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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/simple-ube-macarons-recipe/