Ispahan Macaron

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

My macaron, as it turns out, did not need anything other than the classic French Meringue (although the Italian Method would have given me better feet and shinier shells).