I think I might caught autumn blues! Because how else can I explain the fact I’ve kept missing from the blog, feeling unproductive and so off track? It’s enough!
It’s time to pick up and make a public promise — I will post 4 macarons recipes in October. Will you take this deal?
*looking for a notebook with recipes and singing loudly new Sia song*
“I’m unstoppable
I’m a Porsche with no brakes
[…]
I don’t need batteries to play
I’m so confident, yeah, I’m unstoppable today
Unstoppable today, unstoppable today
Unstoppable today, I’m unstoppable today”
Lychee-rose-raspberry flavor combination was invented by macarons guru Pierre Hermé. And there’s no wonder it quickly became so popular — these macarons are very light and refreshing with a small touch of floral note at the end. In a word, it’s balance at its best!
For the macaron shells:
makes about 60 shells
150 g almond flour
150 g powdered sugar
55 + 55 g egg whites
150 g granulated sugar + a pinch
50 g water
gel coloring (optional)
Make batter and bake macarons shells by following instructions in Cooper’s how-to post. After baking, transfer shells to a cooling rack and let them cool completely before filling.
For lychee-rose ganache:
200 g white chocolate
120 g lychee purée
60 g heavy cream
2 tsp rose water
75 g butter
For lychee purée you can use either canned or fresh fruits. If latter, clean out berries, winkle pit out and puree flesh in blender.
Chop white chocolate and melt it in a bowl over a pot of simmering water or using microwave on low power. Bring the cream and lychee purée to the boil. Pour it over the melted chocolate a third at a time. Add the rose water and stir the mixture.
Let the ganache cool for a bit, add pieces of butter and make fine emulsion using a hand blender. Pour the ganache into a dish, spreading it to be 2-3 cm thick and chill in the fridge until it’s thicken.
To assemble macarons:
15 fresh raspberries
gel food coloring (optional)
splash of alcohol (optional)
Find matching macarons shells and place one of them face side up and another face side down. Cut raspberries in half.
Spoon the ganache in a piping bag fitted with a plain tip (1cm in diameter). If the ganache is too thin, carefully whisk it using hand mixer on a low speed.
Pipe lychee-rose ganache on to one shell. Lightly press a half raspberry into the center, finish with a dollop of ganache and top with matching shell. Repeat with all remaining shells.
To create macarons with watercolor effect, in a small bowl compine a few drops of gel food coloring and splash of alcohol, mix everything together. Using a thin brush add colorful strokes or splashes on one side of macaron. Let them dry on the table before putting into a container.
Place all macarons into an airtight container and chill them in the fridge overnight.
And now you have it — fragile and delicious beauties worth instagram picture 🙂
Bring your favorite magazine, pour yourself a glass of rosé and enjoy the life!
So happy I once tried your awesome desserts, now I have an idea how good is the taste. Will try to cook these macarons in a while!
Thanks lovely!
First of all, I love this pairing of flavors and your style of writing. Also, it’s been so lovely to see you twice in one week— clearly a sign I should reach out. Keep up the great work!
Omg, Annelies, hearing such words about my writing style from you is such an honor! Thank you so much!
And yes, I agree with you, those meetings were for something! I find your personality very unique and will be happy to bump into you more at future events 🙂
When you say alcohol, what type are you referring to?
Hi Julie! That’s a great question — you can use any light-colored one like vodka, gin etc. The reason for using alcohol instead of water to dilute food coloring is that it’ll evaporate leaving your shells dry.
For the ganache, does the butter need to be emulsified in? Can i just melt the butter with the lychee purée and whipping cream mixture before pouring it on the chocolate?
Hi Emily! It’s better to incorporate pieces of butter using hand blender – it adds airiness and lightness to the texture of the filling.
what if i don’t have a hand blender?
hi,
for the ganache does the butter have to be emulsified in or can i just melt the butter w the purée and cream before pouring on top of the chocolate?