[Macaron]
100g egg whites - room temp
1/4tsp salt
110g ground almond
200g icing sugar
50g caster sugar
Dessicated coconut
[Lychee Coconut Ganache]
250g white chocolate - finely chopped
50ml whipping cream OR coconut cream
1/2 can of canned lychees - puree lychees to get 100g pureed lychees
[Steps]
Line 2 baking trays with parchment paper.
Place icing sugar in a food processor and pulse for 1min. Add in almond and pulse for 30secs.
Sift mixture into a large mixing bowl and set aside.
Beat egg whites and salt on medium speed until soft peaks formed.
Increase to high speed and gradually add in sugar. Beat till soft peaks formed.
Fold meringue into almond mixture using a spatula. Mix well till mixture turns glossy again. Do not overmix. Mixture should flow like lava and streaks should disappear after about 30secs.
Place mixture in a piping bag fitted with a 1cm round piping tip. Pipe out 1" circles, spaced 3cm apart on lined baking trays. Tap trays firmly on the worktop for a couple of times to release air bubbles.
Sprinkle coconut over.
Leave to dry for 60mins or when the surface does not break/stick to your finger. This helps to prevent cracking and help the feet to form during breaking.
Preheat oven 130-150degC and bake for 15-20mins. To test if macaroons are ready, gently lift the base of the macaroon, it should not be soft and sticking to the paper. If so, bake for a few more mins.
Remove from oven and let cool on the tray for a few mins. Gently remove from the tray and let cool completely on racks.
Ganache: Place chocolate in a bowl and heat over a pan of simmering water till it melts.
Heat cream and puree in a saucepan over medium-low fire until it just comes to boil.
Add hot lychee cream mixture into melted chocolate, 1/3 at a time, whisking every 5mins ensuring that it remains smooth. Whisk till mixture thickens and is pipable.
If mixture is too runny, add in more chocolate, 50g at a time.
Place ganache in a small piping bag and sandwich between macaroons.
Chill macaroons overnight to allow flavour to mature. Serve at room temp.