Lychee Bliss Macarons
Indulge in the exotic flavors of these delicate almond macarons filled with a luscious lychee buttercream. The airy shells pair perfectly with the sweet and fragrant filling, while candied lychee pieces add a delightful touch. Perfect for special occasions or an elegant afternoon tea, these macarons will transport your taste buds to a tropical paradise.
ingredients
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- Food coloring (optional) For the Lychee Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 3-4 tablespoons lychee puree (canned or fresh)
- 1 teaspoon vanilla extract For Garnish:
- Candied lychee pieces (store-bought or homemade)
steps
- 1.
Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- 2.
In a bowl, sift together almond flour and powdered sugar to remove lumps; set aside.
- 3.
In a separate bowl, beat egg whites with a pinch of salt until soft peaks form.
- 4.
Gradually add granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- 5.
Gently fold in the almond flour mixture with a spatula until fully combined and smooth.
- 6.
Add food coloring, if desired, and continue folding until just incorporated.
- 7.
Pipe circles onto the prepared baking sheets using a pastry bag fitted with a round tip.
- 8.
Tap the baking sheets against the counter to remove air bubbles. Let macaron shells sit for 30-60 minutes until a skin forms.
- 9.
Bake for 15-18 minutes, then allow to cool completely.
- 10.
For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar and lychee puree. Mix well until smooth and fluffy.
- 11.
Assemble the macarons by pairing similar-sized shells and filling each with lychee buttercream.
- 12.
Garnish with a piece of candied lychee on top.
- 13.
Store in an airtight container in the refrigerator for best flavor.
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