Ingredients

• 150g Butter
• 100g Canned Lychees
• 280g Ground Almonds
• 580g Icing Sugar
• 200g Egg White
• ½ teaspoon Cream of Tartar
• ½ teaspoon Pink Food Colouring
• 180g Caster Sugar
• 20g Milk
• ½ teaspoon Rose Water
• 250g Raspberries
• Raspberries as needed
• Rose Petals as needed

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Baking tray - large
• Food processor attachment
• Medium bowl
• Cooking chef xl bowl
• Piping bag
• Piping bag

Method

1. Line 2 clean baking tray with parchment paper
2. Draw fourteen 10 cm circles onto the parchment paper and flip over
3. Assemble the Food Processor attachment to the machine
4. Fit the knife blade to the Food Processor bowl
5. Add ground almonds and icing sugar to the Food processor attachment
6. Attach the lid and ensure it is locked into place
7. Blend until fine crumbs form
8. Remove the attachment from the machine
9. Sift mixture into medium bowl then set aside
10. Attach the Whisk
11. Add egg white to the Cooking Chef XL Bowl
12. Lift the Cooking Chef head and fit the heat shield
13. Mix with splashguard fitted - 1 min, Speed Max
14. Then add cream of tartar and pink food coloring to the Cooking Chef XL Bowl
15. Mix with splashguard fitted until combined - 30 sec, Speed Min
16. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
17. Mix with splashguard fitted - 5 min, Speed Max
18. Fold one third of sugar mixture into meringue
19. Fold the rest of sugar mixture into meringue
20. Transfer meringue to piping bag
21. Pipe mixture onto 2 baking tray
22. Tap the baking tray on a counter gently several times to release any air bubbles
23. Let rest - 1 hr
24. Pre-heat oven - 150°C
25. Bake - 20 min, 150°C
26. Remove from oven and let cool
27. Clean Cooking Chef bowl
28. Attach the Creaming Beater
29. Add butter to the Cooking Chef XL Bowl
30. Mix with splashguard fitted - 2 min, Speed Max
31. Then add icing sugar, milk and rose water to the Cooking Chef XL Bowl
32. Mix with splashguard fitted - 3 min, Speed Max
33. Transfer buttercream to piping bag
34. Pipe a swirl of buttercream onto half of the macaron shells
35. Decorate with raspberries
36. Top with canned lychees
37. Top with the remaining macaron shells to form a sandwich
38. Decorate with raspberries and Rose petals
39. Serve

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