Simple Ube Macarons Recipe

Introduction

Discover the delicate and vibrant flavors of Simple Ube Macarons. These light, chewy treats combine the subtle earthiness of ube with a classic French macaron texture for a delightful dessert that’s sure to impress.

Ingredients

• 150 g almond flour
• 200 g powdered sugar
• 4 egg whites
• ⅛ tsp cream of tartar
• 100 g granulated sugar
• ⅛ tsp ube extract (for shells)
• ⅔ cup unsalted butter (softened)
• 1 ⅓ cup powdered sugar (for buttercream)
• 1 pinch salt
• 4 drops ube extract (for buttercream)

Instructions

1. Step 1: Combine 150 g almond flour and 200 g powdered sugar in a food processor. Pulse until fine, then sift into a bowl and set aside.
2. Step 2: In a stand mixer, whip 4 egg whites and ⅛ tsp cream of tartar on medium speed until foamy with small bubbles.
3. Step 3: Gradually add 100 g granulated sugar, one tablespoon at a time, while whipping. After all sugar is added, increase speed and whip until stiff peaks form.
4. Step 4: Add ⅛ tsp ube extract to the meringue and whisk to combine.
5. Step 5: Gently fold half the dry ingredients into the meringue, then fold in the rest until the batter flows slowly in a ribbon-like stream when lifted.
6. Step 6: Fit a pastry bag with a round tip (about #10) and fill it with the batter.
7. Step 7: Prepare two baking sheets with silicone mats. Pipe batter onto mats following a macaron template, then slam the trays on the counter twice to release air bubbles.
8. Step 8: Let the piped shells dry for 40 minutes to 1 hour, until the surface is no longer sticky to the touch.
9. Step 9: Position your oven rack in the top third (or bottom third if heat comes from above). Preheat oven to 300°F (149°C).
10. Step 10: Bake shells one tray at a time for 18–20 minutes. They are ready when gently pressed and they do not move easily.
11. Step 11: Cool the shells completely on the baking sheet for at least 20 minutes.
12. Step 12: To make the buttercream, whisk softened unsalted butter with 1 ⅓ cup powdered sugar until smooth. Add 4 drops ube extract and a pinch of salt, then mix well.
13. Step 13: Pair the shells by size. Pipe buttercream onto half the shells, leaving a bit of space at the edges, then sandwich with the remaining shells.
14. Step 14: Enjoy immediately or let the macarons mature in the fridge for 24 hours for the best flavor.

Tips & Variations

• Use a kitchen scale for accurate measurements to ensure perfect macarons.
• If you don’t have ube extract, natural ube powder can be used but may affect color and texture slightly.
• Allowing the shells to rest and form a skin before baking is crucial to develop their signature smooth tops.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Unfilled shells can be stored in an airtight container at room temperature for up to a week. Reheat filled macarons gently by letting them sit at room temperature, avoiding microwaving to keep texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without a stand mixer?

While a stand mixer makes it easier to whip stiff peaks, you can use a hand mixer or whisk, but it will require more time and effort to achieve the right meringue consistency.

What causes macarons to crack or hollow inside?

Cracking can happen if the shells dry too long or the oven temperature is too high. Hollow shells often result from under-mixing the batter or over-whipping the meringue. Precise folding and baking are key.

Simple Ube Macarons Recipe

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★★★★★

4.7 from 88 reviews

This recipe for Simple Ube Macarons offers a delightful twist on classic French macarons with the vibrant flavor and purple hue of ube. These light, airy almond flour shells are filled with a creamy ube buttercream, resulting in a visually stunning and delicious treat perfect for special occasions or an elegant dessert.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaron Shells

• 150 g almond flour
• 200 g powdered sugar
• 4 egg whites
• ⅛ tsp cream of tartar
• 100 g granulated sugar
• ⅛ tsp ube extract

Ube Buttercream Filling

• ⅔ cup unsalted butter, softened
• 1 ⅓ cup powdered sugar
• 1 pinch salt
• 4 drops ube extract

Instructions

1. Prepping the macaron shell batter: Combine 150 grams of almond flour and 200 grams of powdered sugar in a food processor. Pulse until finely ground, then sift the mixture into a bowl and set aside.
2. Whip the egg whites: Add 4 egg whites and ⅛ teaspoon cream of tartar to a stand mixer. Whip on medium speed until foamy with small bubbles present.
3. Incorporate granulated sugar: Gradually add 100 grams of granulated sugar, one tablespoon at a time, while whipping to avoid deflating the meringue.
4. Whip to stiff peaks: Increase mixer speed to high and whip until stiff peaks form. Test by inverting the bowl—meringue should hold in place without falling.
5. Add ube extract: Gently whisk ⅛ teaspoon ube extract into the meringue until fully combined.
6. Combine dry and wet ingredients: Sift half of the dry almond flour mixture into the meringue and fold gently. Repeat with the remaining half, folding until the batter flows in a steady, unbroken ribbon and passes the figure-eight test.
7. Prepare piping bag: Fit a pastry bag with a #10 round tip and spoon in the batter.
8. Pipe macaron shells: Line two baking sheets with silicone mats. Using a macaron template, pipe the batter into rounds. Tap each sheet firmly twice on the counter to release air bubbles.
9. Dry the shells: Let the shells sit at room temperature for at least 40 minutes or up to 1 hour, until a skin forms that doesn’t stick to your finger.
10. Prepare oven and bake: Adjust oven rack to top third if heat source is at the bottom, or bottom third if heat source is at the top to prevent browning. Preheat oven to 300°F (149°C). Bake one tray at a time for 18-20 minutes. Test doneness by gently pushing the shells; they should not be loose.
11. Cool macarons: Allow the baked shells to cool completely on the baking sheet for at least 20 minutes.
12. Make ube buttercream: Using a stand mixer, beat ⅔ cup softened unsalted butter with 1 ⅓ cup powdered sugar until smooth. Add 4 drops ube extract and a pinch of salt, then mix until fully incorporated. Transfer to a piping bag.
13. Assemble macarons: Pair shells by size. Pipe a dollop of ube buttercream on half the shells and sandwich with the remaining shells.
14. Mature for best flavor: While the macarons can be served immediately, refrigerate them for 24 hours to allow flavors to meld and texture to improve.

Notes

• Folding the batter to the correct consistency is key; under or over folding can affect the texture of the shells.
• Be sure to age the egg whites beforehand for better volume.
• Using a kitchen scale for ingredients yields the best results due to macarons’ precision requirements.
• Let macarons mature in the fridge for 24 hours for optimal flavor and texture, but consume within 3 days.
• If your oven tends to brown foods quickly on top, position the rack on the bottom third to avoid coloration.
• The baking time may vary slightly depending on oven calibration; check for doneness carefully.

Keywords: ube macarons, ube dessert, Filipino macarons, French macarons, ube buttercream, almond flour macarons, purple macarons