Matcha Macarons with Midori and Lychee Diplomat

Delicate matcha-flavored French macarons filled with a smooth diplomat cream infused with Midori melon liqueur and lychee, offering a refreshing and elegant treat.

Steps

1. Sift almond flour, powdered sugar, and matcha powder together.
2. Whip egg whites until foamy, gradually add granulated sugar, and beat until stiff peaks form.
3. Gently fold dry ingredients into the meringue until batter flows slowly off the spatula.
4. Pipe small circles onto a baking sheet lined with parchment paper.
5. Tap the tray to release air bubbles and rest macarons for 30 min.
6. Preheat oven to 150°C (300°F) and bake macarons for 14-16 minutes.
7. For diplomat cream: Heat milk until warm.
8. Whisk egg yolk, sugar, and cornstarch in a bowl.
9. Temper egg mixture with warm milk, then return to heat, stirring until thickened.
10. Cool custard completely.
11. Whip heavy cream until soft peaks form.
12. Fold whipped cream, Midori, and chopped lychees gently into cooled custard.
13. Pipe diplomat cream onto half of the macaron shells and sandwich with remaining shells.
14. Refrigerate macarons for at least 2 hours before serving for best flavor and texture.