Macaron - Rose Lychee Raspberry

Macaron - Italian Method Recipe

Makes about 9 large cookies / 18 large macaron shells ~ 3-inch (7.5cm) diameter / 1 ounce (30g) each. This recipe works for regular small macarons as well.

Macarons Mixture

1.6 cups (160g) almond meal / flour
1 cup + 2 Tbsp (160g) powdered sugar
or, 320g Tant pour Tant (50% almond meal mixed with 50% powdered sugar).
2 ea. (60g) large egg whites, fresh or previously frozen, at room temp
Add a few drops of red food coloring (optional).

Italian Meringue
0.8 cup (150g) granulated sugar
3 Tbsp (40g) water
Cook water and sugar until temperature reaches 245ºF (118C).

2 ea. (60g) large egg whites, fresh or previously frozen, at room temp
1/4 tsp (1g) tartar of cream or lemon juice (tartar of cream or lemon juice stabilizes the egg whites).

Crème Anglaise Butter Cream Filling
0.4 cup (100ml) whole milk
1 Tbsp (15g) granulated sugar
1 Vanilla bean, scrape seeds out or 1/2 tsp (2.5ml) vanilla extract

4 ea. (80g) egg yolks
2 Tbsp (25g) granulated sugar

1/2 lb. (225g) unsalted butter preferably European-style, softened
1 Tbsp (15ml) rose water or 1/2 tsp (2.5ml) rose essence*
2.6 oz (80g) Italian meringue* (optional).

*Make a second batch of Italian meringue for the filling, use the meringue you need and freeze what’s left for later use. Italian meringue can be kept frozen for months. Adding meringue lightens the texture.

*Rose water vs rose essence: they are different, but related flavorings. Rose essence is a much more concentrated form of rose water. A approximate conversion is 1/2 tsp (2.5ml) rose essence = 1 Tbsp (15ml) rose water. You should be able to find rose essence and rosewater at Indian or Middle Eastern grocery stores or at an online retailer.

Rose Lychee Raspberry Macaron Assembly

The rose lychee raspberry macarons can be refrigerated up to 4 days. Freezing this item isn’t recommended though.

What You Would Need For Each Cookie
2 ea. large macaron shells (2x1oz (30g) = 2oz (60g)
~ 9 to 10 ea. 1.2oz (40g) fresh raspberries
~ 2 to 3 ea. 0.3oz (10g) whole pitted lychees in syrup*, drain lychees overnight over paper towel and cut in half
~ 1oz (30g) crème Anglaise butter cream filling
Rose petals for decoration.

*Lychees are available at asian grocery stores or at an online retailer. One 15oz can would make the deal.
Each finished rose lychee raspberry macaron cookie should weigh about 4.2oz (140g).

Place cookies in the refrigerator for 24 hours so the flavors can fuse. Simply let the pastries rest at room temperature for about 30 minutes allowing filling to soften and they will be ready to eat. Enjoy!


If using a conventional oven:
Preheat oven to 325ºF (160ºC) and bake for about 15 to 18 minutes.

If using a convection oven:
Preheat oven to 300ºF (150ºC) and bake for 12 to 15 minutes.

Tapping sheets firmly against counter a couple of times to release air bubbles is optional. Let the cookies "dry" for 40 minutes before baking. The drying step before baking; this allows cookie to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).

Bake 1 sheet at a time. Let cool completely before adding the rose cream filling.

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