Litchi Jelly and Raspberry Jam Macarons (Pink and Red)


  • Color
  • Pink natural food coloring, water based as needed as needed
  • Red natural food coloring, water based as needed as needed
  • Filling
  • Litchi jelly (see Resources, page xxx) 300 g 10.58 oz 100%
  • Raspberry Jam
  • Raspberries 250 g 8.82 oz 50
  • Sugar 250 g 8.82 oz 50
  • Tahitian vanilla pod, split and seeds scraped 1 1


  1. To color the macarons, you will need to make two separate batches simultaneously. Color one of them light pink and the other a deep red.
  2. Pipe a 2.5-cm/1-in diameter disk of pink macaron batter onto the prepared sheet pans and, with the help of another person, immediately pipe a 1.25-cm/.5-in disk of deep red batter directly into the center of the pink macaron. Proceed as directed to finish the cookies.
  3. For the jelly: Chop the jelly with a knife until small pieces are obtained.
  4. Pipe into the center of half of the flipped-over macarons in a 1.25-cm/.5-in radius.
  5. For the jam: Combine all of the ingredients in a small sauce pot and bring to a boil, then turn the heat down to medium so that the mixture is at a simmer. Cook to 65° Brix.
  6. Cool over an ice water bath. Pipe a ring of jam around the litchi jelly on each macaron. Place the top macaron over the filling and gently push down. Reserve refrigerated.