Macaron Rakhi: It’s Too Pretty To Eat, Too Yummy To Resist

India is gearing up for one of the exciting times of the year. The festive season is here and the entire month of August is packed with interesting festivals like Raksha Bandhan, Teej, and Janmashtami. Raksha Bandhan is an Indian festival where siblings come together for a grand celebration of their bond, and just like any other Indian festival, rakhi is also incomplete without a signature feast. Sweets and dessert form a very important component of this feast. You may have already started stocking ladoos and pedas for the festival, but if you have a little more time in hand, then we urge you to try this delish Macaroon Rakhi!

You heard us right, macaroon or macaron is a French dessert where two delicate, biscuit-shaped baked goods are sandwiched together, with a creamy layer of meringue sitting in between. The dessert is pretty as it is, but have you ever envisioned it placed on a string, won’t it, then, resemble the cutest Rakhi for your brother? Now, you do not have to tie this Rakhi on your brother's hand, but you both can definitely munch on it together.

Rahul Chahar - Executive Pastry Chef - Vivanta New Delhi, Dwarka - gives us this exquisite recipe for the auspicious occasion of Rakhsa Bandhan. It may be a little time-consuming, but it is certainly worth the effort and if you are truly trying to make this festival special, this is your meet.  


For the macarons:

  • 230 gms egg white  
  • 230 gms castor sugar  
  • 250 gms almond powder  
  • 250 gms icing sugar  
  • 50 ml water  
  • 5 gms pink colour  

For the filling:  

  • 50 gms cream  
  • 80 gms white callebaut  
  • 30 gms raspberry purée  
  • 5 gms glucose  

For garnishing:  

  • 50 gms marzipan  
  • 5 gms silver pearls


For the macarons:

  • Take a saucepan to add sugar and water and bring it to a boil; on the other hand, whisk the egg white in a kitchen aid.
  • When sugar temp gets to 113 degrees Celsius, then add egg white slowly.
  • When egg white peaks, add almond powder, icing sugar and colour to the egg white mixture.
  • Fold it with the cut and fold method.
  • Take a Silpat, arrange it on a baking tray, and then pipe this mixture on a Silpat.
  • Dry the macarons for 1 hour at room temp.
  • Bake it at 160 degrees Celsius for 14 mins.
  • Rest it for at least 1 hour, then fill it with a raspberry chocolate filling.
  • Make a thread with marzipan, then give a Rakhi shape to macarons.

For the raspberry chocolate filling:

  • Take a saucepan, add cream and glucose, and bring it to a boil.
  • Add white chocolate and raspberry puree it creams and whisk it well until mix it properly.