Lychee and Sakura Macarons
Enjoy these delectable Meringue-based desserts with our Lychee flavoured Macarons recipe! Stuffed with rose flavoured lychee buttercream and baked to crunchy perfection.
46 minutesIngredients
Macaron Shells
- 150 gground almond
- 150 gicing sugar
- 110 gegg whites
- 130 gsugar
- 38 gwater
- few drops pink food colouring
- pickled sakura flowers, soaked for 1 hour and dried with a kitchen towel
Lychee Buttercream
- 3egg whites
- 130 gcastor sugar
- 150 gunsalted butter, softened but still cool
- a few drops lychee flavour
- a few drops rose flavour (optional)
- a pinch of salt
Steps
1) Sift ground almond and icing sugar into a large bowl.
2) Add 55 g of egg whites to the ground almond and icing sugar mixture. Stir into a thick paste.
3) Put the other 55g of egg whites into a clean, grease-free bowl. Whisk the egg whites for a while and add in the 25g of sugar. Continue to whisk until egg white is foamy.
4) Mix 125g of sugar and water together in a small saucepan. Bring the sugar syrup to a boil, then reduce heat to medium and continue cooking sugar syrup reaches 120°C.
5) Remove sugar syrup from heat and while the mixer is running at the highest speed, slowly pour the syrup into the bowl and continue whisking. Add a drop of pink colouring and whisk well to combine.
6) Fold the meringue into the almond mixture in 3 additions (stir gently at the last addition).
Continue folding until the mixture falls off the spatula like lava, forming a thick ribbon (try to be fast and efficient and don’t work the dough for too long).
7) Fill the prepared piping bag fitted with the round plain tip with the macaron batter.
8) Pipe the macarons batter onto the lined Cubie trays.
9) Lightly tap the tray on the table to remove any large bubbles.
10) Bake the macarons in preheated Panasonic Cubie oven on 135°C for 14 minutes.
11) Remove from the oven and allow to cool completely before removing macarons off the parchment paper. Sandwich with Lychee Buttercream.
12) Attach a sakura flower on one side of each macaron with the faintest smearing of jam. Best chilled and served the next day.
To make Lychee Buttercream:
1) Combine egg whites and sugar in a metal bowl and whisk them together. Place the bowl over a saucepan with an inch of water at the bottom of the saucepan, and bring the water to a simmer.
2) Whisk frequently until the egg whites are hot to the touch. Transfer to a mixer.
3) Whisk the whites on medium-high speed until they are stiff and are no longer warm to the touch. Reduce the speed to medium-low and add the softened but cool butter in small chunks, whisking in between each addition. Add the flavourings and salt.
Join our FB Community Group
Eating a wide variety of healthy food helps keep you in excellent health. Keeping a healthy diet requires consistency and the common bump that people get into is preparing a variety of healthy meals. Our group, Healthy Everyday Recipes by Panasonic Cooking is here to help you with a wide variety of home cooked recipes shared among the community. Join us today!
Food Storage & Cooking Technologies
Inspired by the precise method of traditional cooking and its emphasis on fresh ingredients, Panasonic's innovative technologies allow ingredients to be stored fresh whilst still retaining their natural nutrients and umami during cooking; all to make preparing healthy meals a pleasure.
Keeps ingredients fresh & clean
Panasonic's unique freezing and storage technologies ensure food retains its nutrition during storage; allowing you to enjoy fresh, nutritious meals whenever you want to.
Cooks healthy & delicious food easily
Panasonic's kitchen appliances feature technologies that simplify cooking without compromising the food's natural flavours or nutrition.
