The split second I succumbed to my constant need to concoct new macarons, I let my obsession with the Parisian treat consume me as I face the challenge of making an Ispahan macaron for the first time. I attempted, and eventually failed, at using the Italian Meringue Method to further stabilize my egg whites because a candy thermometer does not simply appear out of thin air during finals week.
Above: Macaron filled with a rose-water buttercream with a raspberry pâté de fruit and fresh lychees in the center
