Emotion & Macaron Ispahan
25.10.10i seriously cant think of anything more delicious, pretty and feminine than this, the ispahan. unless you dislike rose, it would be a crime to skip this. with some red rose petals and raspberries leftover from the weekend, i just HAD to make these again.
macaron ispahan - dissected. components are rose macaron shells, rose buttercream, juicy lychee center and fresh raspberries. for the equally delicious emotion ispahan verrines, the recipe can be found here.
if pierre herme isn't a genius, i don't know what he is.
9 comments
Oh wow, lychee center... Oh how do I LOVE thee!!!! Before moving to Japan, I never had lychee fresh before.. isn't it the best? THe fusion in flavors are awesome. I REALLY want to make this, and I like the flourish you have on the photo as well. Rose buttercream... OH.. I do have some sakura left.. do you think I could adapt that instead of the rose? NOM NOM NOM!!!!
ReplyDeletei used canned lychees for these, work just fine :) fresh ones are good but will hv to depend on yr luck also coz some can be really tart & sourish! omg, you hv sakura, as in the pickled kind? i've been looking high & low for them in singapore, no luck. they look so pretty in cakes, desserts and wagashi, alas i can't make them :( i'm not sure if you can replace rose with sakura but you can always give it a try!
ReplyDeleteI nener get tired of your pics. So inspiring. Just beautiful and delicious. Regards
ReplyDeleteI'm lost for words again by your beautiful presentation...
ReplyDeletethis is beautiful!
ReplyDeleteoh my god. can i get that plate of yumminess? lol.
ReplyDeleteargggghhhh... i am at the verge of licking the screen. that looks awesome- u r doing better and better!
ReplyDeleteThis is so incredibly divine. The pictures are scrumptious! Wow.
ReplyDeleteYou are so talented!!! i should try making these some time =)
ReplyDelete