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Ispahan-Inspired Macaron Cake with Fresh Lychees & Raspberries

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This luxurious macaron cake, inspired by the classic Ispahan flavor combination, blends the floral notes of rose, the sweetness of lychees, and the tartness of fresh raspberries. A beautiful dessert with delicate macaron shells, lychee cream, and rose buttercream, perfect for a special occasion.

Ingredients

Scale

Macaron Shell Ingredients:

  • 65 grams almond flour
  • 65 grams icing sugar
  • 50 grams aged egg whites
  • 45 grams granulated sugar
  • ⅛ teaspoon cream of tartar
  • A few drops of dark pink gel color (e.g., Americolor Super Red)

Lychee Cream Ingredients:

  • 2 ½ teaspoons corn starch
  • 90 ml strained juice from lychee puree (from one can of lychee in syrup)
  • 50 grams granulated sugar
  • 50 grams white chocolate
  • 50 grams unsalted butter, at room temperature

Rose Buttercream Ingredients:

  • 65 grams egg whites
  • 130 grams granulated sugar
  • 195 grams unsalted butter, at room temperature
  • 1 ¼ teaspoons rose water
  • A few drops of rose extract
  • 50 organic raspberries

Instructions

  • Macaron Shells:
    • Prep: Print out the large macaron template provided. Let the aged egg whites come to room temperature.
    • Prepare Dry Ingredients: Pulse almond flour and icing sugar together in a food processor until fine. Sift the mixture through a fine mesh sieve, discarding any large bits.
    • Whip Egg Whites: In a stand mixer with the balloon whisk attachment, whip the egg whites on low-medium speed until foamy. Add cream of tartar, then increase speed to medium. Once the whisk leaves tracks, gradually add granulated sugar. Increase speed to medium-high and whip until stiff peaks form. If using, add gel food color and mix until well combined.
    • Macaronage: Gently fold the sifted dry ingredients into the meringue until the batter reaches a “lava” or honey-like consistency.
    • Pipe and Bake: Transfer the batter to a piping bag fitted with a #6 round tip. Pipe the macaron cake shapes onto parchment paper or silicone mats. Tap the trays firmly on the counter to release air bubbles and use a toothpick to pop any remaining bubbles. Allow the shells to dry completely before baking (a crucial step to prevent cracking). Bake at 325°F (165°C) for 25-35 minutes. Check for doneness by ensuring the tops do not move when wiggled and the feet don’t push back. Cool completely before removing.
  • Lychee Cream:
    • Prepare Ingredients: Soften butter at room temperature. Open and drain the canned lychees, reserving the syrup. Set aside 3 whole lychees for assembly. Blend the remaining lychees into a fine puree and strain to obtain 90 ml of juice.
    • Cook Lychee Cream: Chop white chocolate into small pieces. In a small bowl, whisk 1 tablespoon of lychee juice with corn starch until smooth. Heat the remaining lychee juice and granulated sugar over medium-high heat until the sugar dissolves. Remove from heat before boiling. Gradually mix a bit of hot juice into the corn starch mixture, then return to the pot and heat, whisking until it thickens (30 seconds to 1 minute). Remove from heat. Pour over chopped white chocolate and let sit for one minute. Stir until melted and smooth. Mix in the butter until well incorporated. Blend in a blender for 1 minute, then chill until set.
  • Rose Buttercream:
    • Make Meringue: Place egg whites and granulated sugar in a heatproof bowl. Set over a pot of simmering water and whisk until the mixture reaches 160°F (70°C).
    • Beat Buttercream: Transfer the egg white mixture to a stand mixer and whip until stiff and cool to the touch. Switch to the paddle attachment and gradually add the butter. Continue beating until smooth and fluffy, despite any initial curdling. Reserve 100 grams of buttercream for future use. Add rose water and rose extract to the remaining buttercream and mix until well combined.
  • Assembly:
    • Prepare Raspberries: Wash and pat dry the raspberries.
    • Assemble Macaron Cake: Select two similarly-sized macaron shells. On one shell, pipe a ring of rose buttercream as a dam, then fill with a small amount of lychee cream. Place lychee halves inside the dam and add more lychee cream on top. Arrange raspberries around the cream mound. Pipe more rose buttercream to cover the raspberries. Top with the second macaron shell.
    • Decorate and Mature: Optionally, adorn with an edible red rose petal and 24K gold leaf. Let the macaron cake mature for 6 to 12 hours before serving. For best results, enjoy within 24 hours.

Notes

  • Be sure to let the macaron shells dry completely before baking to avoid cracking.
  • The lychee cream can be made ahead of time and stored in the refrigerator until set.
  • The macaron cake can be decorated with rose petals and gold leaf for an elegant touch.
  • Allowing the cake to mature for several hours enhances the texture and flavor, as it helps the macaron shells absorb some of the cream’s moisture.

Nutrition

Find it online: https://easyfoodflash.com/ispahan-inspired-macaron-cake-with-fresh-lychees-raspberries/