Ube French Macarons
These beautiful macarons have a deep purple colour from the ube, and a rich nutty flavour.
Ingredients
- 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
Filling
- 1.5 tbsp Ube Jam
- ¼ cup Cream cheese (room temperature)
Instructions
- 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.