Blush French macarons filled with a subtle rose water and lychee frosting and a fresh lychee fruit center. Memorable in taste and fitting for the spring and summer season! Dairy and gluten free.
FOR THE BLUSH MACARONS:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 1/8 tsp pink gel food coloring or a dash of powdered food coloring (highly pigmented)
FOR THE LYCHEE & ROSE FROSTING:
- 1 3/4 cups confectioners sugar
- 1 cup organic shortening, butter or alternative butter
- 1 tsp vanilla
- 6 lychee fruit pureed and strained
- 4 drops rose water
- pinch of salt
- Fresh or canned lychee cut into small pieces and patted dry, for the center of each macaron.
FOR THE BLUSH MACARONS:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix.
- Pour the powdered or gel food coloring into the 41 grams of measured egg whites and mix until combined, then pour the colored egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat the same steps to bake the remaining macaron batter.
- They’re ready to fill.
FOR THE ROSE & LYCHEE FROSTING:
- Wash the mixing bowl, then mix shortening/butter, powdered sugar, pureed and strained lychee, rose water, vanilla and salt in a stand mixer until incorporated.
- Once well combined, transfer filling to a piping bag fitted with small star tip 32 and set-aside until ready to decorate.
- Pipe a swirl of the lychee rose frosting along the edge of the macaron shell (feet side up) creating a circle. Then place a dollop of frosting in the center, topping with a piece of cut lychee.
- Top with an additional dollop of frosting, then place second macaron shell on top, feet side down to create a sandwich.
- Repeat steps for all macarons.
- Transfer the finished macarons into the fridge and allow at least two hours to mature. 12 hours or overnight preferred.
- Serve and enjoy!
Place macarons in an airtight container until filled. They will keep for 3 days in the fridge and 6 months in the freezer.
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