Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and 1 cup of powdered sugar. Process until the mixture is finely ground and well combined. Sift the mixture into a large bowl to remove any lumps.
3. In a clean, dry bowl, beat the egg whites until foamy using an electric mixer. Gradually add the 1/4 cup of granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
4. Gently fold the sifted almond flour mixture into the egg whites using a spatula. Be careful not to deflate the mixture. If desired, add 1-2 drops of pink food coloring and fold until evenly distributed.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
6. Let the macarons sit at room temperature for 30 minutes, or until a skin forms on the surface.
7. Bake for 20 minutes, or until the macarons are set and can be easily lifted from the parchment paper. Allow them to cool completely on the baking sheets.
8. For the lychee buttercream, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in the chopped lychees and beat until combined.
9. Once the macarons are cool, sandwich two macaron shells together with a dollop of lychee buttercream and a piece of chopped lychee in between.