A beautiful raspberry pink macaron cake inspired by the iconic "Ispahan" dessert made famous by Laduree and Pierre Herme. Inside, it is filled with a fragrant rose buttercream, lychee cream, and fresh lychee and raspberries. Absolutely perfect for a Parisian afternoon tea party.
Print out the big macaron template provided in post.
Pulse almond flour and powdered sugar together in a food processor.
Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
On parchment paper or silicone mats, pipe the big macaron cake shape.
Wait until the shells become completely dry before baking. This is a critical step to prevent cracking of the big macaron shell. Resting time for big macaron shells will take longer than regular sized macarons. READ: TIPS ON BAKING BIG MACARON SHELLS.
Bake at 325F for 25-35 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
Set aside 3 whole lychees for use later in the macaron assembly.
Pulse the rest of the whole lychees in food processor until it becomes a fine puree.
Pour puree through a strainer to separate the pulp and juice. Keep 90 ml of the juice for use in this recipe. With a spoon, push out as much liquid out of the pulp as possible. Discard pulp.
Whisk the mixture until the temperature reaches 160F*
The mixture might look curdled or separated for a while but keep mixing. It will all come together to become a smooth and fluffy buttercream.
Keep 100 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.
Wash raspberries thoroughly and gently pat dry with paper towel.
Starting 1 cm away from the edge of the shell, pipe a ring of rose buttercream as a dam then fill it with a small dab of lychee cream. Spread the cream out evenly so that it creates a "barrier" between the shell and the lychee flesh which is to be added next.
Pat dry whole lychees with paper towel and split into halves.
Add lychee flesh inside the dam and top off with more lychee cream.
Add raspberries around the mound of buttercream. Let it touch the cream slightly to help keep it in place.
Pipe more rose buttercream into the dam until it reaches the height of the raspberries.
Assemble remaining macaron shell on top.
Top off with an edible red rose petal and add 24K gold leaf if desired. Let the macaron cake mature for 6 to 12 hours before eating. (Best eaten within 24 hours.) Enjoy!
* Aged egg whites were weighed before aging.
* Organic raspberries are preferable over conventional as they are part of the "Dirty Dozen" fruits/vegetables.
* This temperature is generally accepted to be able to kill salmonella in eggs. However, always take caution when serving to those with compromised immune systems.