Description
This delicate Ispahan-Inspired Macaron Cake combines the elegance of classic French macarons with the unique flavors of fresh lychees, raspberries, and fragrant rose buttercream. Perfectly crisp on the outside and chewy inside, these macarons are filled with luscious rose-scented buttercream and juicy fruit, making a stunning and flavorful dessert ideal for special occasions.
Ingredients
Scale
For the Macaron Shells
- 1 ½ cups (150g) powdered sugar
- 1 cup (100g) almond meal
- 3 large egg whites, room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon rose water
- A few drops of pink food coloring (optional)
For the Rose Buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons rose water
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream (as needed for desired consistency)
For the Filling and Garnish
- 2-3 fresh lychees, peeled, pitted, and sliced
- ½ cup fresh raspberries
- Edible rose petals (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Macaron Shells: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a food processor, pulse powdered sugar and almond meal until very fine. Sift this mixture through a fine sieve to ensure smooth batter without lumps.
- Beat Egg Whites: Using a handheld or stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks are achieved for a stable meringue base.
- Fold Ingredients Together: Gently fold the sifted almond-powdered sugar blend into the whipped egg whites. Add rose water and optional pink food coloring carefully to maintain the airiness; do not overmix to preserve texture.
- Pipe Macaron Rounds: Transfer the batter into a piping bag with a round tip. Pipe small 1-2 inch rounds evenly spaced on the prepared baking sheets. Tap sheets gently to release air bubbles that could cause cracks.
- Rest Batter: Allow the piped macarons to rest at room temperature for 30 minutes to form a firm skin, which is crucial for developing their signature smooth tops and feet during baking.
- Bake: Bake in the preheated oven for 15-18 minutes, rotating the sheets halfway through to ensure even cooking. Cool completely on the sheets before removing to prevent breaking.
- Make Rose Buttercream: Beat softened butter on medium speed until light and fluffy (3-5 minutes). Gradually add powdered sugar, rose water, vanilla, and salt, beating until smooth. Add heavy cream one tablespoon at a time to achieve a spreadable consistency.
- Assemble Macaron Cakes: Pipe rose buttercream generously onto one macaron shell. Layer with sliced fresh lychee and a few raspberries, then gently sandwich with another shell.
- Create Layers: Repeat the assembly to make multiple macaron cakes. Stack to create a layered cake or serve individually as petite desserts.
- Garnish: Decorate the assembled cake with extra fresh lychees, raspberries, edible rose petals, and fresh mint leaves for an elegant finish.
- Serve or Chill: Serve immediately or refrigerate for 2-3 hours to allow flavors to meld. Note that macarons will soften slightly while resting, enhancing their texture.
Notes
- Ensure egg whites are at room temperature for better volume and stability when whipped.
- Do not skip the resting period before baking; this step helps prevent cracking and creates the iconic macaron ‘feet.’
- Use high-quality almond meal and sift well to achieve a smooth macaron surface.
- Store assembled macarons in a refrigerator for up to 2-3 hours; avoid extended storage to prevent sogginess.
- Rose water is essential to capture the delicate floral flavor of the traditional Ispahan dessert.
- You can substitute fresh raspberries with frozen but thawed ones if fresh are unavailable, though fresh is preferred for best texture and flavor.
