Lychee, Rose and Raspberry Macarons

Lychee, 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!



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
  • 1/2 tsp Pectin NH
  • (if no pectin use 1 tsp cornstarch mixed with 1 tbsp water)


Macaron shells

  1. In a medium sized bowl sieve the almond meal and powdered sugar together
  2. If there are large chunks of almond meal remaining in the sieve dispose of them
  3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
  4. Slowly add the sugar and beat until stiff peaks
  5. Add your food colouring of choice and beat until well distributed
  6. 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)
  7. Once all folded in, press the batter around the bowl and then fold it into the centre (see video for details)
  8. Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
  9. 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
  10. Allow to dry for 1-2 hours*
  11. 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)
  12. Remove from oven and let cool

Rose Yolk Enriched Buttercream

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

Lychee and Raspberry Jam

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


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


* Depends on your climate, if it is wet or humid where you live it may take longer

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