Rasmalai Macarons

5 from 1 vote

This is French cookie which is inspired by the Indian rasmalai. So bringing a fusion dessert, macarons with the flavour of rasmalai.
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Served AsDesserts
Servings 10


  • Almond flour - 100 gm
  • Icing sugar - 180 gm
  • Egg whites room temperature - 100 gm
  • Cream of tartar - 1/4 th tsp use salt if not available
  • Castor sugar - 40 gm
  • Vanilla extract - 1/4 th tsp optional
  • Cardamom powder - just a pinch
  • Yellow or orange food colour - 2 drops
  • Filling : White chocolate chips - 1/2 cup
  • Double cream - 1/4 th cup + 1/2 cup
  • Cardamom powder - 1/8 th tsp
  • Saffron powder - just a pinch


  • Slowly add the Castor sugar into the above while whisking till it forms stiff peaks like meringue.
  • Sift the almonds flour, cardamom powder and icing sugar together. Keep aside.
  • Now whisk the egg whites, add the cream of tartar and whisk to form a foam.
  • Now fold the almond flour+ icing sugar mixture in 3 parts into the egg white mixture. Add the vanilla extract.
  • Add the food colour into the mixture. Pour the mixture into piping bag. I had lined the baking tray with butter paper. I also made markings of circles using smallest round cookie cutter. Then I piped tiny dollops of mixture into the cavities of each
  • Tap the tray containing the mat. Let it sit for 1 hour till there is an outer coat formed. Preheat the oven to 160 degree Celsius and bake these for 14-16 minutes. Let it cool down and the remove the shells.
    Rasmalai Macarons - Plattershare - Recipes, food stories and food lovers
  • Take the chocolate chips, 1/4 th cup of cream in a bowl. Melt this using double boiler method or microwave.
  • Add CARDAMOM powder & saffron powder to the melted chocolate cream mix. Whisk nicely and let it cool down a bit.
  • Whisk the 1/2 cup of cream left until soft peaks consistency is arrived. Now mix the chocolate mix into the whipped cream, whip again to get the ganache.
  • Chill for sometime and pour this into piping bag, pipe little dollops on the shells. Cover with the other shell. Sprinkle chopped pistachios on top and serve

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5 from 1 vote

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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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