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!
Author:Catherine Zhang
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:12 macarons 1x
Category:Cookie
Method:Intermediate
Cuisine:French, Filipino
Ingredients
Scale
Macaron Shells
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
Ube Buttercream
100g Unsalted butter, room temperature
65g Cream cheese, room temperature
50g 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
Macaron Shells
In a medium sized bowl sieve the almond meal and powdered sugar together
If there are large chunks of almond meal remaining in the sieve dispose of them
In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
Slowly add the sugar and beat until stiff peaks
Add the ube extract and purple food colouring and continue to mix until the color is evenly distributed
Fold the sieved almond meal and powdered sugar into the meringue in 2 additions, scraping around the bowl and down the centre
Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
Transfer to a piping bag fitted with a round tip and pipe out 1.5inch circles
Allow to dry for 1-2 hours, or until the surface is matte and dry
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)
Remove from oven and let cool
Ube Buttercream
Whisk butter, cream cheese and ube halaya together until light and fluffy
Add ube extract and mix until well combined
Transfer to a piping bag fitted with a round tip
Match similar sized macaron shells with each other
On the flat side of one shell pipe a large dollop of buttercream
Top with a matching shell
Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)