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Ispahan Macaron Cake

Inspired by Pierré Hermé, this is a recreation of his signature Ispahan macaron. Featuring a combination of rosewater, lychees, and raspberries for a perfectly balanced dessert. Best consumed the day of, but can be refrigerated for up to 2-3 days.

Ingredients

Macaron Shells

  • 125 g powdered sugar
  • 125 g almond flour
  • 3 egg whites room temp
  • 30 ml water
  • 125 g superfine sugar
  • gel food coloring pink or red

Rose Petal Cream

  • 1/2 cup softened butter
  • 1 cup powdered sugar
  • 1/2 cup heavy cream or 1/4 cup whole milk
  • 1/4 tsp rosewater essence
  • lychees dried and chopped
  • fresh raspberries
  • rose petals optional

Instructions

Macaron Shells

  • Sift confectioners sugar with ground almonds. Mix a few drops of food coloring with 1 egg white. Pour into sugar/almond mixture and mix.
  • Boil sugar and water to 245°F / 118°C. When syrup reaches 230°F /110°C, begin to whisk the other 2 egg whites with a stand mixer. Drizzle syrup slowly onto egg whites to form soft peaks, before folding it into the sugar/almond mixture.
  • Pour mixture into pastry bag with about 1cm diameter opening. Pipe spirals to make 8in (20cm) diameter circles on baking tray with Silpat mat or parchment paper. Rest circles for 30min at room temperature until the shells form a skin that doesn’t stick to your finger when lightly touched.
  • Preheat oven to 325°F / 162°C - this will vary, so watch your macarons closely during this step!
  • Bake for around 15 minutes. During baking, quickly open and close the oven door twice.

Rosewater buttercream

  • Combine all ingredients in stand mixer and mix until it becomes fluffy able to hold its shape (eg not too watery). If it is too watery, add more powdered sugar. If it’s too thick, add more cream/milk.

Assembly

  • Choose the shell you want on the bottom of the cake, and carefully flip it over. In a spiral motion from the center, pipe the buttercream until there is about 1cm distance to the edge.
  • Add raspberries to the entire diameter of the shell. Don’t leave huge gaps to prevent the buttercream from leaking out. With any leftover raspberries, add to the center of the shell onto the buttercream. This should provide a base for the top shell
  • Add lychees evenly over the buttercream
  • Pipe more buttercream over the layer of lychees and raspberries to form a glue for the top shell
  • Carefully place the top shell over and add raspberry and rose petal garnishes to the top.
  • Cover and store in the fridge for 24 hours until consumption

Notes

Recipe by Usagi Baking. All images and content belong to me unless otherwise specified. Please do not use my images without permission. If you would like to share my recipe, please credit me and link back to my site.