Ispahan French Macarons

Ispahan French Macarons

Inspired by the rose-scented macarons made famous by the renowned pâtissier Pierre Hermé, our eye-catching, petite version is filled with fresh raspberries and canned lychees atop a decadent buttercream laced with rosewater.

Ispahan French Macarons
Serves: 12
  • 3 large egg whites
  • 2 cups confectioners’ sugar
  • 1 cup sifted bleached almond flour
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ¼ teaspoon vanilla extract
  • Pink gel food coloring
  • Rosewater Buttercream (recipe follows)
  • 24 fresh uniformly sized raspberries
  • ¼ cup chopped canned lychees in syrup
  1. Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating perfect French macarons.)
  2. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 24 (1¾-inch) circles 2 inches apart on parchment paper. Turn parchment over.
  3. In the work bowl of a food processor, pulse together confectioners’ sugar, almond flour, and salt until combined.
  4. In a medium bowl, beat egg whites with a mixer at medium-high speed until foamy. Gradually add granulated sugar, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg white mixture will be thick, creamy, and shiny.) Beat in vanilla extract and desired amount of food coloring. Gently fold almond flour mixture into egg mixture until thick ribbons fall from spatula. Let batter stand for 15 minutes.
  5. Transfer batter to a piping bag fitted with a medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 1 hour before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and not stick to the finger.)
  6. Preheat oven to 275°.
  7. Bake until macarons are firm to the touch, approximately 20 to 22 minutes. Let cool completely on pans.
  8. Place Rosewater Buttercream in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling onto flat side of 12 macaron cookies. Arrange raspberries around edge of cookies, gently pressing them into buttercream. Place a piece of lychee into hollow center of raspberry ring. Pipe buttercream onto flat sides of remaining plain cookies. Place atop fruit-covered cookies, buttercream side down. Serve immediately, or place in a covered container and serve within an hour.
Make-Ahead Tip: Macaron cookies can be baked up to 3 days in advance, stored in an airtight container with layers separated by wax paper, and refrigerated.

Rosewater Buttercream
Serves: Approximately 1¼ cups
  • ½ cup unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 4 teaspoons culinary rosewater
  • 1 teaspoon heavy whipping cream
  • ⅛ teaspoon fine sea salt
  1. In a large bowl, beat together butter, confectioners’ sugar, rosewater, cream, and salt with a mixer at low speed until combined. Increase speed to high, and beat until light and fluffy. Use immediately.



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