-
Preparation
1 hour
-
Processing
30 minutes
-
Difficulty
Medium
Lychee macaron has a crunchy, airy shell interspersed with a creamy white chocolate filling combined with sweet lychee juice, fragrant and aromatic. During the peak lychee season, you can’t miss this unique cake dish recipe. Let’s get cooking with Tastetutorial.com right away!
Ingredients for Lychee Macaron For 4 people
Lychee 500 gr Almond flour 75 gr Unsalted butter 25 gr White chocolate 150 gr (chips or bars are both fine) Egg whites 54 gr Sugar 75 gr Gelatin 1 sheet Powdered sugar 75 gr Red food coloring a little
How to choose fresh and delicious lychee
- Good and ripe lychee will have a pinkish-red color, smooth spines, and when pressed, it feels slightly soft and has elasticity.
- Do not choose fruits with many sharp spines as these are usually unripe and sour lychee.
- Fresh lychee will have a light fragrant smell; in contrast, old or spoiled lychee will have an unusual smell, similar to fermentation.
- When peeling, good lychee will have a thick, soft, juicy white flesh that easily separates from the seed.
What is almond flour? Where to buy it?
- Almond flour is a fine white powder made from almonds. To obtain almond flour, it must go through several processing steps such as soaking the nuts, removing the skins, grinding finely, and drying the flour.
- You can buy almond flour at baking supply stores, supermarkets, or online on e-commerce websites.
Required tools
How to make Lychee Macarons
-
Prepare and filter lychee juice
First, peel the lychee and separate the flesh.
Then, place the lychee in a strainer and use a fork to press down firmly to extract the juice.
-
Making the lychee cream filling mixture
Place a pot on the stove, measure out 120ml of lychee juice and bring it to a boil. After that, turn off the heat and add in 1 sheet of softened gelatin, stirring well to dissolve.
Next, pour 150gr of white chocolate into a bowl along with the lychee juice mixture you just boiled and stir well to combine.
Then, add 25gr of unsalted butter to the bowl, mix well, and use a hand blender to blend the mixture for about 3 minutes until smooth.
Finally, cover the mixture tightly with plastic wrap, and place it in the refrigerator for 8 hours.
-
Mixing the macaron batter
Put 75g of powdered sugar and 75g of almond flour into a blender and blend until the mixture is well combined. Next, sift the mixture into a bowl through a sieve for a smooth texture.
Then, add 27g of egg whites and a little red food coloring, and mix well until the mixture is combined.
Place a pot on the stove, add 75g of sugar and 18ml of water, and heat over medium heat until the sugar boils at 115 degrees Celsius, then turn off the heat.
In a bowl, add 27g of egg whites, and use a mixer to beat the mixture until it forms tiny bubbles like soap. Next, gradually pour in the syrup while beating the mixture until the egg whites are soft and fluffy, and when you lift the whisk, it should form a peak that bends down.
Note: The egg whites should be at room temperature (if taken out from the refrigerator) and must not come into contact with any dirt or grease.Divide the whipped egg mixture into 3 portions and add each portion to the bowl of flour.
Use a spatula to fold and press the batter against the sides of the bowl repeatedly to break the large air bubbles inside the batter. Mix until the mixture is smooth and elastic; when you lift the batter, it should flow like a ribbon (Ribbon Stage).
-
Baking the cake
Preheat the oven to 150 degrees for 10 minutes.
Transfer the mixed cake batter into a piping bag, then squeeze the batter onto a tray to form circles with a diameter of about 3cm.
After shaping, gently tap the tray on the table a few times to spread the batter evenly. Next, let it sit for 20 minutes at room temperature until the surface of the cake is dry; it is ready when your hand does not stick.
Tip: To save time, you can dry the surface of the cake in the oven for 5 minutes at 70 degrees Celsius.Finally, bake the cake for 15 minutes at 150 degrees Celsius, then remove the tray and place it on a high rack to cool.
-
Completion
Mix the lychee cream filling thoroughly and transfer it to a piping bag.
Next, pipe the cream filling into the inside of the cake, then place the remaining piece of cake on top to complete.
-
Final Product
The macaron has a thin, crispy shell that meets standards, and when bitten into, you can feel the airy texture from the almond flour blending with the rich white chocolate filling and the fragrant lychee juice.
Surely you will love the wonderful flavor that embodies the colors of summer in this dessert!
How to Store Macarons
- After baking, let the macarons cool, then place them in a plastic/glass jar and keep them in a dry, cool place away from sunlight.
- You should consume macarons made from almond flour within 2 days. If you want to keep them longer, freeze the macarons in the freezer, and when you want to eat them, microwave them or lightly bake them again.
Notes When Making Macarons
- You need to weigh the ingredients accurately for the best product.
- It’s advisable to sift the almond flour and powdered sugar very well to make the shell smoother.
- When mixing the batter, you should mix gently and in one direction to avoid breaking the egg white bubbles, which can make the mixture too loose.
- Before baking, preheat the oven and adjust the temperature accordingly. Set the oven to the temperature as directed, avoiding overheating, which can prevent the macarons from rising properly or cause them to burn.
- It’s best to use gel or powdered color to dye the macarons. Do not use liquid color or syrup as it will make the batter too runny.
To discover more enticing flavors from unique pastries, you can immediately try how to make lychee macarons that are fragrant, rich, and unusual to enjoy with a hot cup of tea while chatting with loved ones—what could be better? Tastetutorial.com wishes you success with the recipe from Tastetutorial.com!
*Source of the recipe and images from the YouTube channel Make
