Mother's Day Special May 2013 | Page 27

Ispahan shells:

105 g egg whites

210 g icing sugar

50g granulated sugar

2 drops red colouring

200g almond powder

For macaron technique refer here

For the filling:

Fresh raspberries & lychees

1 tsp rose water

few rose petals ( optional )

150g double cream

2 tbsp castor sugar

Whip the double cream with sugar. Add the rose water. Fill the macs with cream and fruits.