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These Ras Malai macarons inspired by flavors of rich and indulgent South Asian dessert – Ras Malai – a milk-based dessert with flavors of cardamom, rose and saffron.
Rasmalai is a South Asian dessert, popular in India/Pakistan/Bangladesh. It is definitely one of my favorite desserts!
A few weeks ago, it was Eid. Thanks to the pandemic, of course, every celebration has looked really different this year!
My husband and I stayed stayed home, and ordered some good takeout.
I of course, took the opportunity to recipe test a new dessert! I thought it would be great to incorporate my favorite Pakistani dessert into a dessert I know and love!
If you’re interested in more South-Asian inspired desserts, check out my Gulab Jamun cake!
What is Ras Malai?
Ras Malai is a dessert made with dumplings made from clotted cheese curds soaked in milk flavored with cardamom and saffron, then garnished with pistachios and almonds.
If you’re a fan of indulgent desserts like cheesecake, then you should definitely make sure to give Ras Malai a try.
In the mean time, you can try the dessert in macaron form!
FLAVORS IN THE RASMALAI MACARONS
The macaron shells, similar to my other macaron recipes are unflavored. I find that the shells take on the flavor of the filling quite well.
The filling for the macaron is made with sweet condensed milk, butter, ricotta cheese and cardamom.
Once these ingredients come together, they definitely taste like the real Ras Malai!
A FEW TIPS FOR RASMALAI MACARONS
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making the macaron shells, check out my in-depth post on tips to make the perfect macarons.
For the Ras Malai frosting:
- Beat the butter, until it is light and fluffy – it should be lighter in color than when you started.
- Incorporate the sweetened condensed milk in several additions, making sure it is fully incorporated before the next addition (I did it over three times).
- Make sure to strain the ricotta to remove as much moisture as possible before incorporating it into the mixture.
- If the Ras Malai frosting looks like it is not coming together, then pop it in the fridge to cool it down, before mixing again.
- The Ras Malai frosting is not meant to have a piping consistency, but would make a great filling for other desserts like cake!
Decorating and Filling:
- When decorating the macarons, make sure to sprinkle the chopped nuts when the chocolate is warm, otherwise, the nuts won’t stick.
- Once you have finished decorating, make sure to allow enough time for the chocolate and nuts set completely.
- When filling the macaron shells, make sure the frosting is not too warm, else it will slide off the macarons.
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
If you have any frosting leftover (like we did), it can be used as filling for a cake, or it would be delicious even slathered on toast.
If you do make these Rasmalai macarons, make sure to tag when when sharing on Instagram
Interested in more macaron content? I have lots of tutorials and recipes for macarons!
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Ready to make these Ras Malai Macarons?
Shop my macaron essentials
- Measuring scale
- Oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicone mats or Silpat
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites About 3 large egg whites
- 88 grams granulated sugar
- pinch cream of tartar
- pink gel food color
- 1 stick unsalted butter 113 g
- 3/4 cup sweetened condensed milk
- 1/2 cup ricotta cheese 125 grams
- 1 tsp cardamom powder
Assembly / Decoration
- 1/4 cup crushed pistachios
- 1/4 cup white chocolate chips or candy melts
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar and almond flour together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them. Divide the mixture in two – for the two different colors
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Add 1 drop of pink gel food color.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 20-30 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300°F for 12 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
- Beat the room temperature butter until light and fluffy. The color of the butter should be quite light when done.
- Slowly add the sweetened condensed milk, in 3 increments, until it’s fully blended.
- Add the ricotta cheese to the mixture and beat until combined. The mixture will be a little grainy. If the frosting is too thin, add a little confectioners/icing sugar to adjust.
- Transfer to a piping bag.
Decorating & Assembly
- Pair similar-sized shells together to form the cookie sandwiches.
- Melt 1/4 cup of white chocolate chips in the microwave for about 30 seconds.
- Transfer to a piping bag and cut a tiny hole at the bottom
- Drizzle melted white chocolate on half the shells, and then sprinkle chopped pistachios
- Rest to let the chocolate harden
- Pipe frosting on the bottom half of the macaron shell.
- Carefully sandwich the cookie with its pair, being careful not to break the shell.
- Repeat to assemble all the cookies
- Once all the cookies are assembled, store the macarons in the freezer for at least 12-24 hours to mature.
- Enjoy your hard work!