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Pierre Herme’s Ispahan Macarons | The Baked Road

Pierre Herme’s Ispahan Macarons | The Baked Road

Red velvet whoopie pies with cream cheese frosting – Soft, cake-like red velvet cookies sandwiched with a smooth sweet cream cheese frosting

Red velvet whoopie pies with cream cheese frosting – Soft, cake-like red velvet cookies sandwiched with a smooth sweet cream cheese frosting

Pierre Herme's Ispahan-the Holy Grail of Pastry. Recipe here: http://travellingfoodies.wordpress.com/2011/03/25/pierre-hermes-ispahan/

Pierre Herme's Ispahan-the Holy Grail of Pastry. Recipe here: http://travellingfoodies.wordpress.com/2011/03/25/pierre-hermes-ispahan/

8 Egg Whites ¼ teaspoon Salt 2 ¼ cups Superfine Sugar 4 teaspoons Cornstarch 2 teaspoons White Vinegar ¼ teaspoon Vanilla Extract FOR THE WHITE CHOCOLATE CREAM: 4 ounces Lindt White Chocolate, chopped 2 ¼ cups Heavy Whipping Cream, divided FOR THE RASPBERRY SMASH: 1 cup Fresh Raspberries 2 tablespoons Honey TO GARNISH: ¾ cup Fresh Raspberries Pomegranate Arils from ½ pomegranate 1 Cara Cara (or other variety) Orange, thinly sliced

8 Egg Whites ¼ teaspoon Salt 2 ¼ cups Superfine Sugar 4 teaspoons Cornstarch 2 teaspoons White Vinegar ¼ teaspoon Vanilla Extract FOR THE WHITE CHOCOLATE CREAM: 4 ounces Lindt White Chocolate, chopped 2 ¼ cups Heavy Whipping Cream, divided FOR THE RASPBERRY SMASH: 1 cup Fresh Raspberries 2 tablespoons Honey TO GARNISH: ¾ cup Fresh Raspberries Pomegranate Arils from ½ pomegranate 1 Cara Cara (or other variety) Orange, thinly sliced

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