Desserts > International Desserts > French Desserts > Macarons Recipe
Rose and Lychee Macarons
Indulge in the delicate flavors of rose and lychee with these elegant macarons. Featuring a crisp shell and a fragrant, creamy filling, these macarons are a delightful treat for any occasion.
Ingredients
- 100 g Almond Flour
- 100 g Icing Sugar
- 50 g Egg Whites (aged 3 days)
- 50 g Granulated Sugar
- 2 drops Pink Food Coloring (gel)
- 100 ml Heavy Cream
- 150 g White Chocolate
- 50 g Lychee Puree
- 1 tsp Rose Water
Macaron Shells
1. Prepare the Dry Ingredients: Sift together almond flour and icing sugar. Discard any large pieces.
2. Make the Meringue: In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar and continue whisking until stiff, glossy peaks form. Add pink food coloring.
3. Macaronage: Gradually fold the dry ingredients into the meringue in three additions. Mix until the batter flows like lava and forms a ribbon when dropped from the spatula. This step is crucial for the texture of the macarons, be careful not to overmix.
4. Piping: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly on the counter several times to release any air bubbles.
5. Resting: Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on top. This is important for preventing cracking during baking.
6. Baking: Preheat oven to 150°C (300°F). Bake for 12-15 minutes, or until the feet are well-formed and the shells are firm. Let cool completely on the baking sheet before removing.
Rose Lychee Ganache Filling
1. Heat the Cream: In a saucepan, heat the heavy cream until just simmering. Do not boil.
2. Melt the Chocolate: Pour the hot cream over the chopped white chocolate in a heat-safe bowl. Let it sit for a minute to soften the chocolate.
3. Combine: Gently stir the mixture until the chocolate is completely melted and smooth. Add the lychee puree and rose water. Stir until well combined.
4. Chill: Cover and refrigerate for at least 2 hours, or preferably overnight, until the ganache is firm enough to pipe.
Assembly
1. Pair the Shells: Match macaron shells that are similar in size and shape.
2. Fill: Transfer the chilled ganache to a piping bag fitted with a round tip. Pipe a generous amount of ganache onto one shell.
3. Sandwich: Top with another shell and gently press together.
4. Mature: Refrigerate the assembled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.
Nutrition Facts Estimated per 100g of product
Other Important Considerations for Nutrition
This recipe is high in sugar and fat. The white chocolate contributes significantly to the sugar content. Using a high-quality white chocolate with a lower sugar percentage and adjusting portion sizes can help manage nutritional intake.
FAQ
-
Can I use rose extract instead of rose water?
Yes, but use it sparingly as rose extract can be quite potent. Start with a very small amount (e.g., 1/4 teaspoon) and taste as you go. -
Can I use canned lychees instead of lychee puree?
Yes, drain the canned lychees well and blend them until smooth. Ensure the puree is not too watery before adding it to the ganache. -
Why is my ganache grainy?
Grainy ganache usually means the chocolate wasn't properly melted or the emulsion broke. Ensure the cream is hot enough to melt the chocolate completely and avoid over-stirring. If the ganache breaks, try adding a small amount of warm milk or cream and gently stirring to bring it back together.