FRENCH MACARONS
Rose, Lychee, Raspberry
FRAGRANT | FRUITY | FANCY
DESCRIPTION
DESTINATION: France
YIELD: 20 macarons
PREP TIME: 30 minutes
(Cook Time: 14 minutes | Rest Time: 2 hours)
DIFFICULTY LEVEL: Average difficulty recipe
YIELD: 20 macarons
PREP TIME: 30 minutes
(Cook Time: 14 minutes | Rest Time: 2 hours)
DIFFICULTY LEVEL: Average difficulty recipe
Have you ever been charmed by a delicious bouquet of fruity roses?
Discover a recipe of Macarons that will make you live a refreshing pause like in France !
THE EXPERIENCE YOU'RE GOING TO LIVE:
The fragrance of the rose – A crunchy and mellow biscuit that brings out the sweet taste of Lychee – The tangy taste of whole raspberries…
ORIGIN OF THE RECIPE:
A recipe discovered during a macarons tasting in a Parisian teahouse.
MUSIC ?
Do you like to listen to music while you’re cooking ? Ok, here are some great French artists: Maurice Chevalier (cabaret – 1930) | Julien Doré (pop/rock)
INGREDIENTS
MACARONS
Almond flour – 150 g (5.2 oz)
Icing sugar – 150g (5.2 oz)
Egg whites – 57g + 57g (2 oz + 2 oz)
Sugar – 5 g + 150g (0.17 oz + 5.2 oz)
Water – 50g (1.69 fl oz)
Red food coloring (powder or paste)
GANACHE LYCHEE-ROSE
White chocolate – 360g (12.6 oz)
Heavy cream 30-35% Fat – 150g (5.07 fl oz)
Lychees – 500g (17.6 oz)
Rose water for cooking – 4g (0.13 fl oz)
Whole raspberries – ~ 30
Almond flour – 150 g (5.2 oz)
Icing sugar – 150g (5.2 oz)
Egg whites – 57g + 57g (2 oz + 2 oz)
Sugar – 5 g + 150g (0.17 oz + 5.2 oz)
Water – 50g (1.69 fl oz)
Red food coloring (powder or paste)
GANACHE LYCHEE-ROSE
White chocolate – 360g (12.6 oz)
Heavy cream 30-35% Fat – 150g (5.07 fl oz)
Lychees – 500g (17.6 oz)
Rose water for cooking – 4g (0.13 fl oz)
Whole raspberries – ~ 30
DIRECTIONS
STEP 1
MACARONS.
In a large bowl, sift the almond flour with the icing sugar.
Be careful, after sifting, your powder mixture should weigh 300g. If not, add icing sugar or almond again to get the correct weight.
MACARONS.
In a large bowl, sift the almond flour with the icing sugar.
Be careful, after sifting, your powder mixture should weigh 300g. If not, add icing sugar or almond again to get the correct weight.
STEP 2
In a saucepan, put the water and 150g of sugar and cook it at 117°C (242°F), without stirring.
Meanwhile, beat the 57g of egg whites to stiff peaks. When the egg whites begin to foam, add the 5g of sugar.
As soon as your water-sugar mixture reaches 117°C (242°F), add it carefully into your egg whites, while continuing to beat them at medium speed.
Add the other 57g egg whites and mix 30 sec.
Add a spoonful of red food coloring, then mix again to incorporate it.
In a saucepan, put the water and 150g of sugar and cook it at 117°C (242°F), without stirring.
Meanwhile, beat the 57g of egg whites to stiff peaks. When the egg whites begin to foam, add the 5g of sugar.
As soon as your water-sugar mixture reaches 117°C (242°F), add it carefully into your egg whites, while continuing to beat them at medium speed.
Add the other 57g egg whites and mix 30 sec.
Add a spoonful of red food coloring, then mix again to incorporate it.
STEP 3
If you use a pastry robot, replace the Balloon whisk with the Flat beater.
If you do not use a pastry robot, prepare a spatula.
Add your “sugar-almond” powder to the red Italian meringue obtained previously. Then mix gently to obtain a “ribbon” as in the photo.
This step is delicate, you have to find the ideal texture (the ribbon): a dough not too firm but not too liquid either.
If you use a pastry robot, replace the Balloon whisk with the Flat beater.
If you do not use a pastry robot, prepare a spatula.
Add your “sugar-almond” powder to the red Italian meringue obtained previously. Then mix gently to obtain a “ribbon” as in the photo.
This step is delicate, you have to find the ideal texture (the ribbon): a dough not too firm but not too liquid either.
STEP 4
Put a parchment paper on a baking sheet, then draw circles about 3 cm (1½-inch) (this will help you to make macarons with the same size). Pour your red macaron dough into a piping bag, then pipe the macarons onto the circles of your parchment paper. Tap 3/4 times the baking sheet on a flat surface to release air bubbles.
Let the macarons sit at room temperature for 1 hour. This “croûtage” will allow you to release moisture from your macarons to prevent them from cracking during cooking. After 1 hour of “croûtage”, bake your macarons in a preheated oven at 150°C (300°F) for 14 min. Tip: To prevent your macarons from cracking in the oven, open the oven door every 2 min while cooking, to let the moisture escape.
Put a parchment paper on a baking sheet, then draw circles about 3 cm (1½-inch) (this will help you to make macarons with the same size). Pour your red macaron dough into a piping bag, then pipe the macarons onto the circles of your parchment paper. Tap 3/4 times the baking sheet on a flat surface to release air bubbles.
Let the macarons sit at room temperature for 1 hour. This “croûtage” will allow you to release moisture from your macarons to prevent them from cracking during cooking. After 1 hour of “croûtage”, bake your macarons in a preheated oven at 150°C (300°F) for 14 min. Tip: To prevent your macarons from cracking in the oven, open the oven door every 2 min while cooking, to let the moisture escape.
STEP 5
GANACHE LYCHEE-ROSE.
Drain your lychees, mix them, then drain them again through a sieve to remove all the juice. In a double-boiler, melt the white chocolate at 35-40°C (95-104°F) maximum.
In a saucepan, heat the heavy cream with your lychee puree to 40°C (104°F).
GANACHE LYCHEE-ROSE.
Drain your lychees, mix them, then drain them again through a sieve to remove all the juice. In a double-boiler, melt the white chocolate at 35-40°C (95-104°F) maximum.
In a saucepan, heat the heavy cream with your lychee puree to 40°C (104°F).
STEP 6
Pour the lychee cream into the melted white chocolate and mix. Add the rose water (Tip: do not put more rose water to not remove the taste of lychee).
Optional: you can add a little bit of red food coloring, to give a pale pink color like lychee to your ganache (however, pay attention to the dosage of the coloring to avoid to give it a red color).
Pour the lychee cream into the melted white chocolate and mix. Add the rose water (Tip: do not put more rose water to not remove the taste of lychee).
Optional: you can add a little bit of red food coloring, to give a pale pink color like lychee to your ganache (however, pay attention to the dosage of the coloring to avoid to give it a red color).
STEP 7
Mix your ganache with a hand blender. Then drain it and crush the mixture with a spoon.
Cling film your ganache and sit it in the fridge for at least 1 hour.
Mix your ganache with a hand blender. Then drain it and crush the mixture with a spoon.
Cling film your ganache and sit it in the fridge for at least 1 hour.
STEP 8
THE ASSEMBLY.
Pour your Lychee-Rose ganache into a piping bag. Garnish half of your macarons, add one or two raspberries and close your macaron delicately.
Your Rose-Lychee-Raspberry French Macarons are ready!
THE ASSEMBLY.
Pour your Lychee-Rose ganache into a piping bag. Garnish half of your macarons, add one or two raspberries and close your macaron delicately.
Your Rose-Lychee-Raspberry French Macarons are ready!
COOKING TIPS:
→ If your macarons crack during cooking, wait until your oven is completely cold and dry before adding a new batch.