Raspberry Lychee Macarons

Posted by Kody

Made From High-Quality Blanched Almonds and Finely Sifted

Suggested Cookware
Made From High-Quality Blanched Almonds and Finely Sifted

Raspberry Lychee Macarons Recipe

Raspberry Lychee Macarons are the ideal balance of sweet and tart. The delicate almond-flour cookies are stuffed with a creamy raspberry-lychee filling that will leave you speechless.

Ingredients

1/4 tsp salt
1 1/2 cups powdered sugar
1/4 cup lychee juice
3 large egg whites
1/4 tsp cream of tartar
1/4 cup granulated sugar
1/4 cup raspberry jam
1 cup almond flour
1/4 cup unsalted butter, room temp
2 cups powdered sugar

Time Needed

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes

Instructions

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Using parchment paper, line a baking sheet.
Blend the almond flour and powdered sugar in a food processor until well combined.
Whisk the egg whites until foamy in a large mixing bowl.
Combine the granulated sugar, cream of tartar, and salt in a mixing bowl.
Whisk continuously until stiff peaks form.
Fold the almond flour mixture into the egg white mixture until completely combined.
Fill a piping bag with a round tip with the mixture.
Pipe 1 1/2 inch rounds onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
To release any air bubbles, tap the baking sheet on the counter.
Allow the macarons to stand at room temperature for 30 minutes, or until a skin forms on top.
Bake for 18-20 minutes, or until the macarons are set but not browned.
Remove the macarons from the oven and place them on a baking sheet to cool.
Heat the raspberry jam and lychee juice in a small saucepan over medium heat until well combined.
Remove from the heat and set aside to cool to room temperature.
In a separate mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy.
Add the cooled raspberry-lychee mixture to the butter mixture and combine thoroughly.
Fill a piping bag with a round tip with the mixture.
Pipe the filling onto half of the macarons' flat sides, then top with the remaining macarons to make sandwiches.