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This is probably the best recipe I’ve come across and of course it’s from world renowned pastry chef Pierre Hermé. The macaron shells came out absolutely perfect, it has that crispy outer shell and slightly chewy inside. I’ve attempted to make macarons several times before, and apart from a one off success and using Zumbo’s premix pack, nothing came close to the consistency I was after. Finally found the perfect recipe and while although the shells are flavourless, the filling packs a fruity punch with the lychee flavour coming through. A lovely summer treat.

Lychee & White Chocolate Macarons (adapted from Pierre Herme’s book Macarons)
Makes: 72 Macarons (Around 144 shells)
Preparation Time: 1 hour
Cooking Time: 25 minutes
Passive Time: 2 hours + 24 hours

Ingredients
Macaron Shells
300g Ground Almonds
300g Icing Sugar
110g Liquefied Egg Whites (See note below)
300g Caster Sugar
75g Mineral Water
110g Liquefied Egg Whites (See note below)
4g Strawberry Food Colouring (Optional)
4g Carmine Red Food Colouring (Optional)

Lychee & White Chocolate Ganache
410g White Chocolate
400g Lychees (Preserved in Syrup)/240g Lychee Purée
60g Liquid Crème Fraîche or Whipping Cream (35% Fat)

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Method
Lychee & White Chocolate Ganache
1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
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2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.

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3. In a separate saucepan, bring the cream and lychee puree to the boil.

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4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won’t be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.

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5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn’t form. Set aside in the fridge for the ganache to thicken.

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Macaron Shells
1. Sift the icing sugar and ground almonds in a large sized bowl.

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2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don’t stir it.

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3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.

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4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
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5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.

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6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.

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7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.

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Assembly
1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.

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Lychee & White Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Lychee & White Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Ingredients
Macaron Shells
  • 300g Ground Almonds
  • 300g Icing Sugar
  • 100g Liquefied Egg WhitesSee note below
  • 300g Caster Sugar
  • 75g Mineral Water
  • 110g Liquefied Egg WhitesSee note below
  • 4g Strawberry Food ColouringOptional
  • 4g Carmine Red Food ColouringOptional
Lychee & White Chocolate Ganache
  • 410g White Chocolate
  • 400g Lychees (Preserved in Syrup)(400g Lychees in Syrup = 240g Lychee Puree)
  • 60g Liquid Crème Fraîcheor Whipping Cream (35% Fat)
Servings: Macarons
Units:
Instructions
Lychee & White Chocolate Ganache
  1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
  2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.
  3. In a separate saucepan, bring the cream and lychee puree to the boil.
  4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won't be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.
  5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn't form. Set aside in the fridge for the ganache to thicken.
Macaron Shells
  1. Sift the icing sugar and ground almonds in a large sized bowl.
  2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don't stir it.
  3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.
  4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
  5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.
  6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.
  7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.
Assembly
  1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.
Recipe Notes

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  • Liquefied Egg Whites are egg whites left in the fridge for several days or a week which allows the egg whites to become less elastic.
  • Depending on your lychees, you may find that the the amount of puree is quite runny and you may not be able to pipe the ganache. So I'd recommend adding the lychee/cream mixture in a bit at a time and the ganache mixture should be a bit thick already. I had to add around 150g extra of white chocolate to get the right consistency for my ganache.
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