How to prepare the l'Ispahan

Step 1 : To prepare this exquisite tart of macarons and roses, first preheat the oven to 180°C (thermostat 6).

Step 2 : Then, sift the powdered sugar with the almond powder and pour over 3 egg whites mixed with the food coloring.

Step 3 : Next, prepare a syrup by boiling 65 ml of water with 250 g of sugar.

Step 4 : Then, beat 3 egg whites to stiff peaks and add the hot syrup.

Step 5 : Once cooled, mix this preparation with the almond mixture and pipe it into a smooth piping bag.

Step 6 : Form two 20 cm disks in spiral shape on baking trays lined with parchment paper and let them form a crust for at least 30 minutes at room temperature.

Step 7 : Then, bake for 20 to 25 minutes and let them cool before decorating.

Step 8 : For the cream, bring to a boil 75 ml of water and 250 g of sugar in a saucepan.

Step 9 : Beat 4 egg whites to stiff peaks, then pour the cooked sugar syrup over the whites and beat to obtain Italian meringue.

Step 10 : Allow to cool while continuing to beat.

Step 11 : Meanwhile, bring the milk to a boil and pour into a saucepan over the 4 yolks and 90 g of sugar.

Step 12 : Cook as if making flan and cool quickly in the bowl of a food processor fitted with the whipping accessory.

Step 13 : Next, place the butter in the bowl of a food processor and soften it, then mix with the cooled pastry cream. Manually fold in the Italian meringue, essence, and rose syrup.

Step 14 : Drain the pitted and halved lychees.

Step 15 : For assembling the tart, place an inverted macaron cookie on a plate and fill with a spiral of rose petal cream using a piping bag.

Step 16 : Arrange the raspberries in a ring following the outer diameter and form two more rings inside the first.

Step 17 : Place the lychees between the rings, decorate with the cream, and place the second macaron cookie on top.

Step 18 : A delightful treat ready to enjoy!