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Inspired by Pierre Herme's Ispahan Macaron, this is a light crème diplomat sandwiched in between layers of macarons. A sure-hit with the ladies. Serves 10 macarons Prep time 1 hour + 2 hours chilling Cook time 30 minutes

macaron

• 150g almond powder • 150g icing sugar • 0.3g pink colouring (available from Déco’relief) • 120g egg whites • 150g sugar • 40g water • Sieve almond powder and icing sugar to remove all lumps. • In a mixer with a paddle attachment, mix almond powder, icing sugar, pink colouring and 60g of egg whites together. • Using a stand mixer with a whisk attachment, whisk 60g of egg whites until foamy. • In a pot, heat sugar and water together until it reaches 121ºc. Then pour the heated syrup gently into the egg whites and whisk on high until it becomes stiff. • Fold the whipped egg whites into almond mixture in 3 parts. Do not overmix the batter. • Transfer the macaron batter into a piping bag fitted with a round tip. On a baking tray lined with parchment paper, pipe 5cm circles on it. • Tap the base of the tray to remove air bubbles. • Bake at 140ºc for 25 minutes.

rose crème diplomat

• 500ml whole milk • 1 vanilla pod • 100g egg yolks • 100g sugar • 50g corn flour • 50g butter • 1 gelatine sheet, bloomed • 300g whipped cream • 0.5g rose water • In a pot, bring whole milk and vanilla to a boil. • In a bowl, mix egg yolks, sugar and corn flour together. • Pour some hot milk to the egg mixture to temper the eggs. This prevents the eggs from scrambling. • Pour everything back to the pot and cook until the mixture boils. • Let the mixture simmer for 1 minute, stirring continuously. • Stir in butter and bloomed gelatin sheet. Set aside the crème pâtissère in a chiller for two hours. • In a bowl, whip the whipped cream until stiff. • In another bowl, whisk crème patisserie until smooth, then gradually add in whipped cream. • Fold in rose water. Set aside.

assembly

• a box of fresh raspberries • a box of fresh lychees, sliced • Find two macarons of equal size. • Pipe rose crème diplomat in the middle of one macaron shell. • Arrange raspberries to surround rose crème diplomat. • Place the sliced lychees on the rose crème diplomat. Then pipe small amounts of rose crème diplomat between the raspberries, before sandwiching it with another macaron shell.