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Floral Lychee-Extract Buttercream Macarons
Dolce Flav
Rated 5.0 stars by 1 users
Category
Lychee Extract
Author:
Dolce Flav
Servings
24
Prep Time
45 minutes
Cook Time
15 minutes
These charming Lychee-Extract Buttercream Macarons combine crisp, meringue-based shells with a creamy, floral lychee-infused buttercream. Using finely sifted almond flour and powdered sugar, whipped egg whites, and delicate folding, you get perfectly raised macaron shells that are crisp on the outside and tender inside. The smooth buttercream is flavored with lychee extract, balancing sweetness with a fragrant tropical hint. It’s a standout dessert and ranks strongly for searches like “lychee macarons,” “lychee buttercream recipe,” and “floral macarons.” Source inspiration: Dolce Flav lychee flavor blog recipes including macarons.
Ingredients
Macaron Shells (makes ~24)
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1 cup (95 g) almond flour
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1¼ cups (125 g) powdered sugar
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3 large egg whites, room temperature
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¼ cup (50 g) granulated sugar
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Pinch of salt
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Optional: a few drops of pink gel food coloring
Lychee Buttercream Filling
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½ cup (113 g) unsalted butter, room temperature
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2 cups (240 g) powdered sugar
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2 tbsp heavy cream
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1 tsp Dolce Flav natural lychee extract
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Pinch of salt
Directions
Prep & sift dry ingredients: Line two baking sheets with parchment. Sift almond flour and powdered sugar together—this is crucial for smooth, blemish-free shells.
Whip egg whites (French meringue): Beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks. Fold in optional pink coloring if using.
Macaronage (folding batter): Gently fold the dry mix into the meringue in batches until the batter flows like lava—when you lift the spatula, the ribbon should fall back slowly.
Pipe shells: Transfer batter to a piping bag and pipe 1.5‑inch rounds onto prepared sheets, spaced evenly.
Rest shells: Let piped shells sit at room temperature for ~30 minutes, until a thin skin forms (no longer sticky to the touch)—this key step helps create the classic “feet.”
Bake: Bake at 300 °F (150 °C) for 15 minutes. They should rise and develop characteristic ruffled feet.
Cool: Let shells cool fully on the pans before filling to avoid cracking.
Make buttercream: Beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream, lychee extract, and a pinch of salt until smooth and spreadable.
Assemble: Pair matching macaron shells and pipe or spread lychee buttercream onto one; gently sandwich with the mate. Chill briefly to set before serving.
Recipe Note
10 Frequently Asked Questions
Can I use regular lychee flavor instead of Dolce Flav?
Yes—just match potency; start with ½–1 tsp of high-quality lychee extract.
Why let shells dry before baking?
A dried skin forms on top, preventing cracks and creating classic “feet.” Critical for macaron success.
Can I use Italian or Swiss meringue instead?
Absolutely, if you prefer more stability—just adjust sugar syrup or beaten whites accordingly.
How long do macarons keep?
Store in airtight container in fridge for up to a week. Best flavor after 24 hours (“macaron aging” improves flavor).
Can they be frozen?
Yes—freeze assembled macarons between parchment layers; thaw in fridge overnight before serving.
Can I add a layer of whipped cream or ganache?
Yes—lychee jelly or raspberry ganache pairs beautifully for added texture and flavor.
Why use almond flour instead of ground almonds?
Super-fine almond flour ensures smooth, crack-free shells.
How to fix hollow shells?
Let piped batter rest for longer, reduce oven temp slightly, or ensure batter isn’t overmixed.
How to make them gluten-free?
They’re naturally gluten-free—just verify all extracts and coatings are GF as well.
What SEO phrases do these target?
Keywords like “lychee macarons recipe,” “lychee buttercream fillings,” and “floral French macarons” rank well for niche dessert searches, especially with a sophisticated flavor twist.