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.
And as always if you do make these Lychee, rose and raspberry macarons make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can find and share your amazing recreations! I’ve been seeing a lot of macarons coming up recently from my previous blog post and they are looking perfect. I am so happy that they are turning out amazing and I can’t wait for more to come!
Tips on Perfecting your macarons
If you are having trouble with the macaron shell, check this video on my youtube channel, which will walk you through the steps 🙂
Also 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!
PrintLychee, Rose and Raspberry Macarons
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
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 tsp cornstarch mixed with 1 tbsp water)
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!
Notes
* Depends on your climate, if it is wet or humid where you live it may take longer
Related Recipes
OMG My mom would love this, again I really love your recipes. Continue your blog!
Thank you I will!
Also I really love macarons so can you try do a lemon or yuzu macaron recipe?
Will keep that in mind for the future 😀
Question: What if you are a kid and you can't drink wine?
Hi Catherine, I saw your recipe for the salted caramel macarons on YouTube and I thought I would try your recipe for the shells since I have been trying and failing to make them come out perfectly so many times... Yesterday I baked two batches and both of them came out PERFECT! I am so happy! I am never changing this recipe! I also made the buttercream, but without the rosewater, and put some store bought raspberry jam in the middle and they are just perfect 🙂 Thank you so much for sharing! I will definitely be trying out more things from your blog.
You're welcome! so glad they turned out perfectly 🙂
Thanks Catherine for the recipe! Was pretty nervous that the macarons might not come out as good since macarons are really difficult to make. But it was PERFECT!!!!!! All my friends love it!
Hi Stephanie, I'm so glad the recipe worked out well!
If you wanted to incorporate freeze dried raspberry powder into the batter for the shells (along with the almond meal etc.), what quantities would you use?
Hi Bonnie! I haven't tried adding freeze dried powders to macaron shells before. I wouldn't add too much as it can affect the shells. I'd say start with 1/2 tsp and adjust if needed!