Someone requested for lychee flavoured cute cat macarons last month. Here's what I came up with!
Design is inspired by Darius the cat in buddygatorcomics (Instagram account).
I used Swiss meringue method to make the shells.
Freshly baked shells!
Decorative details were added in using edible marker and peach coloured lustre dust.
LYCHEE ROSE ITALIAN MERINGUE BUTTERCREAM (adapted from Catherine Zhang)
300g canned lychee syrup
45g + 5g caster sugar
2 egg whites (76g)
A pinch of salt
1/2 tsp rose syrup (or rose water)
300g unsalted butter (cool to touch but slightly softened)
1/2 tsp lychee powder (optional, to boost flavour without the chemical aftertaste from artificial flavourings)
300g canned lychee syrup
45g + 5g caster sugar
2 egg whites (76g)
A pinch of salt
1/2 tsp rose syrup (or rose water)
300g unsalted butter (cool to touch but slightly softened)
1/2 tsp lychee powder (optional, to boost flavour without the chemical aftertaste from artificial flavourings)
Notes: Catherine's original recipe had no added sugar, salt and lychee powder. Not adding sugar works for brands of canned lychee syrup that has sufficient sugar. The brand I used did not have too much sugar added but I have no idea how much sugar was in there since it isn't listed. Omitting the sugar for me resulted in the syrup almost boiling off entirely and the buttercream is too soft for tropical Singapore. Despite needing to add sugar, this buttercream is still not too sweet but it's a clever way of getting that delicate lychee flavour in!
Steps:
1. Place egg whites, salt and 5g sugar in standmixer and beat on low speed until foamy.
2. In the meantime, place lychee syrup, and 45g sugar in small saucepan and heat until temperature reaches 115C.
3. Increase mixer speed to medium-high and pour lychee syrup into egg whites down the sides of the bowl, avoiding the whisk. Continue to beat until totally cooled to room temperature.
4. Reduce mixer to medium speed. Add butter 1 tbs at a time. Continue beating 10 min more until light and silky.
5. Add rose syrup and beat until well combined. Add lychee powder and beat until well combined.
You may refrigerate up to a week or a month in freezer.
How to fill the macarons:
1. Coat a thin layer of buttercream on bottom shell.
2. Pipe a wall of buttercream along outline of the shape.
3. Fill cavity with chopped lychee.
4. Cover lychee with more buttercream before sandwiching with top shell.
Fresh or canned fruit has high liquid content so insulate the macaron shells from it with a thin layer of buttercream.
with love,
Phay Shing
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