Celebrating Food! Celebrating Life!

Macaron Satine and the PH Macaron Project

Pierre Herme's Macaron Satine

I remember watching Nicole Kidman’s Moulin Rouge exactly a decade ago during my undergrad days, bedazzled by the fascinating sets and exuberant costumes. This razzle-dazzle like fantasy on the life of a young Parisian socialite, Satine leading a life of absinthe-dripped extravagance (Yes! thanks to Kylie Minogue as the Green Fairy!), swooned by men from the streets of Paris, enchanted by her flamboyance, all flocking to the renowned cabaret just to be gleamed by her beauty.  ‘Gorgeously decadent, massively contrived, and gloriously superficial‘, are just some of the words used by critics on the movie but I say this is a mere understatement. Filled with song and dance, laughter and tears, this must have been one of the most refreshing musical films we’d seen in this century, since the days of Rodgers and Hammerstein.

Hilariously funny and at the same time, heart-pouring empathic, the movie is quite literally a roller-coaster ride. I particularly enjoyed the large scale scenes of song and dance, bearing overtones of a Bollywood production! And how cleverly used it was, such a classic! Now in retrospect, it all makes perfect sense to me the French artistic and haute coulture scene during that era must have been extremely curious and captivated by influx of Oriental and Asian elements, fueling ideas for Bizet’s Les pêcheurs de perles and Massenet’s Thaïs. And hence the elephants, saris and turbans we saw in the Maharaja scene. Entertaining and at the same time thought -provoking, at least for me!

When I first learned of Pierre Hermé’s Satine dessert series a couple of months back, I couldn’t help but feel extremely curious about the association of the PH’s confections with the Moulin Rouge. Paris, decadence, sugary indulgence, flair and flamboyance… the resemblance between the two is just too uncanny. I’m also very curious to know what it tastes like. Needless to say, very little is mentioned over the internet. ph10 has some recipes of desserts from the Satine series but being a rather technical and clinically written publication, no word on the source of inspiration. Alas, the recipe for the Macaron Satine could be found in PH’s Macaron and I had to get myself a copy and hopefully solve the puzzle. But wait a minute, since when do we ever need an excuse justification for buy PH’s works!?

So did I solve the mystery?

Pierre Herme's Macaron Satine

Here’s the recipe for the filling of Macaron Satine, adapted from Macaron.

Ingredients (for 72 macarons)

Orange Passion Fruit Gelèe

150g passion fruit juice (about 7-8 passion fruits depending on size)

85g of good orange marmalade (I used my own confitures!)

120g of water

10g of caster sugar

6 g of gelatine sheets ( about 3 sheets)

Pierre Herme's Macaron Satine

Cream Cheese Buttercream

100g caster sugar

30g water

75g whole eggs

45g egg yolks

165g soft butter

375g Philadelphia cream cheese

Pierre Herme's Macaron Satine

Instructions

Orange Passion Fruit Gelèe

Begin by preparing the orange passion fruit gelèe.

Reconstitute the gelatine sheets by soaking them in cold water for about 15 min until soft.

Remove pulp from passion fruit and sift to obtain juice

Heat the passion fruit juice together with orange marmalade, sugar and water. But do not, do not, do not bring it to a boil as that would spoil the natural fruity taste. Just heat it to become warm enough to melt the sugar and gelatine later on.

Sift the mixture into a bowl and add the reconstituted gelatine sheets. Whisk to incorporate until gelatine has completely melted to form a homogeneous mixture.

Sift the mixture into a container and wrap with cling film

Refrigerate for about 1h and then freeze for at least 2 h, preferably overnight.

When the gelèe has set, demould and cut into 1.5 cm squares. Each square should be around 0.5 cm thick.

Return the gelèe oblongs to the freezer.

Pierre Herme's Macaron Satine

Proceed to prepare macaron shells. PH’s recommended method is the Italian Meringue method aka macarons au sucre cuit. His macaron recipe is well-published so I shan’t bore you with the details here. If you need the recipe, send me a note.

After baking the shells in both white and yellow, leave them to cool on the racks and start preparing the cream cheese butter cream (la crème au buerre au crème cheese)

Pierre Herme's Macaron Satine

Cream Cheese Buttercream

Bring water and sugar to boil in a saucepan and cook the syrup to 120oC.

Start to whisk the whole eggs yolks until they turn pale when the syrup reaches around 100 oC. Pour the sugar syrup when it reaches 120oC and continue to whisk until completely cooled.

In a separate bowl, beat the butter until creamy. Stir in egg mixture and continue whipping until cream is smooth.

Take 250g of the prepared butter cream and whip it with the cream cheese. Pour the cream into a pastry bag with piping tip No. 11. Place a whole pastry bag into the refrigerator for about half an hour.

Montage et finition

To assemble, began by piping a ring of cream cheese buttercream around the perimeter of a macaron shell.

Place a piece of frozen gelèe in the middle and pipe another dollop of buttercream filling on top. Replace with another macaron shell of a different colour and try to spread the buttercream dollop evenly by making small circular motions with the top shell.

It’s that simple :)

Pierre Herme's Macaron Satine

Arranging the shells and getting them ready for piping

Pierre Herme's Macaron Satine

Placing a piece of the frozen passion fruit-orange confiture gelee on top.

Pierre Herme's Macaron Satine

I used homemade confitures to make the gelee, which were ideal for this recipe since PH called for marmelade d’orange de tres bonne qualite! The egg-yellow ones are made from regular sweet oranges, a mixture of navel and valencia varieties. The one with more intense coloration is from the blood orange confiture I made last month.

Pierre Herme's Macaron Satine

Just another dollop of creamcheese buttercream over this and cover with a white macaron shell and voila! Mission Satine accomplished!

Pierre Herme's Macaron Satine

As soon as they are assembled, the macarons need to be returned to the refrigerator overnight in an air-tight container for the cream and gelee to set.

Pierre Herme's Macaron Satine

Out of the fridge after half a day. Too impatient to wait overnight. A slightly better looking one. Still, not too happy with the shells, alas…

Pierre Herme's Macaron Satine

Slicing it open to reveal the  innards. :)

Pierre Herme's Macaron Satine

Making and eating macarons can be lotsa fun but having to slice one up for a proper shot can be such an arduous feat! And these are the “sacrifices” that fail to make the mark. La sacre du printemps quite literally.

Pierre Herme's Macaron Satine

Flanked by its guillotine, quite a delicious mess, I must say!

So did Monsieur Herme draw inspiration from Moulin Rouge for this creation? He most certainly did. He dictates that the filling should be soft and smooth like satin (and hence explains the use of creamcheese), drawing a myriad of flavours of sourness, bitterness and sweetness from the orange and passionfruit combination. The dessert is named after the celebrated dancer Satine, from the famous cabaret Moulin Rouge. And as PH had very sharply potrayed in his dessert, Satine’s life is a story of the intermingling of different tastes, engulfed in sweetness of true love while the bitterness of harsh reality and sour acridity echo in a not-so-far distant.

Personal Notes and Reflections

This is the first recipe I’d attempted from PH’s Macaron. And I’m glad that I did. Its not terribly difficult to make but the flavours are quite interesting. That’s killing two birds with one stone!

The creamcheese filling was not difficult to make but its difficult to pipe and get the macaron in shape, owing to our humid and warm tropical weather. This meant going in and out of the refrigerator several times. Chilling the cream together with the piping bag inside is something which I’d thought would help. The passion fruit and orange gelee too likewise does not do well in our weather. It begins to sweat quite quickly at room temperature so one has to work fast. One option would probably be to increase the amount of gelatine added but that would definitely compromise the textures.

The blood orange confiture is good for the recipe and I’m glad I used it instead of storebought jars. Bitterness and sweet and sour tang, just the right flavours for the gelee as what PH had strived to achieve.

The shells called for more attention this time than what I would usually think, as they are not only pale-coloured, but white! I remember reading macaron books that generally discourage their readers from trying out light-coloured shells as they would almost invariably turned out browned or burnt. “You had been warned!!!” But I went ahead instead. PH used titanium dioxide in his recipe, not a very common commodity I must say. Thankfully Wilton has white icing coloring which contained titanium dioxide as the main ingredient and that helped to resolve the colouring part. But alas the colouring was far more liquid than the gel paste coloring I’m accustomed to using. More egg white powder to absorb the excess moisture and aging the egg whites for a few days helped. So I experimented with several batches before getting what looked like decent macaron shells.

Temperature control is also a very important factor in macaron making and even more so when it comes to baking light-colured shells. I baked the shells at a lower temperature than expected, but for a slightly longer time, to ensure that the base would dry thoroughly. But the lower temperature might have compromised the “feet development” process as the feet werent as pronounced as I’d wished for. Still trying to do finetuning and troubleshooting on this but I guess the ones I’d eventually made would have to suffice.

I’d made a very very big hiccup when I was baking the shells. I’d moved the wired shelf inside the oven to the lowest position when I was baking the dacquoise and cocoa almond sponge for Valencia, and had totally forgotten to return the baking shelf inside the oven to the correct position for macarons. So that produced 3-4 batches (I’d lost count) of very ugly shells when left me frustrated and perplexed at the same time.  It came to a point when I’d thought I’d lost it completely. Jess was there to witness the ugly moment. “Perhaps I never knew macaron making in the first place, ” I thought. So I took out the notes I’d joted from the macaron baking class and backtracked my work flow with scrutiny and finally found the problem. Pure stupidity if you ask me. This taught me one very important lesson, that the mise en place process does not just mean to ensure that all the ingredients are in place and properly measure and pre-processed. It entails EVERYTHING, and literally everything needs to be order. Much like how a pilot and his first officer would run through those cockpit drills before taking off.

Temperature control, food coloring usage, organising workflow and mise en place.. I’d got so much more to learn.

The PH Macaron Project

Alas the beginning of my Pierre Hermé Macaron Journey. I’m a big fan of the celebrated French patissier and look forward to tasting his creations one day and hopefully a chance to meet him in person!

But for now, this is the beginning of a new journey for me, to attempt all the recipes in his book “Macaron”. Sounds like a “Julie & Julia Project” spinoff I know. But this is really something that I’d been thinking about for a couple of weeks now, since I laid my hands on the book. I fell in love with it instantly, admiring the photos inside, reading and re-reading the recipes over and over again. It has become quite a bit of bedtime reading for me, working out the workflow at the same time in my head. And needless to say, I had one-a-many macaron dreams from it too!

Unlike the Julie & Julia Project, I’m not gonna stress myself out by setting a deadline to beat. I’m not even gonna make ‘em in the order in which they are set in the book. So the pressure is NOT on me! Just a task I set for myself to give me some motivation to push myself through understand pastry arts and and of course, Pierre Herme’s creations. It might take months, or even years to finish ‘em all but I’m pretty sure I’ll enjoy the process throughly. There would be moments of deep frustration, just  as there would be times of immense elation. Hopefully you guys would be there when I cross the finishing line.

Wish me luck!

I’m submitting this for Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms

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43 responses

  1. Alan, you really do love challenges don’t you. You did a great job! When you making these again? I wanna try! Hehehe ;)

    April 13, 2011 at 6:07 pm

    • firebirdie

      Cathy! I love to give myself a kick in the butt sometimes! haha

      You should try! not too difficult especially when you are already making very beautiful macarons!

      April 14, 2011 at 12:02 am

  2. Alan, You are a piece of work!! I admire your aspiration in attempting all PH’s recipes. I would love to be part of your exciting journey, I won’t be of any help to you though. All I can be is a “kay po chee” (busy body) to stalk you on each recipe you churn out and tell you again and again how I enjoy looking at the stunning photos of your bakes. It is too far away to fly to Paris to taste PH’s intense macarons, more affordable to go taste yours if you allow me..hehe (hint! hint!). Jokes aside, making macarons is a “Mission Impossible” for me and for you is just “sup sup sui” (no sweat) hehe…

    April 13, 2011 at 6:34 pm

    • firebirdie

      Veronica! You are definitely not a kay po chee! Really feel encouraged and uplifted by the kind words from all of you guys and that’s what’s fuelling my passion for baking as well! I’m still learning loads everyday about baking, so definitely not sup sup sui to me as well! drop me a note if you happen to be in town and I’ll try my best to whip up something decent!

      April 14, 2011 at 12:05 am

      • Alan, I won’t refuse good offers and I feel so honored to be able to taste your bakes. I go to Singapore now and then when Stitch goes there for his business to make more money, I go there, laz around and spend his money hehehe… I will definitely give you a thinker once I know when I will be there next. I am eager to meet with Jess and Cathy also. Somehow, we missed each other twice. First time, I messed up the appointment and made the two ladies came to my hotel and waited for me and silly me did not even know that until after they left. I still feel bad about this. Second time, supposed to meet up with Jess but she could not make it because of work. Thanks for giving me something to look forward to on my next trip to Singapore. The weekend is near again, have a good one!

        April 14, 2011 at 8:53 am

  3. I think it’s a job well done! The white colored shells look white – unlike mine which always turn brown :/ So how did the italian meringue work out for you? Did you find the shells better/worse than your other macaron shells?

    I can just imagine how smooth and satiny the gelee and cream cheese buttercream will taste like – mmmm – can’t wait to see you attempt more of PH’s macarons! when you make arabella and arabesque, let me know – you’ve a willing taste-tester here ;p or make it any other macaron flavor!

    April 13, 2011 at 7:46 pm

    • firebirdie

      Hi Janine! i totally agree with you on how tricky the white shells could be. I’d made a few batches which fed the bin before getting what I thought is decent. So I guess the thing is to keep trying!

      the filling is very creamy and soft indeed. but unfortunately doesn’t do well like normal macarons under normal temperature. same with the gelee. but the precise tasting moment is actually the point when the cream cheese starts to get a bit soft and the gelee starts to melt so ever slightly allow the sweet sour taste to infuse into the cream. simply ethereal i tell you!!!

      duncha love names like arabella and arabesque?!but I guess i’ll try the simpler stuff first. :)

      April 14, 2011 at 12:11 am

  4. GREAT JOB! is soooo AWESOME! you translate that book from french to english?! im so looking forward to more of your creation and eating it too :D those tips are so helpful for me when i want to try out baking macarons again and again.

    April 13, 2011 at 11:51 pm

    • firebirdie

      jasmine, my french lexicon is very very limited, confined largely if not exclusively to ingredient names and simple imperative words like tamise and melange. lol online translation tools do help a lot so I must say that we are living in the right times!

      I’m trying to compile notes of my observations and especially my mistakes so that I don’t make them again. Hopefully by sharing them, others would have an easier time with macaroning. :)

      April 14, 2011 at 12:17 am

  5. thats why mise-en-place means everything in its place ! macaron making i believe does not come overnight. i thought I had it right at one point, but the next attempt didn’t work, which lead me to rethink and retrace my steps. although i must say that you picked it up very quickly!

    I really love to go on a macaron journey as well, but there are so many things I wanna bake/cook!

    Grats on the success !

    April 14, 2011 at 12:10 am

    • firebirdie

      hi jacob, yes that was a very hard lesson learnt for sure! alas still a very long journey ahead. one down, 58 more to go!

      I wouldn’t be just making PH macarons of course. That would be absolutely mental! But I guess projects like this keeps me in focus somehow.

      Look forward to your bakes!

      April 14, 2011 at 12:25 am

  6. satine? that’s a very nice name. No.i’ve never watched mouline rouge and am not sure Mr PH got his inspirations from MR but i’m very certain that you got yours from him! Those fruit gelee looks like nato de coco..sorry to compare your hard work gelee with nato de coco, ha!Truly fantastic macarons!! and i’ll be reading from here on your journey on his books!

    April 14, 2011 at 12:15 am

    • firebirdie

      Hi lena! Satine is such an exquisite name isn’t it? :) PH certainly did derive his inspiration from MR, the cabaret. Not sure if it meant the movie though.

      those fruit gelee morsels are very soft and melt-in-the-mouth, without the firmness of nata de coco. But that is a very interesting preposition isn’t it? a nata de coco flavoured macaron… hmm….

      April 14, 2011 at 12:29 am

  7. Well done! Your macarons are so lovely and I really love the passion fruit you added in it. Looks yummy and beautiful shots too :)

    April 14, 2011 at 12:58 am

    • firebirdie

      Hi Ann! I love the inclusion of passionfruit too! It helps to elevate desserts both in flavour and aroma! A really lovely but underrated fruit. And of course we must thank PH for his ingenuity for incorporating it in his recipe!

      April 14, 2011 at 3:01 am

  8. Alan you destroyed so many MACS! told you to bite and take picture le dun want see see see! but then i must applaud you a simply mac burst to life with these ac-companions! beautifully done!

    April 14, 2011 at 9:33 am

    • firebirdie

      of course they are destroyed… by the digestive enzymes in my gut! nothing is wasted. LOL

      the textures are quite interesting for this one, with creamcheese and gelee. you should try it too! waiting to see your next macaron bake!

      April 14, 2011 at 11:52 am

  9. I love the look of your macarons, esp the cross section, the colors are unique and very attractive! Keep ‘em coming!

    April 16, 2011 at 10:20 pm

    • firebirdie

      Hi Ally! I love the contrast from the blood orange gelee too! Will be trying out the recipe you’d given me soon! wish me luck!

      April 18, 2011 at 1:22 pm

  10. wow i just found your blog! and these macarons look really good! im a huge fan of passion fruit and i cant wait to try these out! :)

    April 25, 2011 at 11:25 pm

    • Alan (travellingfoodies)

      hi michelle! surprised that you found my blog. lol

      I’d been following yours for quite a while already actually, albeit silently most of the time. Love your bakes and most important of all, your photography!!!

      April 25, 2011 at 11:54 pm

  11. I still have a tad bit of air pocket in the macarons (using PH’s italian meringue recipe), any idea why? The texture and sweetness is good for me, infact it’s a winner amongst my friends who are not sweet eaters. Looking forward to more of PH Macaron Project entries :)

    September 1, 2011 at 1:01 am

    • Alan (travellingfoodies)

      hmm.,..i’ve never done the PH TPT italian meringue method cos I’d already read that its too sweet, so I’d stuck to french meringue method all these while. I’m glad it worked for you and your friends. a tad bit of air-pockets is ok i think, unless they ballooned so much to cause the top shell to become separated from the rest of the bottom part.

      I’d baked and seen some others with almost hollowed out innards, and that happened for me when the oven temperature was too high causing the top to rise and dome too quickly and irreversibly. Let me know what you think.

      September 1, 2011 at 11:13 am

  12. Pingback: Pierre Hermé’s Macaron Montebello « travellingfoodies

  13. Lee Johnson

    Hello Alan,
    After a great deal of web searching on macarons, I happened to have come across your blog. In a word, wow! The detail that you have provided in some of the details are incredibly helpful. I have been at wits end related to a number of steps in the macaron making process that reading (and rereading) your blog has finally provided me answers. Thank you very much for that :)

    One question, if I may, exactly what type of food coloring are you using? Is there a particular brand that you feel works better than others? And are you using a liquid, powder or gel? One are of struggle for me has been reproducing some of the vibrant colors in PH’s macarons. Based on your photos you have definitely replicated them most beautifully.

    Appreciative for any guidance. Thank you again.

    November 14, 2011 at 4:39 pm

    • Alan (travellingfoodies)

      Hi Lee!
      thanks for dropping by and leaving such encouraging words. Wilton’s water-based color gels work pretty well for me as the colors are really intense so a small amount would do the trick and thus minimising any “destabilisation” on the integrity of the meringue. Do NOT get the oil-based ones which may be tempting as they come in beautiful pastel colors. Any bit of grease would cause the meringue to fail. Another brand I would recommend is Chef Master but they are much more expensive and do not come in small bottles. Also, its more advisable to try out by adding a little at first to check if you can achieve the color intensity you are after. Its always better to err on the lesser side. One also has to note that the colors tend to darker with baking. So there’s a bit of trial and error, so a bit of experimentation would definitely help.
      With light-colored macaron shells, one has to be even more careful as they tend to show browning more prominently. The white shells for Macaron Satine gave me this problem. One way to get around it is to bake at a lower temperature, but over a slightly longer period of time, i.e. 60-90 seconds more than the stipulated time. Another way is to lower the temperature towards the end of the bake. I prefer the former as its more reliable. The second method can result in a temperature shock which can cause the shells to deflate prematurely, leaving the macaron shells “feetless”. So once again, some trial and error here to figure out what works best for you.

      Hope this helps! Feel free if you have anymore questions and I’ll do my best to help :)

      November 14, 2011 at 11:56 pm

      • Lee Johnson

        Thanks so much Alan for the reply. I have ordered several of the Wilton water-based gels and (albeit they are a bit more pricey) the Chef Masters as well. I’ll be sure to let you know how they work out and I’ll try to do a “color” comparison to see what provides the more vibrant colors.

        All the best!
        Lee

        November 16, 2011 at 3:46 pm

      • Alan (travellingfoodies)

        wow! you got the chef masters ones as well! I’m so jealous. I’d worked with the yellow coloring from that series before and its really intense! just two drops would do!

        let me know how your coloring experimentation turns out!

        All the best to you too!

        November 17, 2011 at 10:36 am

  14. Pingback: Pierre Hermé’s Macaron Mogador « travellingfoodies

  15. Suzy C

    Hi,
    Wow! These look amazing and delicious! Please can you give me the macaron shell recipe? Thank you and I look forward to making them myself! :0)

    January 25, 2012 at 2:33 am

    • Alan (travellingfoodies)

      Hi Suzy, you can get the recipe from my earlier post for Pierre Herme’s Ispahan. :)

      February 3, 2012 at 7:13 pm

  16. Rodney

    I was about to try the passion fruit pastry cream recipe from the book last night when I noticed an error–he calls for beating it with butter the night before, as well as the next day, but does not list butter twice in the ingredients list. What to do, what to do! (Note, this is not the recipe you have tried above–it appears elsewhere in the English-language version of the book).

    February 10, 2012 at 2:32 am

    • Alan (travellingfoodies)

      Hi Rodney,
      I have the English version of the book as well and I’m looking at it now as I’m replying you (pg 93-94 from “Macarons”). I can’t find the “passion fruit pastry cream” you are referring to in the recipe as Macaron Satine calls for a “creamcheese buttercream” and only used “165g very soft butter” which was added to a pre-whisked egg and syrup mixture to form a smooth cream, afterwhich philadelphia cream cheese was whisked in to form the final mixture.

      Are we looking at the same recipe?

      February 10, 2012 at 9:59 am

      • Rodney

        I realized I had no idea what the name of the particular macaron was at the time of posting, so I looked it up once I got home–sorry for the confusion. It is the Celeste macaron, pages 65-67. Calls for the cream to be made the night before, using the butter, then says to whip it with butter the day of assembly, but does not have two portions of butter listed in the ingredients.

        I found a French website with what I am assuming is a halved version of the same recipe, and it appears that the amount of butter is indeed doubled, so I may have found my answer. The publishers of Herme’s book appear to have left out the second portion of butter from the ingredient list. Will make them this weekend and confirm.

        February 10, 2012 at 11:52 pm

  17. Alan (travellingfoodies)

    Yes Pierre Herme’s “Macarons” are plagued with errors and what’s more infuriating is no revisions or corrections were made on the English edition when it was published last year.

    Coincidentally, I was just discussing with a friend on making Macaron Celeste soon. Is the website you are referring to Rêves de Gourmandises by Chouquinette? If the butter is indeed doubled, 300g of butter is gonna be quite disturbing indeed…

    February 11, 2012 at 12:30 am

    • Rodney

      Are there revisions to the French edition on the publisher’s website (or anywhere, for that matter)?

      Yes, that was the site. I am always disturbed by that amount of butter, which is why I have leant toward making swiss buttercreams and flavoring them when assembling my own macarons, but I would like to stick to the master’s recipe when making it for the first time, and I came into a large supply of passion fruit juice in Hawaii recently.

      February 11, 2012 at 4:37 am

      • Alan (travellingfoodies)

        As far as I know, there ain’t any revisions to the french version. Sadly…its either they weren’t bothered enough to do it, or they simply didn’t know about the mistakes. Macaron Satine (page 93) also has a slight but glaring mistake, where 15g of juice was to be extracted from 7 passion fruits, when it should have been 150g. The same mistake is in the English version as it was in the French version. Ridiculous if you ask me, that the English publishers have no decency to review the work before going about publishing it.

        Like you, I’d not a fan of buttercream fillings, I sway towards ganaches or sometimes just confitures.

        Let’s make Macaron Celeste and compare notes. :)

        February 11, 2012 at 9:01 am

      • Rodney

        The Satine mistake I could figure out on my own. When something is not in the ingredient list at all, but is mentioned as used, THEN I get confused. I am doing all passion fruit for Valentine’s day, so I am not doing the Celeste in its pure form–just the cream filling, and then the Mogadors for the chocolate-inclined. But I’ll let you know how it goes. Other Mac books just mix the puree with white chocolate for a ganache version of a passionfruit filling…I think the creams tend to sink into the shell better after resting. Best of luck with your batch!

        February 11, 2012 at 9:18 am

  18. Pingback: Pierre Hermé’s Ispahan « travellingfoodies

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  21. Taco

    Hello~ The macaron looks perfect!! I will give a try someday as well~~ and I’m so appreciated that you share the recipe to all people~ But could you send me the recipe of macaron shell?
    Thank you!

    June 14, 2012 at 10:36 pm

    • Alan (travellingfoodies)

      Hi there, you can find the macaron shell recipe in the other macaron posts. Type “Ispahan” under the search function and you should be able to locate it!

      June 15, 2012 at 9:44 am

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