Not the perfect in shape but my kids love it. I cook it at night and when I woke up in the morning, it's all gone devoured by crickets called kids. And as a mom, that's all that matters to me.
1 1/4 cup confectioners sugar
1 cup almond flour
1/8 salt
1/4 cup granulated sugar
3 egg whites
1 tsp ube extract
2 drops each for red and blue coloring
For Ube Buttercream Filling:
1/2 cup cream cheese
1/2 cup ube jam
2 cups sugar
1/2 cup butter
2 tbsp ube extract
Sift thoroughly the almond flour and the sugar, making sure that all the lumps are discarded then set it aside. In the mixer, start creaming the egg whites, slowly add the sugar until the mixture forms a puff, maybe that will run for 5 minutes or more, but don't rush. It takes some time. Fold in the flour mixture a small portion at a time. Fold it gently and in one direction until you create a lava-like consistency. Add the ube extract and the food coloring. Test by running the spatula to form a number 8 pattern, if you can complete the pattern without breaking, then it is ready for piping. Place it in a piping bag and start piping in a line sheet. It is highly recommended to use a template in order to get the perfect shape macaron. I just eyeballed it since I was not ready with the template. It still turns out fine. When you are done piping, let it rest for a few minutes until you see that the top looks hard and shiny. Tap the baking tray to remove excess air before putting it in the oven. Bake 350 for 10-12 minutes. Once done, let it cool completely before adding the filling.
For filling, you just need to cream the sugar and the softened butter for 4-5 minutes on a mixer using the flat hook, add in the cream cheese and the ube jam with the extract. Place in the piping bag and let it set in the fridge while waiting for the macaroon shell to cook.
Serve with love.
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