Ube Macarons
A new take on the French macaron featuring the popular purple yam flavoring of the Philippines as the buttercream filling between the biscuits.
Ingredients
Ingredients for Macaron Shells
- 50 g Almond meal
- 45 g Icing sugar
- 37 g Egg whites 1/8 cup
- 37 g White sugar
- ¼ tsp Ube extract
- 1 pack Purple powder or gel food coloring
Ingredients for Ube Buttercream
- 100 g Unsalted butter room temperature
- 65 g Cream cheese room temperature
- 50 g Ube halaya or ½ tsp ube extract and 20g icing sugar as an alternative
- ¼ tsp Ube extract
Instructions
Instructions for Macaron Shells
- Preheat oven to 140°C or 284°F
- Sieve the almond meal and powdered sugar into a medium-sized bowl and make sure there are no lumps
- Add the egg whites into a large mixing bowl and beat them until they reach a foamy consistency.
- Once you see the foam form, gradually add the sugar and whisk them all together until the mixture is thick enough to form a stiff peak at the end of your whisk. You can also achieve this via a stand mixer.
- Add half of the meringue into the almond meal and powdered sugar mix and slowly fold them all together before adding the rest of the meringue.
- Continue to gently fold the mixture until it is completely smooth.
- Transfer the mixture into a piping bag fitted with a round tip and pipe out 1.5inch circles
- Allow the circles to dry for 1-2 hours, or until the surface is matte and dry
- Bake for 13-15 minutes, you can check to see if the macarons are finished by slightly shaking the pan. If you see the biscuits wiggling, it may need a longer baking time.
- Once you see no wobbling, take out the tray and set aside the biscuits for cooling
Instructions for Ube Buttercream
- Add the butter, cream cheese, and ube halaya into a bowl and whisk them together until the mixture turns light and fluffy.
- Once the mixture reaches a fluffy consistency, pour in the ube extract and mix until it's incorporated into the mix.
- Transfer the mixture into a piping bag fitted with a round tip
- Pipe the buttercream onto the flat side of the biscuit and top it with a matching shell. Be careful to not add too much buttercream to avoid an overflow when adding the top half.
- You can either serve the macarons right away or transfer them to an airtight container and store them in the fridge for a day for a deeper flavor.