Magical Ispahan-Inspired Macaron Cake Recipe with Fresh Fruits

Sweet dreams come alive with this decadent Ispahan-inspired macaron cake that blends delicate French pastry artistry with vibrant berry magic.

Rose-scented layers whisper elegance at every bite.

Soft macarons cradle fresh lychees and ruby-red raspberries in a stunning dessert masterpiece.

Delicate textures dance between crisp meringue shells and luscious cream.

Each slice promises a sophisticated flavor journey through Pierre Hermé’s beloved flavor combination.

The careful balance of floral, fruity, and creamy elements creates pure culinary poetry.

Prepare to transport your taste buds to a Parisian patisserie with this show-stopping dessert.

What Makes Ispahan Macaron Cake Memorable

• Craft a Delightful Twist: Transform classic Anzac biscuits into a stunning tropical tart that surprises and delights with unexpected flavors.
• Impress with Minimal Effort: Create a showstopping dessert using simple techniques and a food processor, making complex-looking results achievable for any home baker.
• Celebrate Seasonal Freshness: Highlight vibrant summer fruits like mango and passionfruit, bringing a burst of sunshine to your dessert table with minimal ingredients.
• Perfect for Special Gatherings: Ideal for brunches, afternoon tea parties, or elegant dessert presentations that will wow family and friends with its sophisticated yet approachable design.

Ingredients List for Ispahan Macaron Cake

• Almond Flour: A fine ground nut flour that provides the base and texture for macaron shells.
• Icing Sugar: Helps create a smooth and delicate macaron shell surface.
• Egg Whites: The key component that creates the meringue structure of the macaron.
• Granulated Sugar: Stabilizes the egg white meringue and adds sweetness.
• Cream of Tartar: Helps stabilize and strengthen the egg white foam.
• Gel Food Color: Optional ingredient for adding color to the macaron shells.

• Lychees: Fresh and sweet fruit that provides the primary flavor for the cream.
• White Chocolate: Adds richness and helps stabilize the lychee cream.
• Butter: Creates a smooth and creamy texture in the lychee cream.
• Corn Starch: Helps thicken and set the lychee cream.
• Granulated Sugar: Provides sweetness to the lychee cream.

• Egg Whites: Creates the base for the meringue buttercream.
• Butter: Provides richness and smooth texture to the buttercream.
• Rose Water: Adds delicate floral flavor to the buttercream.
• Rose Extract: Enhances the rose flavor in the buttercream.
• Raspberries: Fresh fruit that adds color and tartness to the macaron cake.
• Lychee Halves: Decorative and flavorful fruit pieces for the filling.
• Edible Red Rose Petal: Optional decorative element.
• 24K Gold Leaf: Optional luxurious garnish for the macaron cake.

Baking Steps for Ispahan Macaron Cake Success

Step 1: Get Ready for Deliciousness

Print out a large macaron template and let those egg whites sit at room temperature to get cozy and relaxed.

Step 2: Crush Dry Ingredients

Toss almond flour and powdered sugar into a food processor.

Pulse until super fine. Sift the mixture through a delicate sieve, waving goodbye to any stubborn chunks.

Step 3: Whip Up Cloud-Like Egg Whites

Grab your stand mixer and start whisking egg whites on low speed until they look foamy. Sprinkle in cream of tartar, then bump up the speed.

Slowly rain down granulated sugar while whisking. Keep going until you’ve got stiff, glossy peaks that stand at attention.

Want some color? Add a drop of gel food coloring and mix gently.

Step 4: Master the Macaronage Dance

Carefully fold dry ingredients into your fluffy meringue. Aim for a silky batter that flows like lava when you lift the spatula.

Step 5: Pipe and Tap with Precision

Slide the batter into a piping bag with a round tip. Pipe perfect circles onto parchment paper.

Give those trays a firm tap on the counter to release sneaky air bubbles. Use a toothpick to pop any remaining bubble rebels.

Step 6: Bake to Perfection

Let shells dry until they form a gentle skin. Bake at 325°F for 25-35 minutes.

They’re done when they don’t wiggle and have beautiful frilly feet.

Lychee Cream Adventure

Step 7: Prep Lychee Loveliness

Soften butter to room temperature.

Drain canned lychees, saving the syrup. Blend most lychees into a smooth puree and strain.

Step 8: Create Creamy Magic

Chop white chocolate into tiny pieces. Mix a splash of lychee juice with cornstarch.

Heat remaining juice and sugar until dissolved. Combine carefully, whisking until thick.

Pour over chocolate, let sit, then stir until smooth. Blend in butter and chill.

Rose Buttercream Brilliance

Step 9: Whip Up Meringue Base

Combine egg whites and sugar in a heat-safe bowl. Warm over simmering water until it reaches 160°F.

Step 10: Transform into Silky Buttercream

Whip the mixture until stiff and cool. Add butter gradually, beating until smooth.

Splash in rose water and extract for that dreamy flavor.

Finale: Assemble Your Masterpiece

Step 11: Build Your Macaron Dream

Pick two matching macaron shells.

Pipe rose buttercream around the edge of one shell. Fill with lychee cream and tuck in lychee pieces.

Nestle raspberries into the cream. Top with second shell.

Step 12: Final Flourish

Optional fancy touch: Sprinkle with edible rose petals or gold leaf. Let your creation rest for 6-12 hours to develop maximum flavor magic.

Devour within 24 hours for ultimate deliciousness!

Notes to Perfect Ispahan Macaron Cake

• Use room temperature aged egg whites and cream of tartar for a stable, voluminous meringue that creates perfect macaron shells. Always start at low speed and gradually increase to achieve stiff, glossy peaks.
• Fold dry ingredients into meringue gently but firmly, using a figure-eight motion. Stop mixing when the batter flows like lava and creates a smooth ribbon when lifted.
• Allow shells to form a skin before baking by letting them rest at room temperature for 30-45 minutes. This crucial step helps develop the signature macaron feet and prevents surface cracks.

Styles to Try With Ispahan Macaron Cake

• Tropical Paradise Macaron: Replace lychees with passion fruit puree and add shredded coconut to the buttercream for a vibrant tropical flavor profile.
• Chocolate Raspberry Remix: Swap white chocolate in lychee cream with dark chocolate, use raspberry extract in buttercream, and garnish with chocolate shavings.
• Gluten-Free Elegance: Use almond flour certified gluten-free and replace cornstarch with arrowroot powder to create a celiac-friendly version.
• Vegan Rose Dream: Substitute egg whites with aquafaba, use coconut cream instead of butter, and replace white chocolate with cashew-based cream for a plant-based alternative.

Drinks and Fruits With Macaron Cake Slices

• Pair Sweet Champagne: Select a delicate, slightly sweet champagne like Moscato d'Asti to complement the floral rose and fruity lychee notes. Its light bubbles will cut through the rich buttercream and provide a refreshing contrast.
• Serve Herbal Tea Accompaniment: Brew a delicate rose or jasmine green tea that echoes the rose flavors in the macaron cake. The subtle herbal undertones will enhance the dessert's elegant aromatics without overwhelming its delicate texture.
• Create Sorbet Interlude: Prepare a raspberry or lychee sorbet as a palate cleanser between bites. Its intense fruit flavor and icy temperature will provide a delightful counterpoint to the creamy macaron layers and reset the taste buds.

How to Store Ispahan Macaron Cake Slices

• Store the macaron cake in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to prevent sticking and maintain the delicate texture.
• Wrap individual macaron cakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to preserve freshness and flavor.
• Remove from freezer and let thaw in the refrigerator for 2-3 hours. Bring to room temperature for 15-20 minutes before serving to restore optimal texture and taste.
• Avoid direct microwave heating. Instead, let the macaron cake sit at room temperature for 15-20 minutes to soften the cream and restore its delicate structure.

FAQs

• What is the significance of using aged egg whites in macaron making?

Aged egg whites help create a more stable meringue with better volume and structure, resulting in smoother and more consistent macaron shells.

• Why is cream of tartar important in whipping egg whites?

Cream of tartar stabilizes the egg whites, helps them reach stiff peaks faster, and prevents over-beating, ensuring a more reliable meringue for macaron shells.

• What does the macaronage technique involve?

Macaronage is the careful folding of dry ingredients into the meringue, which helps develop the right batter consistency and ensures smooth, glossy macaron shells with perfect texture.

Ispahan-Inspired Macaron Cake With Fresh Lychees & Raspberries Recipe

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4.6 from 22 reviews

• Total Time: 2 hours 35 minutes
• Yield: 6 1x

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Description

Luxurious French patisserie meets modern elegance in this Ispahan-inspired macaron cake, blending delicate rose-infused layers with luscious lychees and tart raspberries. Classic Parisian flavors dance together, creating a dessert that invites you to savor each sublime bite of culinary artistry.

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Ingredients

Scale 1x2x3x

Fresh Ingredients:

• 50 grams aged egg whites
• 18 lychees, fresh
• 1 cup fresh raspberries

Dry Ingredients:

• 65 grams almond flour
• 65 grams icing sugar
• 45 grams granulated sugar
• 1/8 teaspoon cream of tartar

Coloring and Flavor:

• 1 few drops dark pink gel color (Americolor Super Red)

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Instructions

1. Prepare the workspace by printing a large macaron template and allowing aged egg whites to reach room temperature.
2. Create a fine powder by pulsing almond flour and icing sugar in a food processor, then sift through a fine mesh, discarding any coarse particles.
3. Whip egg whites in a stand mixer, starting at low-medium speed until foamy. Add cream of tartar, then gradually incorporate sugar while increasing speed.
4. Continue whipping until stiff, glossy peaks form. If desired, gently fold in gel food coloring.
5. Carefully fold dry ingredients into the meringue, achieving a smooth, lava-like consistency.
6. Transfer batter to a piping bag with a #6 round tip. Pipe macaron shapes onto parchment or silicone mats.
7. Eliminate air bubbles by tapping trays firmly and using a toothpick to pop remaining bubbles.
8. Allow shells to air-dry completely before baking, which prevents cracking.
9. Bake at 325F (165C) for 25-35 minutes, checking doneness by testing shell stability and foot formation.
10. Prepare lychee cream by softening butter and pureeing canned lychees, reserving some whole fruits.
11. Create a cornstarch slurry with lychee juice, then heat remaining juice with sugar until dissolved.
12. Combine the hot mixture with cornstarch, cooking until thickened. Pour over white chocolate and let sit.
13. Stir until smooth, incorporate butter, and blend thoroughly. Chill until set.
14. Prepare rose buttercream by creating a meringue with egg whites and sugar, heating to 160F (70C).
15. Whip meringue until cool and stiff, then gradually add butter until smooth and fluffy.
16. Infuse buttercream with rose water and extract, reserving some for later use.
17. Gently wash and dry fresh raspberries.
18. Assemble the macaron cake by creating a buttercream dam on one shell, filling with lychee cream.
19. Place lychee halves inside the dam, add more cream, and arrange raspberries around the filling.
20. Cover with additional rose buttercream and top with a second macaron shell.
21. Optionally decorate with edible rose petals and gold leaf.
22. Allow the cake to mature for 6-12 hours before serving, consuming within 24 hours for optimal taste and texture.

Notes

• Use aged egg whites at room temperature for a more stable meringue that creates smoother, more consistent macaron shells.
• Sift dry ingredients multiple times to ensure a fine, lump-free mixture that contributes to the delicate texture of the macarons.
• Allow macaron shells to form a dry skin before baking, which helps create the signature smooth top and perfect “feet” during baking.
• For a gluten-free version, the recipe is already naturally gluten-free using almond flour and powdered sugar.
• Chill the lychee cream thoroughly to achieve a stable, spreadable consistency that won’t leak when assembling the cake.
• Work with room temperature butter when making buttercream to prevent curdling and ensure a smooth, silky texture.
• Use fresh, ripe raspberries for the most intense flavor and vibrant color in the final presentation.

• Prep Time: 2 hours
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 108 kcal
• Sugar: 15 g
• Sodium: 0 mg
• Fat: 3 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg