Ube French Macarons
It was years ago that I fell in love with french macarons. I used to purchase them from local pastry shops for about $3 per macaron! Now that I think of it, that is pretty outrageous! I wanted to try making them myself, even though they are known to be super delicate and difficult to make.
It was trial and error for the first few times I tried making macarons. Sometimes they turned out too running, sometimes I could still see the stiff peak in the shell (I didn’t mix it enough). It’s an art to make them perfectly.
I have tried using a scale to measure out ingredients, but I found it works just as well measuring out with regular cups and teaspoons! Recently I have been making ube flavoured desserts, so I thought why not try ube macarons.
Before baking, I like to prepare my baking sheets. I cut out parchment paper to the EXACT size of the pan. When my batter is done, I put a drop on each corner to stick the paper to the tray. I don’t want any air underneath. Some people purchase stencils that have the macaron shape drawn in, but I usually eyeball the size of my macarons.
It is better to use a flat cookie sheet pan, vs a corrugated cookie sheet pan. Usually I like the corrugated pans for cookies, but it does NOT work for macarons. This is the cookie sheet I use for cookies, which can be purcahsed from the Gourmet Warehouse. For this recipe, I used a flat Nordic ware baking sheet (can be purchased from Costco for 3 for ~$30 CAD). Cream of tartar helps to stabilize your egg whites to create a sturdier meringue. This helps to ensure they don’t fall flat.
**If you want other flavours, you can replace the ½ tsp extract with a different flavour. If you want Green tea macaroons, replace ½ tsp green tea powder for ½ tsp almond flour and use vanilla extract.
Ube French Macarons
- ¾ cup Almond Flour
- 1 cup Powdered Sugar
- ½ tsp Ube powder
- 2 Large Egg Whites (room temperature)
- ¼ tsp Cream of tartar
- ¼ cup Sugar
- ½ tsp Ube extract
- 1.5 tbsp Ube Jam
- ¼ cup Cream cheese (room temperature)
- Combine almond flour, powdered sugar and ube powder through a mesh sleeve and sift. If they are super chunky, throw it into a food processor and then sift again. Set aside.
- Beat egg whites on low-med speed until foamy.
- Add in cream of tartar.
- Slowly add 1/4 cup granulated sugar and beat on high speed until stiff glossy peaks form.
- Add in ube extract and beat until just combined.
- Fold in your almond flour/powdered sugar/ube powder mixture. Be careful not to overmix. You can test the batter by putting it onto your spatula and running your finger through it. You should be able to see where you ran your finger through and then it should flattens on its own after a few seconds. Then it’s good to go. If the batter does not move and is still very stiff, mix it a few more times.
- Place a bit of batter on the corners of your parchment paper to stick it to the tray. Ensure there are no air bubbles.
- Place batter into a piping bag. I place the bag into a cup to keep it stable while I pour in the mixture. I use a ½ inch piping tip.
- Pipe uniform sized circles onto the parchment paper. If there is a slight point, it should fall into the shell in a few minutes as the mixture spreads. Gently slam tray onto the counter to get rid of any air bubbles.
- Let the shells sit for ~30 -60 minutes, depending on your kitchen's humidity level. The tops need to dry out a bit. They are ready when you can touch the top without the batter sticking to your finger.
- Preheat oven to 290F.
- Bake for 18-20 minutes. Transfer to a cooking rack. They should come off the parchment paper easily. If they do not easily come off the tray, pop them back into the oven as they are undercooked.
- Let the shells cool completely. Mix together Ube jam and cream cheese and fill.