in a warm, dry place for 35 to 40 minutes before baking.

The macaroons are ready to bake when their surface is smooth and no longer sticky. If you don't allow them to set their surface will crack during baking.

Preheat a convection oven to 165°C. Put the tray of macaroons in the oven and bake for about 20 minutes. Every oven is different. They are ready when the surface is crisp and the underneath is also set and lifts easily off the baking sheet.

能不能发中文啊

看图片，图片就是马卡龙的配方

谢谢分享做马卡龙:)

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