Ube Macarons
Crisp and slightly chewy macaron shells filled with a light and creamy ube buttercream. These purple yam flavoured macarons are a mix between Filipino and French cuisine!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 50 g Almond meal
- 45 g Icing sugar
- 37 g Egg whites
- 37 g White sugar
- 1/4 tsp Ube extract
- Purple powdered or gel food colouring
- 100 g Unsalted butter, room temperature
- 65 g Cream cheese, room temperature
- 50 g Ube halaya (If you can’t find any feel free to use 1/2 tsp ube extract and 20g icing sugar instead)
- 1/4 tsp Ube extract
Instructions
- 1
In a medium sized bowl sieve the almond meal and powdered sugar together
- 2
If there are large chunks of almond meal remaining in the sieve dispose of them
- 3
In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
- 4
Slowly add the sugar and beat until stiff peaks
- 5
Add the ube extract and purple food colouring and continue to mix until the color is evenly distributed
- 6
Fold the sieved almond meal and powdered sugar into the meringue in 2 additions, scraping around the bowl and down the centre
- 7
Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
- 8
Transfer to a piping bag fitted with a round tip and pipe out 1.5inch circles
- 9
Allow to dry for 1-2 hours, or until the surface is matte and dry
- 10
Bake in a preheated oven at 140°C for 13-15 minutes (I find that it’s usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn’t be moving, that’s when they’re ready)
- 11
Remove from oven and let cool
- 12
Whisk butter, cream cheese and ube halaya together until light and fluffy
- 13
Add ube extract and mix until well combined
- 14
Transfer to a piping bag fitted with a round tip
- 15
Match similar sized macaron shells with each other
- 16
On the flat side of one shell pipe a large dollop of buttercream
- 17
Top with a matching shell
- 18
Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)