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Lychee and Sakura Macarons

Lychee and Sakura Macarons

Healthy Point

Enjoy these delectable Meringue-based desserts with our Lychee flavoured Macarons recipe! Stuffed with rose flavoured lychee buttercream and baked to crunchy perfection.

Lychee and Sakura Macarons

46 minutes

Time

Ingredients

Servings:7

Macaron Shells

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

Lychee Buttercream

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

Method

STEP 1

Sift ground almond and icing sugar into a large bowl.

STEP 2

Add 55 g of egg whites to the ground almond and icing sugar mixture. Stir into a thick paste.

STEP 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.

STEP 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.

STEP 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.

STEP 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).

STEP 7

Fill the prepared piping bag fitted with the round plain tip with the macaron batter.

STEP 8

Pipe the macarons batter onto the lined Cubie trays.

STEP 9

Lightly tap the tray on the table to remove any large bubbles.

STEP 10

Bake the macarons in preheated Panasonic Cubie oven on 135°C for 14 minutes.

STEP 11

Remove from the oven and allow to cool completely before removing macarons off the parchment paper. Sandwich with Lychee Buttercream.

STEP 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:

STEP 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.

STEP 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.

STEP 2

Whisk frequently until the egg whites are hot to the touch. Transfer to a mixer.

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