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.