Lychee Macaron Recipe w/ lychee filling.

Lychee Macaron Recipe

Picture from Google. ayeeee.

These macarons will be the show stopper at your next party! They're delicious, and amazing to look at. The complexity of these little treats will amaze all your guests with the work you put into making these! The lychee filling is to die for, and the macarons are absolutely delicious.

Recipe for the macarons

3 egg whites (preferably at room temperature)

1/4 cup of white sugar

2 cups of powdered sugar
1 cup of almond flour 
pinch of salt

1/4 tsp of cream of tartar *This is optional, but it will help get to the stiff peaks quicker.
1 tsp of vanilla extract *Optional just for more flavor.

The overwhelming process of making the macarons.
Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.

Whip until they form a peak that stands upright. (At this point, you would add food coloring if you want)

Sift almond flour and powdered sugar together. All the clumps should be left in the sieve. (You could discard those or do what ever you want with them. I don't really care. It's your life.)

When you have the dry mixture ready, fold it into the egg mixture. 

Do not stir it, it will take out all of the good fluffiness. 

This part is very crucial. Do not under mix, yet do not over mix. If you under mix, your macarons will turn out all lumpy and cracked and won't have feet and stuff. 

You don't want that. 

If you over mix, it'll be flat and won't have feet either. 

You don't want that, too. 

When you fold it in, the most reasonable amount of times of folding is around 65-80 times with a spatula. Again, this part is very confusing and trippy, but you'll get it! And you'll feel so boss.

When finished, transfer the mixture into a pastry bag and pipe out into 1 inch circles, or whatever you're trying to make, onto wax or parchment paper.

Tap the pan on the counter to release the air bubble from within, this will also prevent cracking.

Let them sit out for about 20-30 minutes. They should be tacky to the touch. If they're still sticky, let them sit out for about 15 minutes more, or when they don't feel sticky. This is an important step because this makes the oh so famous "feet" of the macaron.

Bake for 20 minutes, DON'T UNDER BAKE YO. If they look done, don't risk it bro. If you under bake, they'll stick to the paper. 

Then let it sit out to cool down.


Recipe for Lychee filling
1 1/3 cup of unsalted butter (preferably at room temperature)
4 cups of powdered sugar
1 tsp of vanilla extract
1 tbsp of milk
2-3 tbsp of lychee juice

Process of making the filling. YOU AIN'T FINISHED YET.

In a large bowl, cream together the butter, sugar, and vanilla until smooth and well combined.

Add the milk and lychee juice and keep whisking together until it's really creamy and smooth and delicious.

*You can leave out the lychee juice and use 2-3 tbsp of milk instead. But it won't be as good.
*You can also adjust the amount of lychee juice to your liking. I don't care.