Super Easy Ispahan Macaron Cake Origin And Recipe
This is the post that many of you are waiting for! Today my recipe is for all enthusiasts out there who are fans of the elegant rose flavour and fresh lychees. So, in this post, I’ve shared all my findings, tips and recipe for making the sophisticated Ispahan macaron cake.
Herme’s Ispahan is the world’s most luxurious dessert. The Ispahan consist of two macaron shells, a rose buttercream and fresh raspberries and lychees.
This is very laughable that a few years ago, I did not even know what an Ishpahan cake is! But today I can assure you that I can bake the Ispahan Cake and it is very easy if you are following the below recipe at your home.
If you are planning a tour to Paris, taste all the divine variants of Ispahan dessert. You can also experience the savour of the authentic Ispahan cake sitting at home. So let’s get started without wasting time.
What Is The Meaning Of Ispahan?
Ispahan is a Damask garden rose that was made known in Middle East Europe in the 13th century.
But the actual origin of the Ispahan is still indefinite. Whereas, some argue that it was in the United Kingdom by the garden or floral designer Norah Lindsay.
A lot of people say Ispahan rose originated likely in Persia in the early 19th century. Ispahan is an un-shut,half-opened, clear light pink color garden rose. The cultivator is still very famous and the Ispahan rose is attractive for its fine elegant fragrance.
Who is the inventor or creator of the Ispahan cake?
Ispahan is the masterpiece of Pierre Herme. He is the king of the pastry world flavored with lychee, rose and raspberry. Herme received the award of World’s Best Pastry Chef in 2016 for his invention in the world of pastry.
He first launched macarons and made a unique combination of rose petals and cream, raspberry and lychee with macaron which results in Ispahan cake.
Origin Of The Ispahan Cake
How did the dessert Ispahan cake get its name? This question is coming when anyone gets to know about this cake.
Pierre Herme emerged with this combination when he created an early version of the Ispahan for Laduree. Pierre was having an obsession with the Ispahan rose.
So he started to experiment with the combination of raspberry and rose around 1987. Later, Pierre published a complete book dedicated to Ispahan desserts, known as Pierre Herme Ispahan. Then he was introduced to his first brainchild, Ispahan cake 10 years later.
His Ispahan cake got rapid success throughout the world and it is still famous.
A Glimpse Of Ispahan From Laduree & Herme
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Nutrition Facts
1 servings per container
Serving Size3g
- Amount Per ServingCalories125
- % Daily Value *
- Total Fat
5.9g
10%
- Saturated Fat 2.8g 14%
- Cholesterol 8mg 3%
- Sodium 10mg 1%
- Potassium 5.6mg 1%
- Total Carbohydrate
16g
6%
- Dietary Fiber 1.2g 5%
- Sugars 20g
- Protein 2.2g 5%
- Vitamin A 2%
- Vitamin C 2.2%
- Calcium 1.7%
- Iron 0.1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tips On Ispahan Macaron Cake Baking
- Keep the ispahan macaron cake for at least 40-50 minutes for cooling before starting assembly.
- Use always unsalted room temperature butter for making the creams.
- Wash the raspberries and lychees properly and tap gently with a clean towel and keep it for some time to dry.
- Always pour the hot sugar syrup as mentioned in the above instruction for making the macaron shell batter and cream.
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FAQs
1. How to use the oven for baking the Ispahan macaron cake?
Micropower Mode: Pre-heat your microwave for approximately 10 minutes. Then bake the batter for 5 minutes.
Convection Mode: Pre-heat your microwave for approximately10 minutes at 18 degrees Celsius. Then bake the batter for 20 minutes at 180 degrees Celcius.
Gas-Oven: Take a flat base bowl, pre-heat the bowl with salt or sand approximately for 6 minutes. Then bake the batter for 20 minutes on medium flame.
2. What kind of cream is used in the Ispahan macaron cake?
Generally, the lychee cream made with chocolate and the rose buttercream is used in the Ispahan cake to get the flavor of lychee and ispahan rose.
3. What types of raspberries are used in the Ishpahan macaron cake?
The red varieties of raspberries are Polana, Polka, John J and the yellow raspberries are known as Anne. Mainly the red colour raspberries are used in Ispahan cake.
4. What is the best time to eat the Ispahan macaron cake?
You can eat Isahan Macaron cake within 12-24 hours after gathering it as the fruits are added to the macaron shells making it super moist. Give sufficient time for the macaron shells to dry before baking them.
5. How to store Ispahan?
You can store the Ispahan cakes for up to 3-4 days in the refrigerator. You can’t store it for more than 3-4 days as the cake is holding fresh fruits like raspberries and lychees.
6. Can I use the frozen raspberries in Ispahan macaron cake?
You have to use fresh raspberries in this case though the frozen raspberries are available in the market throughout the entire year. You cannot choose the frozen berries as they will release the extra juice into the cake and you will not get the traditional Ispahan cake flavour out of it.
7. Can I skip the rose water or the rose flavour?
You can skip the rose water or the rose flavour while making the Ispahan if you are not a follower of rose flavour. But you will not able to taste the traditional Herme Ispahan version if you will skip it.
Buy The Equipment And Ingredients Online
You can buy the ingredients and equipment used here in this ispahan macaron cake recipe from Amazon. The links are given below:
- Electric Beater
- Stand Mixer
- Piping Bag
- Nozzle-Piping Tip
- Parchment Paper
- White Chocolate
- Red Gel Food Color
- Rose Essence
Closing Remarks
If you are looking to make something different on your special day, then you will definitely like this Ispahan Macaron Cake.
This cake is super easy to make and is perfect for festivals and occasions. As the ispahan macaron cake is holding fresh red raspberries, it is a very good summer dessert with fruits.
You can serve this cake on different occasions like anniversaries, birthday parties, friend’s hangouts, family get together, baby showers etc for its amorous ispahan rose touch. You can have it with a cup of tea or coffee in the morning or afternoon time.
So don’t wait for the occasion or a trip to Paris! Just go for the heaven of Ispahan filled with raspberries and roses at your home.
I would love to hear about your experience while preparing this recipe. Please share your feedback and ispahan cake photos in the comment section.
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Super Easy Ispahan Macaron Cake Recipe
Equipment
- Electric Beater Or Stand Mixer
- Piping Bag
- Nozzle(a#6)
- Gas Oven
- Parchment Paper
Ingredients
Ingredients For Making Lychee Cream :
- 10-15 Pieces Fresh lychees
- 2 Cup Butter(454g)
- 1 Cup White Chocolate(140g)
- ½ Cup Syrup (170g) – Mixture of Sugar & Water
Ingredients For Pink Macaroon shells :
- 2 Pieces Fresh Egg whites(60g), at normal temperature
- 2.725 Cup Tant pour tant(320g) – It is consisting of half almond meal(1.6 Cup/160g), half confectioner sugar or powdered sugar(1 cup+2 Tbsp/1.6 Cup/160g)
Italian Meringue :
- 15.8 Cup Syrup(190g) – It is the mixture of Sugar(0.8 Cup/150g) & Water(3Tbsp/40g)
- 2 Drops Pink or Redfood coloring
- 2 Pieces Fresh Eggwhites(60g), at normal temperature
Ingredients For Making Rose AndButterCream :
- 0.4 Cup Milk(100 ml)
- 1 Cup Water
- 1 Tbsp Sugar(15g)
- 4 Pieces Egg Yolks(80g)
- ½ lb Unsalted Butter(225g)
- ½ tsp Rose Essence(1/2 tsp/2.5ml) or Rose Syrup or Water(1 Tbsp/15ml)
Ingredients For Assembly AndGarnishing :
- 1 Cup Rose Petals
- 1 tsp Raspberries (Red Color)
- 8 Pieces Lychees (Chopped Up)
Instructions
Instructions For Making The Pink Macaron Shells :
- First, make the sugar syrup by mixing the water with it. Let the temperature reach 118° Celsius or 245° Fahrenheit.
- Turn off the fire and wait a few minutes until the syrup is done.
- Mix the room temperature egg whites with the help of an electric blender at medium speed and pour the syrup on the egg whites when itgets the texture of the cream. Wait for 10 minutes to finish mixing. Then it becomes an Italian meringue.
- In another container, take the tant pour tant and the egg whites with the pink food color. Mix it properly.
- Then mix the Italian meringue with the tant pour tant and the egg whites and food color mixture.
- You scrape the sides of the bowl starting from the center. And move gently as much as possible. Keep mixing it until it turned into abeautiful color and texture.
- Take a baking or piping bag fitted with a#6 and transfer the batter into the bag.
- Now draw 2-3 circles in the baking sheet or parchment paper and start filling it from the center by moving the bag to the edges ofthe circle(pipe the bag in macaron shape).
- Leave the baking sheet at room temperature for 20-30 minutes before baking it.
- Then bake it at 160° Celsius or 320° Fahrenheit for 20minutes to get the macaron shells.
Instructions For Making Rose And Butter Cream :
- Place the water and then the sugar. This is going to be 121 degrees Celsius.
- Then you need to warm up the milk.
- After that, you need to mix the sugar and the egg yolks.
- Now the egg yolks and sugar is put into the boiled water.
- Heat at 85 degrees Celsius and keep whipping it.
- You need to whip it now in the blender until it's cold.
- Now add therose essence and the rose syrup with the unsalted normal temperature unsalted butter and mix it well.
- When the cream will be cold, add the butter and syrup mixture.
- Again mix it itin the blender until it will take the texture of the cream.
Instructions For Making The LycheeCream :
- You can use the fresh lychees or the canned preserved lychees and throw out the syrup separately from the can for making the cream.
- Keep few lychees (before crushing them) aside for macaron assembly laterand cut or chop them into small pieces.
- Take all rest lychees in the mixer and blend it until it will be a fine, smooth puree.
- Then separate the pulp and the lychee juice with the help of the strainer and press the pulp with a help of a spoon so that as much as juice canbe extracted from the strainer. After that, throw away the pulp.
- Mix the lychee syrup with sugar and boil it on a medium or low flame until it will be thicken up.
- Chop up separately white chocolates into small pieces
- Mix the lychee syrup with the chopped white chocolates and add butter toit.
- Mix the whole mixture with a spatula so that there will be no lumps and chocolate will be melted properly.
- Now add butter with it and blend it well in the electric blender.
- Finally, keep the mixture in the fridge.
Assembly Of Macaron Shells And Butter Cream & Lychee Cream :
- First, remould the macarons from the parchment paper and place a single macaron at the bottom.
- Then place the Butter cream with the help of a baking or piping bag andleave some side edges for placing the raspberries.
- Place the red raspberries at the side edges of the macaron gently so that the buttercream will not spread everywhere in the macaron.
- Now make another layer of white chocolate –lychee cream on top of it.
- Then place another macaron on top of that lychee cream layer.
- Now for decoration, garnish with some red petals and raspberries on top of that macaron slice.
Instructions For Making A Large Ispahan Macaron :
- You can also prepare one-two large size macarons instead of making multiple small size macarons.
- One large size macaron is just perfect for 6-8 people. You have to be more careful while making the large size macaron shell so that it will not break.
NOTES
- The decoration is a very important step in Ispahan cakes. So make sure, you are using fresh fruits and rose petals.
- Keep the macaron at least 40-50 minutes for cooling before starting assembly.
- Use always unsalted room temperature butter for making the creams.
- Wash the raspberries and lychees properly and tap gently with a clean towel and keep it for some time to dry.
- Always pour the hot sugar syrup as mentioned in the above instruction for making the macaron shell batter and cream.
I tried this recipe. Thanks for sharing such a wonderful recipe😊
Thanks, Eugenis.
Thanks for sharing this elegant macarons recipe. I tried it with the measurements as mentioned. The result was amazing😍
Thanks Wei