photo 2018 09 16 11 48 08 06

It’s one more day to Mid-autumn Festival. Let’s get to the kitchen and prepare for a new version of moon cake that’s so lovely and tasty.


I/ INGREDIENTS (For 8 macarons 7cm):

Lychee cream

  • ANDROS Frozen Lychee Puree: 84g
  • Sugar: 90g
  • Egg: 100g
  • Butter: 36g
  • Half of gelatine leaf
  • Rose flavor: 3 drops


  • Almonds powder: 150g
  • Icing sugar: 150g
  • Egg white (1): 50g
  • Food color: QD
  • Egg white (2): 55g
  • Sugar: 150g
  • Water: 50g


  • Fresh Raspberry


Lychee cream:

  • Soak gelatin in cold water.
  • In a saucepan, cook the ANDROS Lychee Puree with sugar and eggs until thickening.
  • Add gelatin, butter and rose flavor.
  • Mix with a mixer.
  • Refrigerate 3h.


  • Mix icing sugar with almond powder and the egg whites 1.
  • Add food color.
  • In the bowl of the mixer, place the egg whites 2, whisk until the mixture is frothy.
  • In a saucepan, cook sugar and water until 115°C, add in a thin stream over the beaten eggs. Whisk until completely cool.
  • Add the meringue to the almond powder mixture and mix well to obtain a soft paste.
  • Poach spiral circles about 6cm in diameter.
  • Bake at 150°C for 8 – 10 minutes.


  • Take two macarons of the same size.
  • Poach the lychee cream in the center, then dots on the outside edge.
  • Place the second macaroon on top.
  • Decorate with raspberries.

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