Description
This Ispahan-Inspired Macaron Cake features delicate French macaron shells filled with fragrant rose buttercream, fresh lychees, and juicy raspberries. Inspired by the iconic patisserie flavor combination, this elegant dessert layers floral and fruity notes into a stunning cake perfect for special occasions or afternoon tea.
Ingredients
Scale
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)
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)
Filling & 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 the oven to 300°F (150°C). Line two baking sheets with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a food processor, pulse the powdered sugar and almond meal until finely ground. Sift this mixture through a fine-mesh sieve into a bowl to remove any large bits for a smooth batter.
- Whip Egg Whites: Beat the egg whites with a mixer on medium speed until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form, ensuring the mixture is glossy and holds shape.
- Combine Ingredients: Gently fold the sifted almond meal and powdered sugar mixture into the whipped egg whites. Add rose water and pink food coloring if using. Fold carefully to maintain airiness without overmixing.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1-2 inches in diameter onto the prepared baking sheets, spacing evenly. Tap the sheets to release air bubbles.
- Rest the Shells: Let the piped shells rest at room temperature for 30 minutes to form a dry skin essential for the macarons’ characteristic texture.
- Bake: Bake the macarons for 15-18 minutes at 300°F (150°C), rotating the trays halfway to ensure even baking. Cool completely before removing from the sheets.
- Make Rose Buttercream: Beat the softened butter until light and fluffy (3-5 minutes). Gradually add powdered sugar, rose water, vanilla extract, and a pinch of salt, beating until smooth.
- Adjust Consistency: Add heavy cream in tablespoons until the buttercream reaches a smooth, spreadable texture that holds shape but isn’t stiff.
- Assemble Macaron Cakes: Pipe a generous dollop of rose buttercream on one macaron shell. Top with fresh lychee slices and a few raspberries.
- Form Sandwiches: Gently press another macaron shell on top to create a sandwich. Repeat to make several sandwiches or stack for a layered cake.
- Layer the Cake: Arrange the macaron sandwiches in layers to build a multi-tiered cake or serve individually as mini cakes.
- Garnish: Decorate the top and sides with additional lychees, raspberries, edible rose petals, and fresh mint leaves for an elegant presentation.
- Chill and Serve: Serve immediately or refrigerate the assembled cake for 2-3 hours to allow flavors to meld and the texture to soften slightly for an ideal mouthfeel.
Notes
- Allow the macaron shells to rest properly before baking to achieve a smooth, glossy surface and prevent cracking.
- Use room temperature egg whites for better volume and structure when whipping.
- Adjust the amount of heavy cream in the buttercream to get your preferred consistency for piping or spreading.
- Keep the assembled macaron cake refrigerated if not serving immediately to preserve freshness, but consume within 3 hours for optimal texture.
- Rose water is key to authentic flavor—use good quality for best results, and add food coloring only if desired for a pink hue.
- Be gentle when folding the almond mixture into egg whites to keep the batter airy for light, delicate shells.
