{"id":7081,"date":"2021-05-16T15:15:18","date_gmt":"2021-05-16T19:15:18","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7081"},"modified":"2021-05-16T15:15:20","modified_gmt":"2021-05-16T19:15:20","slug":"pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2021\/05\/16\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\/","title":{"rendered":"Pandan Macaron with Coconut Buttercream and Palm Sugar Filling"},"content":{"rendered":"\n<p>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 <a href=\"https:\/\/cookwithcatherine.com\/index.php\/2020\/11\/01\/klepon\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.<\/p>\n\n\n\n<h4>Tips<\/h4>\n\n\n\n<ul><li>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.&nbsp;<\/li><li>Make sure to use gel food coloring or powder food coloring. Liquid food coloring will change the consistency of the batter.<\/li><li>Making macarons can be difficult! Don\u2019t get discouraged if your macarons take many tries to get right.<\/li><\/ul>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-center block-alignment-center is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img src=\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/05\/DSC01801-1-800x530.jpg\" alt=\"Pandan Macaron with Coconut Buttercream and Palm Sugar Filling\" class=\"wpzoom-recipe-card-image\"\/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-pinit\">\n\t            <a class=\"btn-pinit-link no-print\" data-pin-do=\"buttonPin\" href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/cookwithcatherine.com\/index.php\/2021\/05\/16\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\/&#038;media=https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/05\/DSC01801-1-800x530.jpg&#038;description=Pandan%20Macaron%20with%20Coconut%20Buttercream%20and%20Palm%20Sugar%20Filling\" data-pin-custom=\"true\" >\n\t            \t<SVG class=\"wpzoom-rcb-icon-pinit-link\" enable-background=\"new 0 0 30 30\" height=\"30px\" id=\"Pinterest\" version=\"1.1\" viewBox=\"0 0 30 30\" width=\"30px\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <Path class=\"wpzoom-rcb-pinit-icon\" d=\"M16,0C7.813,0,3,6.105,3,11c0,2.964,2,6,3,6s2,0,2-1s-2-2-2-5c0-4.354,4.773-8,10-8c4.627,0,7,3.224,7,7  c0,4.968-2.735,9-6,9c-1.803,0-3.433-1.172-3-3c0.519-2.184,1-2,2-6c0.342-1.368-0.433-3-2-3c-1.843,0-4,1.446-4,4c0,1.627,1,3,1,3  s-2.245,7.863-2.576,9.263C7.766,26.049,6.938,30,7.938,30S10,28,12,23c0.295-0.738,1-3,1-3c0.599,1.142,3.14,2,5,2  c5.539,0,9-5.24,9-12C27,4.888,22.58,0,16,0z\" \/>\n \t            \t<\/SVG>\n\t            \t<span>Pin<\/span>\n\t            <\/a>\n\t        <\/div><div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"20\" data-recipe-id=\"7081\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">Pandan Macaron with Coconut Buttercream and Palm Sugar Filling<\/h2><span class=\"recipe-card-author\">Recipe by Catherine Ricardo<\/span><span class=\"recipe-card-course\">Course: <mark>Dessert<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>French<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">Macaron<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">45<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-1621190526918999\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Macaron Shell<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-60a1621019582\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">100 gram egg whites <\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-60a1621019583\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">130 gram almond flour<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-60a1621019584\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">130 gram confectioner sugar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-60a1621019585\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">90 gram caster sugar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1621190443247539\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp cream of tartar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1621190455399636\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 gram egg white powder<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1621190472507805\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 &#8211; 2 tsp of gel pandan extract<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1621190520965934\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Macaron Filling<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-16211905424601136\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup full fat coconut milk<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16211906460031265\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cup unsalted butter, room temperature<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16211906894311370\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">3\/4 cup confectioner sugar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16211907646021499\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp salt<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-16211907754681552\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Macaron<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-60a1621019586\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-60a1621019587\" class=\"direction-step\">In a stand mixer, beat your egg whites at a low speed until foamy, then add cream of tartar and vanilla extract.<\/li><li id=\"wpzoom-rcb-direction-step-60a1621019588\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-60a1621019589\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16211908322931769\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16211908417001778\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16211908498171787\" class=\"direction-step\">Transfer the batter to a piping bag. On parchment paper or silpat, pipe about 1 \u2013 2 inch circles of batter each spaced 3\/4 inch apart.<\/li><li id=\"wpzoom-rcb-direction-step-16211908594241796\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16211908675191805\" class=\"direction-step\">Preheat your oven to 300\u00b0 F and place the tray in the middle rack. Bake for 15 \u2013 20 minutes. Halfway through baking, turn the tray around in the oven to make sure that all the macarons bake evenly<\/li><li id=\"wpzoom-rcb-direction-step-16211908746041814\" class=\"direction-step\">Let the macarons cool off for about 15 minutes before removing them from parchment paper\/silpat.\u00a0<br \/><\/li><li id=\"wpzoom-rcb-direction-step-16211908773231823\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Macaron Filling<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-16211908985161888\" class=\"direction-step\">In a mixing bowl, combine coconut milk, confectioner sugar and unsalted butter and beat until creamy and incorporated. <\/li><li id=\"wpzoom-rcb-direction-step-16211909627772561\" class=\"direction-step\">Transfer the cream into piping bag<\/li><li id=\"wpzoom-rcb-direction-step-16211910433453150\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Assembly<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-16211910473413195\" class=\"direction-step\">Take 2 cookies and sandwich them together with the filling<\/li><\/ul><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pandan Macaron with Coconut Buttercream and Palm Sugar Filling\",\"image\":[\"https:\\\/\\\/cookwithcatherine.com\\\/wp-content\\\/uploads\\\/2021\\\/05\\\/DSC01801-1-scaled.jpg\",\"https:\\\/\\\/cookwithcatherine.com\\\/wp-content\\\/uploads\\\/2021\\\/05\\\/DSC01801-1-500x500.jpg\",\"https:\\\/\\\/cookwithcatherine.com\\\/wp-content\\\/uploads\\\/2021\\\/05\\\/DSC01801-1-500x375.jpg\",\"https:\\\/\\\/cookwithcatherine.com\\\/wp-content\\\/uploads\\\/2021\\\/05\\\/DSC01801-1-480x270.jpg\"],\"description\":\"\",\"keywords\":[\"pandan\",\"macaron\"],\"author\":{\"@type\":\"Person\",\"name\":\"catherinericardo\"},\"datePublished\":\"2021-05-16T15:15:18-04:00\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT1H5M\",\"recipeCategory\":[\"Dessert\"],\"recipeCuisine\":[\"French\"],\"recipeYield\":[\"20\",\"20 Macaron\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"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\",\"1\\\/2 cup full fat coconut milk\",\"1 cup unsalted butter, room temperature\",\"3\\\/4 cup confectioner sugar\",\"1\\\/4 tsp salt\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Macaron\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-60a1621019586\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"In a stand mixer, beat your egg whites at a low speed until foamy, then add cream of tartar and vanilla extract.\",\"text\":\"In a stand mixer, beat your egg whites at a low speed until foamy, then add cream of tartar and vanilla extract.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-60a1621019587\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-60a1621019588\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-60a1621019589\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908322931769\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908417001778\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Transfer the batter to a piping bag. On parchment paper or silpat, pipe about 1 \u2013 2 inch circles of batter each spaced 3\\\/4 inch apart.\",\"text\":\"Transfer the batter to a piping bag. On parchment paper or silpat, pipe about 1 \u2013 2 inch circles of batter each spaced 3\\\/4 inch apart.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908498171787\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908594241796\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Preheat your oven to 300\u00b0 F and place the tray in the middle rack. Bake for 15 \u2013 20 minutes. Halfway through baking, turn the tray around in the oven to make sure that all the macarons bake evenly\",\"text\":\"Preheat your oven to 300\u00b0 F and place the tray in the middle rack. Bake for 15 \u2013 20 minutes. Halfway through baking, turn the tray around in the oven to make sure that all the macarons bake evenly\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908675191805\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Let the macarons cool off for about 15 minutes before removing them from parchment paper\\\/silpat.\u00a0\",\"text\":\"Let the macarons cool off for about 15 minutes before removing them from parchment paper\\\/silpat.\u00a0\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908746041814\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"Macaron Filling\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"In a mixing bowl, combine coconut milk, confectioner sugar and unsalted butter and beat until creamy and incorporated.\",\"text\":\"In a mixing bowl, combine coconut milk, confectioner sugar and unsalted butter and beat until creamy and incorporated.\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211908985161888\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Transfer the cream into piping bag\",\"text\":\"Transfer the cream into piping bag\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211909627772561\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"Assembly\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Take 2 cookies and sandwich them together with the filling\",\"text\":\"Take 2 cookies and sandwich them together with the filling\",\"url\":\"https:\\\/\\\/cookwithcatherine.com\\\/index.php\\\/2021\\\/05\\\/16\\\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\\\/#wpzoom-rcb-direction-step-16211910473413195\",\"image\":\"\"}]}]}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7083,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[115],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pandan Macaron with Coconut Buttercream and Palm Sugar Filling - Cook with Catherine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookwithcatherine.com\/index.php\/2021\/05\/16\/pandan-macaron-with-coconut-buttercream-and-palm-sugar-filling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pandan Macaron with Coconut Buttercream and Palm Sugar Filling - Cook with Catherine\" \/>\n<meta property=\"og:description\" content=\"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. 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