Macaron is a French dessert that has a sweet meringue based confection made with almond flour, caster sugar, granulated sugar, egg whites and food coloring. The macaron cookies traditionally have ganache, buttercream or jam sandwiched between the two cookies. This cookie is characterized by its smooth top and a ruffled circumference which is known as the feet of the macaron. This flavor is an inspiration from one of my favorite Indonesian dessert, Klepon, which has pandan, coconut and palm sugar in its ingredients. You can find Klepon recipe here.
Tips
- Blend your almond flour and powdered sugar in a food processor. Even if you buy superfine almond flour, it is still best if you blend it in your food processor. This will ensure you to have a nice smooth top for your macaron.
- Make sure to use gel food coloring or powder food coloring. Liquid food coloring will change the consistency of the batter.
- Making macarons can be difficult! Don’t get discouraged if your macarons take many tries to get right.
Pandan Macaron with Coconut Buttercream and Palm Sugar Filling
Course: DessertCuisine: French20
Macaron20
minutes45
minutesIngredients
- Macaron Shell
100 gram egg whites
130 gram almond flour
130 gram confectioner sugar
90 gram caster sugar
1/4 tsp cream of tartar
4 gram egg white powder
1 – 2 tsp of gel pandan extract
- Macaron Filling
1/2 cup full fat coconut milk
1 cup unsalted butter, room temperature
3/4 cup confectioner sugar
1/4 tsp salt
Directions
- Macaron
- In a food processor, blend your almond flour and confectioner sugar until it is very fine. Then, sift the flour/sugar mixture and set aside.
- In a stand mixer, beat your egg whites at a low speed until foamy, then add cream of tartar and vanilla extract.
- Gradually add sugar 1 tablespoon at a time, allowing the sugar to completely dissolve before adding more. Then, you can increase the speed to medium.
- Once all the sugar is incorporated and the mixture reaches a medium peak, you can add your food coloring or gel pandan extract. Then, whip the meringue at a high speed until it reaches stiff peak.
- Pour 1/3 of the almond flour mixture into the meringue. Gently fold the mixture until its incorporated before adding the rest of the flour and fold again.
- Once the egg whites and almond flour is incorporated, you can start the macaronage process. Macaronage is a technique where you deflate the air in the batter until it becomes smooth, shiny, and flowing. To macaronage, the batter, gently press down the batter to the sides of the bowl, then fold in the batter. Repeat until you get a honey like consistency and you are able to draw a figure eight using the batter as it falls off of your mixing spoon.
- Transfer the batter to a piping bag. On parchment paper or silpat, pipe about 1 – 2 inch circles of batter each spaced 3/4 inch apart.
- Tap your sheet tray several time to get rid of excess air bubbles in the batter. If you see some air bubbles that are not popped, you can use a toothpick to pop them. Let your batter rest for at least 30 minutes to ensure that it develops skin. This will prevent your macaron from cracking during baking.
- Preheat your oven to 300° F and place the tray in the middle rack. Bake for 15 – 20 minutes. Halfway through baking, turn the tray around in the oven to make sure that all the macarons bake evenly
- Let the macarons cool off for about 15 minutes before removing them from parchment paper/silpat.
- Macaron Filling
- In a mixing bowl, combine coconut milk, confectioner sugar and unsalted butter and beat until creamy and incorporated.
- Transfer the cream into piping bag
- Assembly
- Take 2 cookies and sandwich them together with the filling
