16 macarons
100 g finely ground almond flour
100 g confectioner’s sugar
7 g ube powder
1-2 drops ube essence (i.e. McCormick; optional)
37 g egg whites (from approximately 1 egg)
100 g superfine sugar
37 g egg whites (from approximately 1 egg)
25 g water
Line baking trays silicone macaron mats.
Grind the ground almonds, confectioner’s sugar, and ube powder in the food processor. Sift the mix into large bowl. Make a well in the center.
Mix the ube essence into the egg whites.
Pour the egg white mixture in the middle of the dry mix but do not mix. Set aside.
Place the water and sugar in a small saucepan. Heat over medium heat until the sugar syrup boils and reaches a temperature of 118°C. DO NOT STIR, swirl gently if needed.
Place the second batch of egg whites in the bowl of a standing mixer fitted with the whisk attachment. When the sugar syrup temperature reaches past 112°C, begin whipping the egg whites at high speed until soft peaks form.
As soon as the sugar syrup reaches 118°C, remove from heat and pour in a thin stream into the egg whites while continuing to beat at high speed. Beat one more minute, then lower the speed to medium and beat for about 2 more minutes. Cool to 50°C (or lower) before adding into the dry mix.
Add the meringue to the dry mix. Using a spatula, fold the meringue into the dry mix then from the center, move the spatula towards the side, pressing the batter against the side of the bowl, while rotating the bowl. Next, scrape the batter from the sides and bring it towards the center. Repeat this fold, press and scrape action while rotating the bowl until the batter becomes shiny and homogenous in color.
Once the batter is shiny and homogenous, check for the consistency. Using the spatula, lift a small amount of batter and let it drop from the spatula. If the batter drops in clumps, fold a couple more times then check again. The batter is ready for piping when it drops from the spatula in ribbons that smooth themselves back into the rest of the batter within 15-20 seconds. Alternatively, check how the batter flows: tip the bowl slightly to one side and watch how the batter moves. If the batter moves like slowly flowing lava, it is ready.
Spoon or pour the batter into a piping bag fitted with an 11-12 mm diameter round nozzle (Wilton 1A or 2A), taking care not to add air bubbles into the batter as you are doing so.
Pipe out 35 mm circles, each about 20 mm apart, onto the prepared baking sheets.** Rap the sheets on the counter top to smooth out the tops of the macarons and to dislodge/remove excess air from the batter.
Place a rack in the bottom third of the oven and preheat to 320F. Bake for 11 minutes, briefly opening the oven at least once after 8 minutes to let out steam/moisture. The macarons are ready when the tops are firm to the touch and the tops do not move too much from side to side.
Remove from the oven and slide the silpat with the macarons still on it from the baking sheet onto a wire rack. Let the macarons cool on the silpat. Once cooled, they can be removed easily from the baking surface (peel the baking surface from the macarons, and not vice-versa); any macaron with the bottom still stubbornly sticking to the baking surface is undercooked—pop them back into the oven and bake a couple more minutes.
Coconut Frosting
1.5 oz cream cheese, room temp
1/2 c powdered sugar
1/4 tsp coconut extract
dried coconut, finely diced
Mix it all together, adjusting to taste/thickness as needed. Pipe in a tire shape around the outside rim of 1/2 the shells (leaving a center for the curd).
Ube Curd
3 tbsp water
1 tsp ube extract
1/2 tsp ube powder
3 egg yolks
50 grams sugar
14 grams butter
Place the water and ube extract in a small sauce pot and heat until simmering. Mix in the ube powder.
Whisk the egg yolks and sugar together well while the lemon juice heats up.
Once the juice is simmering, quickly whisk in the yolk/sugar mixture and continue to whisk and heat until the curd has thickened enough to leave a trail on the back of a spatula. Quickly mix in the butter and stir until melted.
Allow to cool completely before using.
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