📝 About This Recipe
This exquisite fusion dessert marries the meticulous architecture of the French patisserie with the bold, aromatic soul of Southeast Asia. Featuring a delicate almond shell, these macarons offer a choice between the 'King of Fruits'—creamy, pungent Durian—or the floral, ethereal sweetness of Lychee. It is a sophisticated homage to the shared culinary history of France and Vietnam, delivering a sensory journey in every bite.
🥗 Ingredients
Macaron Shells
- 200 grams Almond flour (extra fine, sifted)
- 200 grams Powdered sugar (sifted)
- 150 grams Egg whites (divided into two 75g portions, aged at room temperature)
- 200 grams Granulated sugar (for the Italian meringue)
- 50 ml Water
- 2-3 drops Gel food coloring (Yellow for Durian or Pale Pink for Lychee)
Durian Buttercream Filling
- 150 grams Unsalted butter (softened to room temperature)
- 100 grams Durian flesh (pureed (preferably Musang King or Monthong))
- 50 grams Powdered sugar (sifted)
- 1 pinch Salt (to balance the richness)
Lychee Rose Ganache Filling
- 200 grams White chocolate (high quality, chopped)
- 60 ml Lychee puree (strained from fresh or canned lychees)
- 20 ml Heavy cream
- 1/4 teaspoon Rose water (optional, for floral depth)
👨🍳 Instructions
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1
Sift the almond flour and powdered sugar together twice into a large bowl to ensure a perfectly smooth shell; discard any large almond bits.
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2
Add the first 75g of egg whites to the almond-sugar mixture and mix with a spatula until it forms a thick, uniform paste. Add your desired gel coloring at this stage.
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3
In a small saucepan, combine the granulated sugar and water. Heat over medium-high until the syrup reaches 118°C (244°F) on a candy thermometer.
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4
While the syrup heats, place the second 75g of egg whites in a stand mixer and whisk to soft peaks. Once the syrup reaches temperature, pour it in a slow, steady stream into the whites while whisking on medium-high speed.
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5
Continue whisking the meringue until the bowl feels barely warm to the touch and the meringue is stiff, glossy, and holds a bird-beak shape.
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6
Gently fold the meringue into the almond paste in three additions. Use the 'macaronage' technique: fold from the bottom and flatten against the sides until the batter falls off the spatula in a continuous, lava-like ribbon.
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7
Transfer the batter to a piping bag fitted with a 1cm round tip. Pipe 3cm circles onto baking sheets lined with parchment paper or silicone mats.
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8
Tap the trays firmly on the counter 3-4 times to release air bubbles. Let the shells sit at room temperature for 30-60 minutes until a 'skin' forms and they are no longer sticky to the touch.
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9
Preheat oven to 150°C (300°F). Bake for 15-18 minutes. The shells are done when they have developed 'feet' and do not wiggle when touched. Cool completely before removing.
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10
For Durian Filling: Cream the butter and powdered sugar until fluffy, then fold in the durian puree and salt. Chill slightly to a pipeable consistency.
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11
For Lychee Filling: Melt white chocolate with cream and lychee puree over a double boiler. Stir in rose water. Let it set in the fridge for 2 hours until firm.
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12
Pair up shells of similar size. Pipe a generous dollop of filling onto the flat side of one shell and sandwich with the second, twisting slightly to spread the filling to the edges.
💡 Chef's Tips
Always use a kitchen scale for measurements; macarons are sensitive to volume variations. Aging your egg whites for 24 hours in the fridge (then bringing to room temp) reduces moisture for a more stable meringue. If your kitchen is humid, use a dehumidifier or fan to help the shells form a skin faster. For the durian filling, ensure the fruit is pureed very smooth to avoid lumps in your piping bag. Wait 24 hours after filling before eating; this 'maturation' allows the shells to soften and the flavors to meld.
🍽️ Serving Suggestions
Pair with a hot pot of Jasmine or Lotus tea to complement the floral lychee notes. Serve alongside a chilled glass of late-harvest Riesling for a decadent dessert pairing. Display on a tiered lacquer tray for a traditional French-Vietnamese aesthetic. For a texture contrast, serve with a side of fresh pomelo segments. Offer both flavors together to let guests experience the contrast between 'funky' durian and 'delicate' lychee.