Description
This Ispahan-Inspired Macaron Cake beautifully combines delicate French macarons with the floral essence of rose water and fresh lychees and raspberries for a refreshing and elegant dessert. Perfect for special occasions, this layered treat features crisp, airy macaron shells paired with a rich rose-scented buttercream, accented by juicy fresh fruit and edible rose petals for a stunning presentation.
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)
Fruit 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). Line two baking sheets with parchment paper or silicone baking mats to ensure easy removal and even baking.
- Process Dry Ingredients: In a food processor, pulse together the powdered sugar and almond meal until finely ground. Sift this mixture through a fine-mesh sieve into a bowl to remove larger bits for a smooth batter.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with a handheld or stand mixer on medium speed until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form, indicating the whites are glossy and hold their shape firmly.
- Combine Dry Ingredients with Egg Whites: Gently fold the sifted almond meal and powdered sugar mixture into the whipped egg whites. Add the rose water and a few drops of pink food coloring if desired. Fold carefully to maintain the aeration and avoid deflating the batter.
- Pipe Macaron Batter: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1-2 inches in diameter onto your prepared baking sheets. Tap the trays firmly on the counter to release any trapped air bubbles.
- Rest the Macaron Shells: Allow the piped shells to sit at room temperature for 30 minutes. This resting period lets a skin form on the surface, essential for developing the characteristic macaron foot during baking.
- Bake the Macarons: Bake the shells for 15 to 18 minutes, rotating the trays halfway through for even cooking. Remove from the oven and let cool completely on the baking sheets before carefully peeling them off.
- Make Rose Buttercream: Beat the softened butter on medium speed in a stand or handheld mixer until light and fluffy, about 3-5 minutes. Gradually add powdered sugar, rose water, vanilla extract, and a pinch of salt, continuing to beat until smooth.
- Adjust Buttercream Consistency: Add heavy cream one tablespoon at a time and mix until the buttercream reaches a smooth, spreadable consistency suitable for piping and assembling.
- Assemble the Macaron Cake: Once the shells have cooled, pipe a generous amount of rose buttercream onto one shell. Top with a slice of fresh lychee and a few raspberries.
- Create Macaron Sandwich: Gently press a second macaron shell on top of the fruit and buttercream to form a sandwich. Repeat these steps to create several sandwiches or layers for a multi-tier macaron cake.
- Layer and Garnish: Arrange the macaron sandwiches as desired, stacking them to form a layered cake if you prefer. Garnish with additional fresh lychees, raspberries, edible rose petals, and fresh mint leaves for an elegant finish.
- Serve or Chill: Serve immediately for the freshest texture or refrigerate for 2-3 hours to allow the flavors to meld. Note that the macarons will soften slightly over time, enhancing the overall mouthfeel.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipping.
- Be careful not to overmix the macaron batter to maintain lightness and proper texture.
- Resting the macaron shells before baking helps develop their signature feet and prevents cracking.
- If you don’t have rose water, you can substitute with a mild rose flavoring, but use sparingly.
- Allow assembled macarons to sit briefly before serving to let flavors meld, but avoid extended refrigeration to keep shells crisp.
- Use fresh lychees and raspberries for the best contrast of fruity tartness against the sweet buttercream.
