Baking, Non-Cake Dessert, Recent
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Raspberry and Lychee Macarons

Making these macarons was….nothing short of disastrous. I am sharing the recipes because in the end it mostly worked out and also so that I can share some of the things that I think went wrong–and how you can do it better. (Also if sometime in the future I have the time to come back to these flavors I will do my best to update the recipe with one that will undoubtably work).

First of all, with relatively little experience in making macarons, I went ahead and played around with a recipe that I had found successful in the past. That was mistake number one–why didn’t I just look up new recipes to match my new flavors?! I ended up adding the wrong kind of food coloring at the wrong time, two much of one ingredient, didn’t mix long enough, didn’t wait long enough…. In short I was trying to be creative and ended up just being impatient and short sighted. But the macarons taste fantastic, and I think if you actually follow the recipe you won’t have any problems.

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Lychee Macarons

The Lychee Macarons are flavored solely by the lychee buttercream–and are sandwiched by a classic almond macaron shell. Because the buttercream is quite flavorful and I put them on the top of an incredibly flavorful cake, I quite enjoyed not having any additional flavors, colors or textures in this macaron–though if you did anything you could probably add some coconut flavors to match the coconut milk in the cake or even if you just make this recipe by itself.

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The Raspberry Macarons have freeze dried raspberry powder in the shells and in the buttercream, adding a double punch of raspberry flavor. These are fantastic in flavor–just the right amount of tart and sweet. However, the macaron shells browned a lot in the baking process even though they were still quite soft. I think if I baked them at a lower temperature for longer they would have turned out a lot better. I ended up lightly brushing the tops of the sandwiched macaron cookies with water and then dusting on more freeze dried raspberry powder in order to add more of the vibrant red color I was looking for–which gave the added plus of extra flavor as well!

If you didn’t already see my previous post, I ended up using all these bad boys on the top of my Raspberry Lychee Macaron Cake, which if you don’t immediately want to dig your fork (or hands) into there is something wrong and you should go check your temperature.

Lychee Macarons Recipe

Ingredients:

200g (about 2 cups) powdered sugar
100g (about 1 cup) almond flour
120g (about 3 large) egg whites, room temperature
1/8 teaspoon salt
40g (3 tablespoons) sugar

Directions:

1) Place the powdered sugar and almond flour in a food processor or blender and pulse for 30 seconds until combined and fine in texture. Set aside.
2) Beat the egg whites and salt together on medium speed in the bowl of a stand mixture. Switch to high speed and beat just until stiff peaks form. Fold in the sugar one tablespoon at a time.
3) Fold the almond flour mixture into the egg whites until combined. The mixture will be smooth, sticky and glossy when it is done. Let the batter rest for 10-30 minutes.
4) Line 2-3 baking sheets with un-greased parchment paper and prepare your piping bag.
5) Fill the piping bag and pipe small (about 2″) circles on the baking sheets. Gently tap the sheets to release bubbles and sprinkle cinnamon on the top of each cookie. Let the cookies rest for 45-60 minutes and preheat the oven to 325 degrees F.
6) Bake sheets one at a time for 10 minutes each, then remove and allow cookies to cool completely before removing from the sheets and filling with buttercream.

Lychee Buttercream Ingredients:

1/2 cup lychees
2-3 tablespoons lychee syrup (from canned lychees)
1 cup butter, room temperature
~6 cups powdered sugar

Directions:

1) In a food processor or blender, puree the lychees with the lychee syrup. If the mixture still seems chunky pour it through a strainer into a small bowl and set aside.
2) In the bowl of a stand mixer, beat the butter for about 5 minutes, until it is smooth, light and fluffy. Add in about half of the powdered sugar and beat to combine.
3) Add about half of the lychee puree to the butter and beat well. Continue adding lychee puree and powdered sugar until you have reached the desired consistency and texture.
**Since the flesh of the lychee is white, I kept my buttercream white with no additional coloring–however feel free to color at will.

Raspberry Macarons Recipe

Ingredients:

200g (about 2 cups) powdered sugar
100g (about 1 cup) almond flour
3 tablespoons powdered freeze dried raspberries
120g (about 3 large) egg whites, room temperature
1/8 teaspoon salt
40g (3 tablespoons) sugar

Directions:

1) Place the powdered sugar and almond flour in a food processor or blender and pulse for 30 seconds until combined and fine in texture. Add in the powdered raspberries. Set aside.
2) Beat the egg whites and salt together on medium speed in the bowl of a stand mixture. Switch to high speed and beat just until stiff peaks form. Fold in the sugar one tablespoon at a time.
3) Fold the almond flour mixture into the egg whites until combined. The mixture will be smooth, sticky and glossy when it is done. Let the batter rest for 10-30 minutes.
4) Line 2-3 baking sheets with un-greased parchment paper and prepare your piping bag.
5) Fill the piping bag and pipe small (about 2″) circles on the baking sheets. Gently tap the sheets to release bubbles and sprinkle cinnamon on the top of each cookie. Let the cookies rest for 45-60 minutes and preheat the oven to 325 degrees F.
6) Bake sheets one at a time for 10 minutes each, then remove and allow cookies to cool completely before removing from the sheets and filling with buttercream.

***If I made this again I would have followed Laduree’s ingredient ratio and turned the oven down to 300 degrees fahrenheit! Check out my *much more successful* recipe here!

***If the shells turn out browned more than you were hoping for, add some powdered freeze dried raspberries to the tops! I used a small strainer to dust the powder much like I would cocoa powder or powdered sugar!

Raspberry Buttercream Ingredients:

1/2 cup fresh raspberries
2-4 tablespoons water
1/2 cup freeze dried raspberries
1 cup butter, room temperature
~6 cups powdered sugar

Directions:

1) In a food processor or blender, pulse the freeze dried raspberries until they form a fine powder. Add the fresh raspberries and the water, and pulse to combine again. Strain the mixture into a bowl to remove the seeds (raspberries have a surprisingly large amount of seeds and while they are totally edible they don’t allow for a completely smooth buttercream).
2) Beat the butter in the bowl of a stand mixer for about 5 minutes, until fluffy. Add in half of the powdered sugar and beat to combine.
3) Add in about half of the raspberry puree and beat for a minute or two. Taste the frosting, feel the texture and look at the color–continue adding puree and powdered sugar until you have reached your desired consistency.

 

 

 

 

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4 Comments

  1. Pingback: Raspberry Lychee Macaron Cake | Unmasked Adventures

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