Mini Macaron Trifles – Ispahan Style!
I have been itching to show you these mini macaron trifles – Ispahan style!
Last week, as I was listening to Abba, my kids caught me using my macaron spatula as a microphone. As I was transported back home to Scotland in the 80s – before you could say Super Trouper – my nostalgic mind had turned to trifle.
You see, Mum always made her best and biggest celebratory trifle for end of year parties but with such a huge festive spread on the buffet table, we didn’t have that much room left for dessert – which was often frustrating looking at its pretty pristine layers of fruity wobbly jelly, sherry sponge, custard and cream.
Hence my urge to make mini versions.
They’re twice the fun and a fraction of the size and apparently, steadily growing as a mini treat trend. I have a number of mini French teacakes in my teatime recipe book (financiers, madeleines and tigrés) but I couldn’t resist using Parisian macarons to replace the classic trifle sponge (macarons are gluten-free), as they fit a shot glass perfectly – and, finding a handy few rose macarons left in the freezer, whipped up these mini macaron trifles in no time, adding a touch of Parisian “Ispahan” inspiration.
Why Ispahan – What is it?
Ispahan is a Damask rose named after the city Isfahan (French: Ispahan) in Iran where it was apparently discovered in one of the city’s beautiful gardens. The rose has been made famous in Paris by pastry chef, Pierre Hermé. He is renowned for his Ispahan macaron, created while previously working at Ladurée: a bright pink macaron, filled with rose cream, lychee and raspberries.
Hermé is originally from Alsace – the region famous for their French Gewürtzraminer wines with tones of rose and lychees. You can see why he chose such a romantic combination with raspberries to conjure up a rosy selection of Ispahan pastries.
More Inspiration for Mini Macaron Trifles
Check out more trifle recipes from my friends, adding macarons to turn them into mini macaron trifles:
- Karen’s tangy mini Clementine Trifles at Lavender & Lovage;
- Christina’s mini All American Red, White and Blue Trifles at Christina’s Cucina. They’re ideal if feeling patriotic for a themed party or seasonal holiday. It was Christina who urged me to make trifle using macarons!;
- Cynthia’s English Christmas Trifle at What a Girl Eats;
- Liz’s Strawberry Trifle with Mascarpone Cream at That Skinny Chick Can Bake.
Why not use the macaron recipes in my books, adapting the trifles to suit the flavours?
Here are some ideas from the latest macaron recipes in Teatime in Paris:
- Mojito macarons (make a lime jelly and add a touch of mint essence in the cream)
- Fizzy Orangina macarons (using orange jelly)
- Raspberry, Lime & Tarragon “Maclairs” (for something a bit different!)
- Rhubarb and Poppy macarons (great with strawberry trifle) … the list goes on so over to you!
Jill Colonna
Elegant and delicious, can’t wait to try these little beauties. Thanks for sharing.
Great pleasure, Bea. They’re so different to the classic British trifle – the flavours together are a surprising taste but it’s still a trifle with a bit of Parisian fun!
It looks so beautiful!! A great dessert idea for me. Thank you for sharing the recipe!
Pleasure to share.
This is something Mark and I will love! I can’t wait to try it, Jill, and am always looking for something to serve after a Persian meal. As an aside, we just got a macaron store here and they are the worst I have ever had. Thick, and dense, and artificially flavored. Yuck. There ought to be laws… I do have another resource for better ones, but this was so disappointing.
Thanks so much, David. How exotic on your persian meal – bet it’s full of delicious spices. This would be a lovely finish, what a great idea!
As for the macaron store on artificial flavours, I understand you. There is one that recently opened in Paris too but I couldn’t even mention it on le blog since they were just so overly flavoured. Even the packaging weeks later smells of them!
You’ll just have to make your own 😉
Long time since I made trifle Jill. Your version is so much more sophisticated. No macarons in the 80s but there was music. So in true ABBA style, Thank you for the Music.
Mum, you are just so cute! Was trying to do it macaron style but you’re really still trying to get me to sing that Abba at your party soon. I know…I did it on Mother’s Day once for you. I need wine for the courage to do it again but it’s the sort of thing you can’t drink a drop to pull it through. I’m losing confidence! I’ll see what I can do …
Thank you so much for sharing! Pinned/stumbled and yummed! xo
You’re too kind Cynthia – thank you! I loved your Christmas trifle and talk of your British memories for such a deliciously nostalgic dessert.
I’m so happy to see how beautifully these turned out with the macarons, Jill! Just perfect! I can imagine just how wonderful the flavors are together, too! So many of my favorites!
Thank you for including my patriotic trifles as they are not just patriotic for the US, but the UK, France and Australia! 🙂 Now I’m dying to make mini-trifles!
Raspberry, rose and lychee are just wonderful – but add some pink Champagne to that and it’s a serious groaning experience. Roll on the next party to serve them!
I agree – I should have mentioned your red, white and blue trifles are great for many countries too! Thanks Christina x
Don’t forget to invite me! 😉
The party starts when you arrive, Christina 😀