Ispahan macaron [Pierre Hermé, Ladurée] from Signature Dishes That Matter (page 359) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional edible ruby glitter for carmine red food colouring. Egg whites must be prepared several days to one week in advance, and macarons must be refrigerated 24 hours.

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