Macaron shells filled with creamy rose buttercream and a surprise centre of lychee and raspberry jam. These fruity and floral macarons are sophisticated and delicious!

Mother's Day Cookies

HAPPY MOTHER’S DAY! Not sure if other countries are celebrating mother’s day today as well. Either way I am wishing all the mums the most amazing day filled with lots of love and maybe some of these lychee, rose and raspberry macarons.

Mums are the strongest people. Not only did they bring us to the world, but they have provided us with endless care, love and devotion <3 I find that we often take advantage of the fact that they will be there for us, and the appreciation for their constant efforts is sometimes lost. Myself included.

To my Mum

Although not 100% supportive of my dream to work in the world of desserts and hospitality I know that it’s because my mum cares. Hospitality is tough, tiring and the monetary reward can be limiting. In the end she wants the best life for me. But despite all that, she still supports me and my stubbornness as I insist that this is the path I want to take. She’ll share my recipes, photos and videos and proof-read my blog posts even though I haven’t told her to. On top of that she deals with my anger and attitude when I have multiple recipe failures, consecutive nights of stressed baking or a cake disaster. I admit that I have been nowhere near thankful enough. She’ll probably be reading this telling me that I’ve written “your not you’re” or something like that… :’) Thank you for being there for me!

Let's Get Baking

Anyway… to celebrate all mothers on this special day I’m bringing a macaron flavour that is floral and delicate, something you can make to thank your mum! The hint of rose balances with the slightly floral nature of lychees and the hit of raspberry brings it all together. Inspired by Pierre Hermé’s Isphan macaron, this is my version! I hope you all enjoy. If this is too much effort you can always fill it with a store bought jam and it will be just as delicious.

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Tips on Perfecting your macarons

Check out my post on making perfect macarons for more tips on creating the perfect macaron.

If you are looking to up your macaron game even further my ebook will do the trick! This book runs through the French and Italian Method in detailed photographic steps, while also giving tips on ingredients and equipment.

Click here to learn more!

Enough said… Happy baking!

📖 Recipe

Lychee, Rose and Raspberry Macarons

Print Recipe

Macaron shells filled with creamy rose buttercream and a surprise centre of lychee and raspberry jam. These fruity and floral macarons are sophisticated and delicious!

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 90 minutes
Yield: 12 1x

Ingredients

Scale

Macaron Shells

49 g Almond meal
44 g Powdered sugar
37 g Egg Whites
37 g Sugar
Dried rose petals (optional)

Rose Yolk Enriched Buttercream

1 Egg yolk
13 g Sugar
18 g Milk
66 g Unsalted butter, room temperature
1 tsp Rose water

Lychee and Raspberry Jam

150 g Canned lychees
25 g Raspberries
2 tsp Sugar
½ tsp Pectin NH
(if no pectin use 1 teaspoon cornstarch mixed with 1 tablespoon water)

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Instructions

Macaron shells

In a medium sized bowl sieve the almond meal and powdered sugar together
If there are large chunks of almond meal remaining in the sieve dispose of them
In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
Slowly add the sugar and beat until stiff peaks
Add your food colouring of choice and beat until well distributed
Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre (see video for details)
Once all folded in, press the batter around the bowl and then fold it into the centre (see video for details)
Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
Transfer to a piping bag with a round tip and pipe out 1.5inch circles (template on milk tea macaron post)
Optional: Sprinkle with dried rose petals
Allow to dry for 1-2 hours*
Bake in a preheated oven at 140°C for 10-15 minutes (I find that it's usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
Remove from oven and let cool

Rose Yolk Enriched Buttercream

In a small saucepan heat the milk until steaming
In a medium sized bowl add the egg yolk and sugar, whisk
Pour the steaming milk into the egg yolk and whisk
Return the mixture to low heat and whisk continuously until thick (coats the back of a spoon)
Remove from heat and cool
When cooled transfer to a bowl and add the butter
Whisk them together until light and silky smooth
Add the rosewater, and taste to make sure it's to your liking!
Transfer to a piping bag

Lychee and Raspberry Jam

Using a blender or food processor blend the lychees and raspberries until smooth
USING PECTIN: Add the blended fruit, sugar and pectin to a small saucepan, mix
Bring to a boil and simmer for 15 minutes, stirring occasionally
Remove from heat, cool and transfer to a piping bag
USING CORNSTARCH: Add the blended fruit and sugar to a small saucepan, mix
Bring to a boil and simmer for 15 minutes, stirring occasionally
Combine the water and cornstarch in a small bowl and stream into the jam, mixing as you add
Continue stirring the jam on low heat until thickened
Remove from heat, cool and transfer to a piping bag

Assembly

On the flat side of a macaron shell pipe a border of rose buttercream (in a circle)
Fill the centre with the jam
Place a matching shell on top
Reserve in an airtight container for at least 1 day to mature
Enjoy!