From the Kitchen at Ladurée
2 cups almond flour
2 cups icing sugar
4 egg whites
1/2 tablespoon red food colorant
3 egg whites
2 cups granulated sugar
2 egg whites
1 cup granulated sugar
1 cup butter, whipped
2 teaspoon rose syrup
1/4 teaspoon rose water
1 box of raspberries
5 pieces of lychees
To make the macarons: Combine the almond flour with the icing sugar in a bowl and use a whisk.
In a clean dry bowl whisk 3 egg whites to a foam, once they are frothy add a third of the granulated sugar and whip until sugar is dissolved, add another third of granulated sugar, whip for another minute: finally add the remaining granulated and whip for one more minute. Using a rubber spatula, delicately fold the mix of almond powder and icing sugar into the whipped egg white. In a separate small bowl, beat another egg white with the red colorant until just frothy. Then add to the final mixture folding gently to slightly loosen the batter.
Transfer the mixture to the pipping bag. On a baking sheet pipe a disk of batter in spiral.
Preheat the oven to 325°F.
Allow the piped batter to rest uncovered for 10 minutes before placing in the oven so it form a slight crust.
Place the tray in the oven for about 15 to 20 minutes.
Remove from the oven and allow to cool.
To make the butter cream: In a dry clean bowl whisk the 2 remaining eggs with the granulated sugar in three time (same process as before).
Add the room temperature flavored butter, and whisk all together for 1 minute.
To serve: Transfer the butter cream in a pipping bag, flip half of your macaron's shell and pipe some butter cream in the middle of those (keep the other half of shells for the top). Put 1 raspberry inside the cream, and add more all around. Add 3 pieces of lychee in the middle, a little bit more of butter cream and put the second shell of the macaron on the top. Decorate your Ispahan with a rose petal and a raspberry.