{"id":240,"date":"2012-07-11T23:56:17","date_gmt":"2012-07-12T06:56:17","guid":{"rendered":"http:\/\/www.ryotakahashi.com\/blog\/?p=240"},"modified":"2012-07-11T23:56:17","modified_gmt":"2012-07-12T06:56:17","slug":"lychee-macarons","status":"publish","type":"post","link":"http:\/\/www.ryotakahashi.com\/blog\/archives\/240","title":{"rendered":"Lychee Macarons"},"content":{"rendered":"

I’ll admit, making macarons is a bit of a project. The careful folding of the batter, waiting for it to dry on the sheet before baking… and in the end you get these little sandwich cookies that large-mouthed people can just eat in one big bite. And you never know if they’re going to crack or otherwise turn out horribly.<\/p>\n

But you know, it’s a challenge that I like to undertake every once in a while. Especially since people seem to love macarons so much. They’re probably happy that they’re not paying $2~3 a pop like they would at a bakery.<\/p>\n

This time, I decided to use lychee flavoring, since I love the flavor of lychee. Since I couldn’t find any lychee powder, the lychee flavor is in the buttercream filling.<\/p>\n

\"IMG_3942\"<\/a><\/p>\n

Lychee Macarons<\/strong><\/p>\n

2 egg whites
\n100 grams powdered sugar
\n60 grams almond flour
\n60 grams granulated sugar
\nred or pink food coloring<\/p>\n

Filling<\/em>
\n1 stick butter, softened
\n1 1\/2 cups powdered sugar
\n1 tablespoon lychee liqueur
\n1 teaspoon lychee syrup
\n1\/2 teaspoon rose water
\nred or pink food coloring<\/p>\n

    \n
  1. Sift the powdered sugar and ground almond together, and set aside.<\/li>\n
  2. Beat the egg whites with an electric mixer until frothy.<\/li>\n
  3. Add the white sugar, and continue mixing at high speed, until stiff peaks form.<\/li>\n
  4. Mix the dry ingredients into the egg white mixture, and fold with a spatula until incorporated.<\/li>\n
  5. Mix in food coloring until the desired pink color is obtained.<\/li>\n
  6. Line a baking sheet with parchment paper, and pipe the macaron shells on it.<\/li>\n
  7. Preheat oven to 300F.<\/li>\n
  8. Let the macaron shells sit for 20-30 minutes at room temperature, until they are dry enough that you can touch them without any batter sticking to your finger.<\/li>\n
  9. Bake the shells for 12 minutes in the oven, until they don\u00e2\u20ac\u2122t slide on their feet.<\/li>\n
  10. Make the filling by beating the butter until fluffy.<\/li>\n
  11. Add powdered sugar, half a cup at a time, until the desired consistency is reached.<\/li>\n
  12. Add the lychee liqueur, lychee syrup, and rose water, and enough food coloring until the desired pink color is obtained.<\/li>\n
  13. Spoon or pipe the filling onto the macaron shells, and close them with another shell to form a sandwich.<\/li>\n<\/ol>\n

    \"IMG_3936\"<\/a><\/p>\n

    The batter has a nice pink hue.<\/p>\n

    \"IMG_3937\"<\/a><\/p>\n

    I cannot for the life of me pipe regular circles. But these will have to do.<\/p>\n

    \"IMG_3938\"<\/a><\/p>\n

    Twelve minutes in the oven, and they managed to not crack, somehow.<\/p>\n

    \"IMG_3939\"<\/a><\/p>\n

    The lychee buttercream. The liqueur really gives it a good lychee flavor.<\/p>\n

    \"IMG_3940\"<\/a><\/p>\n

    Despite the wildly differing sizes, I think these turned out quite well.<\/p>\n

    \"IMG_3942\"<\/a><\/p>\n

    The hint of rose is actually noticeable, and it goes well with the lychee flavor. I wish there were a bit more lychee flavor, but sadly, it’s difficult to add more without making the buttercream runny.<\/p>\n","protected":false},"excerpt":{"rendered":"

    I’ll admit, making macarons is a bit of a project. The careful folding of the batter, waiting for it to dry on the sheet before baking… and in the end you get these little sandwich cookies that large-mouthed people can … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[107,54],"class_list":["post-240","post","type-post","status-publish","format-standard","hentry","category-baking","tag-lychee","tag-macarons"],"_links":{"self":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/comments?post=240"}],"version-history":[{"count":0,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/240\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/categories?post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/tags?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}