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What was your source for this dish/item?
Tell us a little more about your inspiration. Upon perusing the stunning culinary creations of pastry chef Pierre Hermes, I became infatuated with is Ispahan macaron and I just had to give it a try myself, with a few minor changes.
Share a little about the ingredients and techniques used to create this dish/item. Elegant and a delight to indulge in, the Ispahan requires quite a bit of skill in baking know-how. The ingredients required are simple, needing only egg whites, almond flour, powdered sugar, raspberries, and pastry cream. The true test lies within the mixing process. During the macaronage, one must be careful not to over mix or under mix the batter as that will result in feetless macarons or cracked ones. After piping out the shells, allow them to rest for at least an hour so that a skin will form, which will help the macaron develop feet during the baking process.