I have been wanting to try this flavour combination for a while now and since the whole reason I joined Mac Tweets was to try out new and exciting Macaron ideas, it seemed perfect. I also didn't have an immediate design idea this month so decided to go all out on the flavour.
This months theme is Pinkarons for Pinktober, in aid of Breast Cancer Awareness month.
I used the same recipe as usual, although I just got a new Macaron book so will try something new very soon. For the Lychee custard I was just experimenting so I don't have a proper recipe yet, I made a basic vanilla custard and added Lychee syrup and a few tablespoons of icing sugar, I also piped a lychee custard across the Macarons to decorate. The custard is delicious and I will definitely make it again and give you the official recipe. I love how these smell like Turkish delight as they're cooking, they're not my best Macarons but the flavour combo is a winner and I'll definitely work on the recipe.
Recipe From - Hisako Ogita: I Love Macarons
For the Macarons:
2/3 cup (3 ounces / 85grams) ground almonds / almond flour
11/2 cups (5.25 ounces / 150 grams) powdered sugar
1 teaspoon rose water
3 large egg whites, at room temperature
5 tablespoons / 65 grams granulated sugar
1 1/2 tsp pink food colouring
Cut a sheet of parchment paper to fit your baking tray. Draw 1-inch (2.5cm) circles on the paper, spacing them at least 1/2-inch (1.5cm) apart. This will be your guide for squeezing out the Macaron batter.
In a food processor, grind together the almonds, powdered vanilla sugar, cocoa powder and powdered sugar together to a fine powder. Sift the mixture through a medium-mesh sieve twice. Set aside.
In a stainless-steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites whilst beating.
Add the rose water and continue beating, when the meringue is stiff, firm, and has a glossy texture, it is done.
Add half the sifted almond and powdered sugar mixture. Stir with a spatula while scooping it up from the bottom of the bowl.
Add the rest of the almond flour and mix lightly in a circular motion.
Macaronnage: When you run out of flour, press and and spread the batter against the bowl's sides. Scoop the batter from the bottom and turn it upside down. Repeat this process 15 times.
Macaronner: When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
Transfer batter to a pastry bag fitted with a 1cm round tip. Squeeze the batter into the centre of your drawn out circles, make small circles as the batter will spread out.
Rap the baking tray firmly against the counter. This helps the Macarons hold their rounded shape and helps the pied, or little 'foot', to form.
Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the Macarons.
If the batter circles do not stick to your fingers when you touch them, the drying process is complete. On a dry sunny day, the drying process takes approximately 30 minutes.
Use two trays one inside the other to prevent the Macarons puffing up to much and cracking.
Place the baking trays in the centre of the oven. Preheat to 375 F (190C)
Bake for 15 to 18 minutes, until slightly crisp and crackled on top.
When the Macarons are done, remove the baking sheet from the oven and cool on a wire rack. When the Macarons are completely cooled, remove them from the baking sheet.
Can't wait till next months Mac Tweet, there are loads of great recipes in my new Macaron book that I can't wait to try x
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