Lychee Macaron Recipe

Make 30-40 small macarons

Preparation time: 20 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of pink food colouring

Used the above ingredients to make the macaron shell.

For raspberry cream:

• 160g (2oz) of lychees
• 11 teaspoon castor sugar
• 1 egg
• 2 teaspoon of cornflour

Directions:

1. Create macarons shells based from the basic macaron recipe.
2. Then start preparing the lychee cream by peeling the lychees and mix it with castor sugar and cornflour.
3. Be sure that the mixture is of fine consistency.
4. Transfer the mixture in a saucepan and cook for 5 minutes on medium heat.
5. Whisk it constantly until the mixture thickens.
6. Place it a bowl and cover with plastic wrap. Set aside and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.