My Pierre Hermé inspired Ispahan Macarons

This post is in celebration of Macaron Day on March 20! This month's Mactweets challenge is to create something new and worthy of a party. I had just received a copy of Pierre Hermé's book, Macarons, from the local library so I was super enthused to try my hand at one of his famous macarons! After much thought, I decided on his Ispahan Macarons. His original creation has lychee, rose & raspberry with a white chocolate ganache. The one I created, has a dark chocolate-lychee ganache with a raspberry jelly inside.

I must say that the creation of this macaron took longer than expected (about 5 nights of work)! First, is the creation of the raspberry jelly, then the pink sugar, the chocolate-lychee ganache (and waiting for it to set), the creation of the macarons shells and finally the assembly of the Ispahan macaron.

So, the question on your mind may be: What does it taste like?

Well, this macaron does not fail in creating a party in your mouth! At first bite, it is chocolately, then a clean lychee flavour emerges. Once you bite into the raspberry jelly, a raspberry note appears & combines with the rest of the flavours. Certainly a nice fruity-chocolate combination. It can also be described as a "chocolate-fondue party" in your mouth!

120g canned lychee puree mixed into 30g hot whipping cream
and then poured over the melted chocolate (~205g) to create
the chocolate-lychee ganache

210g of pureed & strained raspberries combined with 17g caster sugar
and 2g Knox gelatin to create a raspberry jelly. Best to
freeze for 2 hours, and then cut into desired squares.