Description
This Ispahan-Inspired Macaron Cake combines delicate French macaron shells with a fragrant rose buttercream, fresh lychees, and juicy raspberries, creating a sophisticated and visually stunning dessert that celebrates the flavors of the iconic Ispahan flavor trio.
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 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 the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal and even baking.
- Process Dry Ingredients: In a food processor, pulse the powdered sugar and almond meal together until finely ground. Sift this mixture through a fine mesh sieve into a bowl to remove any large bits ensuring a smooth batter.
- Whip Egg Whites: In a clean bowl, beat the room temperature egg whites on medium speed until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form, creating a glossy meringue.
- 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 desired, folding carefully to avoid deflating the meringue.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds, about 1-2 inches in diameter, spaced evenly on the prepared baking sheets. Tap the sheets lightly on the counter to release air bubbles.
- Rest the Shells: Allow the piped macaron shells to rest at room temperature for 30 minutes to develop a skin. This helps achieve the signature macaron texture and prevents cracking during baking.
- Bake the Macarons: Bake for 15-18 minutes, rotating the sheets halfway through for even baking. When done, let the shells cool completely on the baking sheets before gently removing them to avoid breakage.
- Make the Rose Buttercream: Beat the softened butter in a mixer on medium speed for 3-5 minutes until light and fluffy. Gradually add powdered sugar, rose water, vanilla extract, and a pinch of salt, beating until smooth.
- Adjust Consistency: Add heavy cream one tablespoon at a time to the buttercream until it reaches a smooth, spreadable consistency suitable for filling the macarons.
- Assemble the Macaron Cakes: Pipe a generous amount of rose buttercream onto the flat side of one macaron shell. Layer with a slice of fresh lychee and a couple of raspberries on top of the buttercream.
- Complete the Sandwich: Gently press another macaron shell on top to form a sandwich, taking care not to squeeze out the filling.
- Build the Cake Layers: Repeat the sandwich assembly process to create multiple macaron cakes. Arrange them in layers to build a multi-layered cake or serve as individual mini macaron cakes.
- Garnish and Serve: Decorate the assembled macaron cakes with extra fresh lychees, raspberries, edible rose petals, and fresh mint leaves for a beautiful presentation.
- Chill if Desired: Serve immediately for crisp shells or refrigerate for 2-3 hours to allow flavors to meld and the macarons to soften slightly, enhancing the texture.
Notes
- Use room temperature egg whites for better volume when whipping.
- Be gentle when folding to avoid deflating the meringue.
- Resting the shells before baking is crucial for developing the smooth tops and characteristic feet of macarons.
- Customize the filling with more or fewer lychees and raspberries based on preference.
- Macaron shells can be made a day ahead and stored in an airtight container.
- If desired, substitute rose water with raspberry or vanilla extract for a different flavor profile.
- Refrigerate assembled cakes no longer than 3 hours to maintain texture and freshness.
