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 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!