Summer Raspberry Lychee Macaroon with Lemon Sorbet
Chef Eric Bertoïa of Cafe Boulud - New York, NY
Adapted by

Yield: 6 Servings


  • ½ cup almond powder
  • 1 cup confectioners’ sugar
  • ½ cup egg whites
  • 2 Tablespoons sugar

    Rose Loukoum:
  • ½ cup confectioners’ sugar
  • 1 ½ Tablespoons cornstarch
  • 1 cup water
  • ¼ cup sugar
  • 2 Tablespoons rose water

    Rose Pastry Cream:
  • 1 cup milk
  • ¼ cup sugar
  • ¼ cup egg yolks
  • 1 Tablespoon flan powder
  • 2 teaspoons flour
  • 2 gelatin sheets
  • 1 Tablespoon rose water
  • 1 cup heavy cream, whipped

    Lemon Sorbet:
  • 1 cup water
  • 1 cup milk
  • 1 cup lemon juice
  • 1 scant cup sugar

    Raspberry Coulis:
  • ½ cup raspberry puree
  • 1 teaspoon apple pectin
  • 2 teaspoons sugar

  • Fresh raspberries
  • Peeled and cut lychees
  • Crystallized rose petals
For Macaroons:
Preheat oven to 320°F. Sift together almond powder and confectioners’ sugar. Beat egg whites to a stiff peak, adding sugar in three additions. Fold dry sifted ingredients into egg whites. Pipe onto parchment-lined baking sheets, and bake for 8 minutes. Remove from oven and pour a little water under the parchment paper, turning sheetpan to distribute water (for moist macaroons).

For Rose Loukoum:
Combine all ingredients except rose water in a saucepan. Bring to a boil and continue cooking for 1 hour, whisking constantly. Add rose water and pour into a silpat-lined sheet pan and let set at room temperature. When set, dice into small cubes.

For Rose Pastry Cream:
Bring milk and 1/8 cup sugar to a boil in a saucepan. Meanwhile, whisk yolks, then whisk in remaining sugar, flan powder and flour. Temper yolk mixture into milk, whisking vigorously until mixture achieves a thick consistency. Add softened gelatin and let cool. Once cool, whisk pastry cream until smooth. Add rose water to taste and fold in whipped cream.

For Lemon Sorbet:
Combine all ingredients in a saucepan and bring to boil. Remove from heat and cool completely. Spin in ice cream machine according to manufacturer’s instructions.

For Raspberry Coulis:
In a small saucepan, bring raspberry puree to a boil. Combine pectin and sugar in a small bowl until thoroughly mixed. Whisk pectin mixture into raspberry puree. While constantly whisking, return to a boil and let boil for 2 minutes. Strain and let cool.

To Assemble:
Place one macaroon on a plate and pipe some rose pastry cream in the center. Arrange raspberries around pastry cream, and place lychees on top of pastry cream. Pipe more pastry cream on top of lychee. Top with a second macaroon. Place some diced loukoum on the side. Place a quenelle of lemon sorbet and a crystallized rose petal on top of loukoum.


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   Published: July 2006