Lychee and Sakura Macarons - Panasonic Big Cubie Oven

Instructions

  1. Sift ground almond and icing sugar into a large bowl.
  2. Add 55 g of egg whites to the ground almond and icing sugar mixture. Stir into a thick paste.
  3. Put the other 55g of egg whites into a clean, grease-free bowl. Whisk the egg whites for a while and add in the 25g of sugar. Continue to whisk until egg white is foamy.
  4. Mix 125g of sugar and water together in a small saucepan. Bring the sugar syrup to a boil, then reduce heat to medium and continue cooking sugar syrup reaches 120°C.
  5. Remove sugar syrup from heat and while the mixer is running at the highest speed, slowly pour the syrup into the bowl and continue whisking. Add a drop of pink colouring and whisk well to combine.
  6. Fold the meringue into the almond mixture in 3 additions (stir gently at the last addition).
    Continue folding until the mixture falls off the spatula like lava, forming a thick ribbon (try to be fast and efficient and don’t work the dough for too long).
  7. Fill the prepared piping bag fitted with the round plain tip with the macaron batter.
  8. Pipe the macarons batter onto the lined Cubie trays.
  9. Lightly tap the tray on the table to remove any large bubbles.
  10. Bake the macarons in preheated Panasonic Cubie oven on 135°C for 14 minutes.
  11. Remove from the oven and allow to cool completely before removing macarons off the parchment paper. Sandwich with Lychee Buttercream.
  12. Attach a sakura flower on one side of each macaron with the faintest smearing of jam. Best chilled and served the next day.

To make Lychee Buttercream:

  1. Combine egg whites and sugar in a metal bowl and whisk them together. Place the bowl over a saucepan with an inch of water at the bottom of the saucepan, and bring the water to a simmer.
  2. Whisk frequently until the egg whites are hot to the touch. Transfer to a mixer.
  3. Whisk the whites on medium-high speed until they are stiff and are no longer warm to the touch. Reduce the speed to medium-low and add the softened but cool butter in small chunks, whisking in between each addition. Add the flavourings and salt.

 

Ingredients

Macaron Shells

  • 150g ground almond
  • 150g icing sugar
  • 55g + 55g egg whites
  • 25g + 125g sugar
  • 38g water
  • few drops pink food colouring
  • pickled sakura flowers, soaked for 1 hour and dried with a kitchen towel

Lychee Buttercream

  • 3 egg whites
  • 130g castor sugar
  • 150g unsalted butter, softened but still cool
  • a few drops lychee flavour
  • a few drops rose flavour (optional)
  • a pinch of salt