Delicate Lychee Rose Macarons Made with Real Lychees

Step 1

Using the above ingredient quantity, follow the instructions on my Best Macaron Recipe to make the shells.

Step 2

Set butter out at room temperature.

Step 3

Open canned lychees. Discard syrup.

Step 4

Pulse whole lychees in food processor until you get a fine puree.

Step 5

Pour puree through a strainer to separate the pulp and juice. Keep 90 ml of the juice for use in this recipe. With a spoon, push out as much liquid out of the pulp as possible.

Step 6

Place the pulp in a bowl and cover with plastic wrap. Poke a few holes in it and place it in the fridge to "dehydrate". Tip: if you have the time, do this the night before.

Step 7

Chop up white chocolate into small pieces.

Step 8

In a small bowl, whisk together 1 tbsp of lychee juice and corn starch until no visible lumps can be seen.

Step 9

Heat remaining juice and sugar on med-high heat until sugar fully dissolves. Take off heat before it comes to a full boil.

Step 10

Pour a little bit of the hot juice into the corn starch mixture while whisking vigorously.

Step 11

Take this mixture and pour it back into the pot of hot lychee juice while whisking vigorously.

Step 12

Place pot back onto the stove on low-medium heat. It will thicken up considerably within 30 seconds to 1 minute. Take off heat.

Step 13

Pour onto the chopped white chocolate. Wait one minute.

Step 14

Mix well with a spatula until all the chocolate has melted.

Step 15

Add butter and mix together until incorporated.

Step 16

Pour into blender and blend on high for 1 minute.

Step 17

Place in the fridge to set before putting in piping bag.

Step 18

Set butter out at room temperature.

Step 19

Bring a small pot of water to a boil.

Step 20

Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.

Step 21

Gently whisk the whites & sugar mix over the boiling water.

Step 22

Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.

Step 23

Whisk the mixture until the temperature reaches 160F**

Step 24

Pour the mixture into the Kitchenaid mixer with the balloon whisk attached. Whip on low to start, then increase to medium.

Step 25

Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.

Step 26

Add butter a little bit at a time while beating with the paddle attachment on medium speed.

Step 27

The mixture might look curdled or separated for a while but keep mixing. It will all come together.

Step 28

Keep 200 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.

Step 29

Add rose water and rose essence and beat until incorporated.

Step 30

Find two similar sized macaron shells to make a pair.

Step 31

Pipe a ring of rose buttercream onto one shell as a dam then fill it with a small dab of lychee cream. Spread the cream out evenly so that it creates a "barrier" between the shell and the lychee pulp which is to be added next.

Step 32

Add a bit of lychee pulp on top of the lychee cream.

Step 33

Cover the pulp with another dab of lychee cream.

Step 34

Assemble the shells together, place in fridge to mature for 24 hours. Enjoy!