Pretty in Pink Lychee Macaron

Constanza Estay

Our culinary heroes push us to elevate our craft—and that was exactly Constanza Estay’s goal in creating the Pink Lychee Macaron, a tribute to the legendary pastry chef Pierre Hermé. “He created the famous Ispahan Macaron, featuring raspberries, lychee and rose,” says Estay, pastry chef for Reserve Cut, a contemporary kosher steakhouse. “I really wanted to do a signature macaron; it’s something I’ve been working on since I started in pastry, and I wanted to pay tribute to Hermé and his signature flavor.”

She pays homage by creating an unconventionally large macaron shell more suited to a plated dessert. A lychee mousse provides height and texture and boasts a berry heart. The signature rose flavor is found in both a rose-scented vegan gelato and a gel garnish. Estay faced the added challenge of creating a worthy tribute within kosher preparation constrictions. For example, since delicate raspberries don’t hold up well against the thorough washing and handling of the kosher process, she swapped in fresh strawberries. She also needed to make the dessert dairy-free, seeking ingredient alternatives that would deliver a richness similar to cream, butter and white chocolate.

“Its appearance makes you stop and take notice. The bright pink of the macaron with the berries makes it an Instagrammable dish, which plays into its success,” says Estay. “The flavors we achieved are not typical for a kosher fine-dining restaurant and are always a conversation piece at the table.”

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