Description
Inspired by the famous Ispahan flavor combination, this stunning Ispahan-Inspired Macaron Cake features layers of delicate macaron shells filled with a luscious rose-flavored buttercream, fresh lychees, and tangy raspberries. The balance of floral, fruity, and slightly tart notes makes this cake the perfect showstopper for any special occasion or a luxurious treat for dessert lovers.
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 the oven to 300°F (150°C). Line two baking sheets with parchment paper or a silicone mat.
- In a food processor, pulse the powdered sugar and almond meal together until finely ground. Sift the mixture through a fine-mesh sieve into a bowl to remove any large bits.
- In a clean bowl, beat the egg whites with a handheld mixer or stand mixer on medium speed until soft peaks form. Gradually add the granulated sugar, and continue beating until stiff peaks form.
- Gently fold the sifted almond meal and powdered sugar mixture into the whipped egg whites, adding the rose water and food coloring if desired. Be careful not to overmix.
- Transfer the macaron 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 them evenly. Tap the baking sheets on the counter to remove any air bubbles.
- Let the macaron shells rest at room temperature for 30 minutes to form a skin before baking.
- Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through. Once baked, let the shells cool completely on the sheets before carefully removing them.
- Make the Rose Buttercream:
- In a stand mixer or with a handheld mixer, beat the softened butter on medium speed until light and fluffy, about 3-5 minutes.
- Gradually add the powdered sugar, rose water, vanilla extract, and salt. Beat until smooth, scraping down the sides of the bowl as needed.
- Add heavy cream, one tablespoon at a time, to reach a smooth, spreadable consistency. Adjust the amount of cream based on your preference for texture.
- Assemble the Cake:
- Once the macaron shells have cooled, pipe a generous amount of rose buttercream onto one macaron shell. Add a slice of fresh lychee and a couple of raspberries on top of the buttercream.
- Gently press another macaron shell on top to form a sandwich.
- Repeat this process to create several macaron cakes, arranging them in layers (depending on how many layers you want for your cake). You can also create individual mini macaron cakes or stack them for a multi-layered cake.
- Garnish and Serve:
- Once the macaron layers are assembled, garnish with additional fresh lychees, raspberries, and edible rose petals for a beautiful finish.
- Serve immediately or refrigerate for up to 2-3 hours to allow the flavors to meld. The macarons will soften slightly as they sit, creating a wonderful texture.
Notes
- If you can’t find fresh lychees, canned lychees (in syrup) can be used, but be sure to drain them well before using.
- You can substitute the rose water with a few drops of rose essence if you prefer a more intense floral flavor.
- These macaron cakes can also be made into individual-sized portions for a more elegant presentation at parties or special occasions.
- Prep Time: 1 hour (plus resting time for macarons)
- Cook Time: 15-18 minutes (for baking the macaron shells)
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 mini macaron cake
- Calories: 250 kcal
- Sugar: 30g
- Sodium: 60 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg