This cake is a subtle blend of rose petal cream, soft and smooth, with lychees, whose flavor enhances the rose and raspberry tastes with its contrasting acidity and power—all within a soft yet crunchy macaron envelope
Pink macaron
- 8 3/4 oz (250 g) confectioners’ sugar
- 8 3/4 oz (250 g) ground almonds
- A few drops crimson food coloring
- 6 egg whites (6 1/4 oz/180g)
- 1/4 cup (65 ml) mineral water
- 8 3/4 oz (250 g) superfine sugar
Italian meringue
- 1/3 cup (75 ml) mineral water
- 8 3/4 oz (250 g) superfine sugar
- 4 egg whites (4 1/4 oz/120 g)
Rose petal cream
Assembly
- 7 oz (200 g) lychees in syrup, drained
- 8 3/4 oz (250 g) fresh raspberries
- 5 red rose petals
- Glucose
Instructions
Step 1: Pink macaron
Sift the confectioners sugar with the ground almonds. Mix the coloring with 3 egg whites. Pour this onto the sugar/almond mixture and mix. Boil water and sugar to 245°F (118°C). When the syrup reaches 230°F (110°C), begin to beat the other three egg whites to form soft peaks. Pour the syrup on the egg whites. Beat, and allow to cool to 120°F (50°C) before folding it into the sugar/almond/coloring mixture, allowing the beaten egg whites to settle.
Pour the mixture into a pastry bag with a plain No. 12 nozzle. Pipe spirals to make 8-inch (20-cm) diameter circles on a baking tray covered with a Silpat mat. Leave the circles to form a crust for at least 30 minutes at room temperature. Preheat the oven: convection oven at 350°F (180°C). Slide the tray into the oven. Bake for 20 to 25 minutes, quickly opening and shutting the oven door twice during cooking. Remove from oven, leave to cool.
You can keep this macaron in the refrigerator for two days.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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