Macarons with Raspberries and Lychees
Macarons with raspberries and lychees is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g lychee (canned)
- 1 tbsp powdered sugar
- 200 g double cream cream cheese
- 48 fresh raspberries
- red food coloring powder
Instructions
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1.
Warm the egg whites to room temperature for the macarons. Mix the powdered sugar with ground almonds and pulse in a blender until fine. Sift the almond-powdered sugar. Whisk the egg whites in a non‑fat metal bowl (creamy, not stiff) and fold in the sugar. Continue whisking until the sugar is fully dissolved and the meringue shines. Tint with red food coloring to deep pink.
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2.
Gradually fold the sifted almond powder into the meringue using a spatula. The batter should hold its shape. Stir with a spoon until the macaron batter runs very slowly from the spoon, indicating it’s ready.
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3.
Draw 24 circles about 5 cm in diameter on parchment paper and place the sheet on a baking tray. Fill a piping bag fitted with a round tip with the batter and pipe into the circles, leaving a small gap at the edges so they don’t merge. Let the piped macarons dry for 45 minutes in a draft‑free area.
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4.
Preheat the oven to 150 °C fan‑forced. Bake the macarons for about 13 minutes, then cool completely before gently lifting them from the parchment.
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5.
Drain the lychees and puree thoroughly in a blender. Mix with powdered sugar and cream cheese until smooth. Spread the filling on 12 macaron halves, top each with four raspberries, and cover with the remaining halves.
