Using the above ingredient quantity, follow the instructions on my Best Macaron Recipe to make the shells.
Open canned lychees. Discard syrup.
Pulse whole lychees in food processor until you get a fine puree.
Pour puree through a strainer to separate the pulp and juice. Keep 90 ml of the juice for use in this recipe. With a spoon, push out as much liquid out of the pulp as possible.
Place the pulp in a bowl and cover with plastic wrap. Poke a few holes in it and place it in the fridge to "dehydrate". Tip: if you have the time, do this the night before.
Chop up white chocolate into small pieces.
In a small bowl, whisk together 1 tbsp of lychee juice and corn starch until no visible lumps can be seen.
Heat remaining juice and sugar on med-high heat until sugar fully dissolves. Take off heat before it comes to a full boil.
Pour a little bit of the hot juice into the corn starch mixture while whisking vigorously.
Take this mixture and pour it back into the pot of hot lychee juice while whisking vigorously.
Set butter out at room temperature.
Gently whisk the whites & sugar mix over the boiling water.
Whisk the mixture until the temperature reaches 160F**
Pour the mixture into the Kitchenaid mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
Add butter a little bit at a time while beating with the paddle attachment on medium speed.
Keep 200 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.
Add rose water and rose essence and beat until incorporated.
Pipe a ring of rose buttercream onto one shell as a dam then fill it with a small dab of lychee cream. Spread the cream out evenly so that it creates a "barrier" between the shell and the lychee pulp which is to be added next.
Add a bit of lychee pulp on top of the lychee cream.
*Canned lychee was used in this recipe. The brand I used contained lychee, sugar, water and citric acid.
**This temperature is generally accepted to be able to kill salmonella in eggs.