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.

Preparation time: 90 minutes
Cooking time: 60 minutes

Drink Pairing

Gewurztraminer Grand Cru or Gewurztraminer Vendanges Tardives, Gewurztraminer Sélection de Grains Nobles, Jardin de Pierre tea.


Pink Macaron

  • oz (250 g) confectioners’ sugar
  • oz (250 g) ground almonds
  • A few drops crimson food coloring
  • 6 egg whites ( oz/180 g)
  • ¼ cup (65 ml) mineral water
  • oz (250 g) superfine sugar

Italian Meringue

  • 13 cup (75 ml) mineral water
  • oz (250 g) superfine sugar
  • 4 egg whites ( oz/120 g)

Rose Petal Cream

  • 3 to 4 egg yolks ( oz/70 g)
  • oz (45 g) superfine sugar
  • 6 tablespoons (90 ml) fresh whole milk
  • 16 oz (450 g) soft butter at room temperature
  • A few drops rose essence (from the drugstore)
  • 1 oz (30 g) rose syrup (in Asian groceries or under the brand name Monin)


  • 7 oz (200 g) lychees in syrup, drained
  • oz (250 g) fresh raspberries
  • 5 red rose petals
  • Glucose


Pink Macaron

  1. 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.

  2. 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.

italian Meringue

  1. Bring the water and sugar to a boil in a saucepan. As soon as it boils, clean the edges of the saucepan with a damp pastry brush. Leave to cook to 245°F (118°C). Beat the egg whites to soft peaks (that is, not too firm). Pour the sugar syrup onto the beaten egg whites. Allow to cool while continuing to beat. You will use only 6 ¼ oz (175 g) of this meringue.

Rose Petal Cream

  1. Beat the egg yolks and sugar together. Boil the milk and pour it on to the egg-yolk sugar mixture. Cook like a custard to 180°F (85°C), then cool very quickly in the bowl of a stand mixer fitted with a beater. Be careful, as this mixture can easily stick to the bottom of the saucepan during cooking.

  2. In the bowl of a stand mixer, using first the blade and then the whisk, whip the butter until it is light and fluffy*. Add the cooled custard and mix. Incorporate the Italian meringue by hand, and add the rose essence and the syrup. Use immediately.

  3. Cut the lychees into two or three pieces, depending on the size of the fruit, and leave to drain overnight in the refrigerator. Put the first pink macaron, upside down, on a dish. Using a pastry bag fitted with a No. 10 nozzle, pipe a spiral of cream in the shape of rose petals, arrange the raspberries in a ring around the outside edge of the macaron, so that they can be seen, then arrange two other rings of raspberries inside, following the shape of the macaron.

  4. Arrange the lychees between the rings, pipe another rose-petal shaped spiral of cream over them, and lay the second pink macaron on top, pressing lightly.

  5. Decorate the top with three fresh raspberries and five red rose petals, set off with a dewdrop made of glucose, which you can pipe on with a plastic or parchment-paper cone.

* see glossary