We’ve always been captivated by ube, the vibrant purple yam from the Philippines that’s stealing the spotlight in modern desserts. Its naturally sweet and nutty flavor adds a tropical twist to traditional French macarons making them a colorful fusion treat.
In our ube macaron recipe we’re blending cultural flavors to create chewy cookies with a stunning purple hue. Whether you’re baking for a special occasion or just for fun this easy guide will help you master these eye-catching delights.
Ingredients
To create our vibrant and flavorful ube macarons, we start by gathering high-quality ingredients that bring out the natural sweetness and nutty essence of ube. Below, we’ve organized the ingredients into categories for the macaron shells and the filling, ensuring you prepare them in the order they’re used for seamless baking.
Macaron Shells
- 150 grams almond flour: Sifted to ensure a smooth texture, this forms the base of our delicate shells.
- 150 grams powdered sugar: Also sifted, providing the perfect sweetness to balance the ube’s nutty flavor.
- Ube extract (2 teaspoons): This key ingredient infuses the shells with authentic purple hue and tropical taste; use high-quality extract for the best results.
- 100 grams egg whites (from about 3 large eggs): Aged for 24 hours in the fridge to stabilize and create that signature macaron feet.
- 100 grams granulated sugar: Added gradually while whipping, to achieve stiff peaks for a light, airy structure.
- Purple food coloring (optional, 2-3 drops): Enhances the visual appeal if your ube extract isn’t vividly colored.
Filling (Ube Buttercream)
- 1 cup unsalted butter (softened at room temperature): Whipped until creamy, serving as the rich base for our filling.
- 2 cups powdered sugar: Sifted for lump-free smoothness, sweetening the buttercream without overpowering the ube.
- Ube halaya (1/2 cup): This essential Filipino ingredient adds authentic depth and a silky texture; warm it slightly for easier mixing.
- 1 teaspoon vanilla extract: Complements the ube’s flavor, rounding out the filling with a subtle aroma.
| Ingredient Category | Total Weight/Volume | Key Notes for Prep |
|---|---|---|
| Almond flour | 150 grams | Sift for fineness |
| Powdered sugar (shells) | 150 grams | Sift thoroughly |
| Egg whites | 100 grams | Age in fridge |
| Granulated sugar | 100 grams | Add incrementally |
| Ube extract | 2 teaspoons | Use pure extract |
| Unsalted butter | 1 cup | Soften at room temp |
| Powdered sugar (filling) | 2 cups | Sift for creaminess |
| Ube halaya | 1/2 cup | Warm if needed |
Equipment Needed
Now that we’ve gathered our high-quality ingredients for the ube macaron shells and filling, let’s equip ourselves with the right tools to achieve those signature smooth tops and delicate feet on our macarons. As baking experts, we emphasize that using the proper equipment ensures precision and consistency in every batch.
Here’s a curated list of essential equipment, organized by function to streamline your preparation:
- Stand Mixer or Electric Hand Mixer: We rely on this for whipping egg whites to stiff peaks, which is crucial for the airy structure of ube macaron shells.
- Fine-Mesh Sifter: Ideal for sifting almond flour and powdered sugar to eliminate lumps and incorporate air, guaranteeing a silky batter.
- Piping Bag and Round Tip (Size 10-12): These allow us to pipe uniform circles of batter onto baking sheets, creating professional-looking macarons with minimal effort.
- Baking Sheets and Parchment Paper or Silicone Mats: Sturdy baking sheets paired with parchment or mats prevent sticking and promote even baking for our vibrant purple treats.
- Digital Kitchen Scale: Accuracy is key in macaron-making; we use this to measure ingredients by weight for reliable results every time.
- Offset Spatula: Perfect for smoothing batter and later applying the ube buttercream filling with precision.
- Oven Thermometer: To monitor exact temperatures, as macarons demand consistent heat to avoid cracking—a must-have for confident bakers.
For quick reference, here’s a comparison of key equipment features we recommend based on common baking needs:
| Equipment | Primary Use | Why It’s Essential for Ube Macarons | Recommended Brand (Budget-Friendly) |
|---|---|---|---|
| Stand Mixer | Whipping egg whites | Ensures stable meringue formation | KitchenAid (entry-level model) |
| Fine-Mesh Sifter | Sifting dry ingredients | Prevents lumps for smooth batter | OXO Good Grips |
| Piping Bag Set | Piping batter | Creates even shapes and sizes | Wilton disposable bags |
With these tools in hand, we’re set to move seamlessly into the baking process and craft macarons that showcase ube’s nutty sweetness in every bite.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through creating exquisite ube macarons step by step. Our detailed process ensures you achieve smooth shells and a nutty, vibrant purple filling that captures ube’s allure.
Prepare the Ingredients
Before we begin, let’s organize and prep our ingredients for efficiency. Start by measuring out 100 grams of almond flour, 100 grams of powdered sugar, and 40 grams of granulated sugar using a digital kitchen scale for precision—accuracy is key to macaron success. Sift the almond flour and powdered sugar together twice to remove any lumps and achieve that silky texture we love in macaron shells. For the egg whites, separate 2 large eggs (about 70 grams total) and let them sit at room temperature for 30 minutes to age, enhancing their whipping ability. If using ube extract (1 teaspoon), measure it alongside any optional purple food coloring (a few drops) to intensify the signature vibrant hue. For the filling, soften 100 grams of unsalted butter and have 200 grams of powdered sugar, 100 grams of ube halaya, and 1 teaspoon of vanilla extract ready—ensuring all are at room temperature for smooth blending.
Make the Macaron Batter
With ingredients prepped, we whip up the batter to create those delicate shells. In a clean, dry bowl, use your stand mixer or electric hand mixer to beat the 70 grams of room-temperature egg whites on medium speed until foamy, then gradually add the 40 grams of granulated sugar while increasing to high speed—whip for about 5-7 minutes until stiff peaks form, giving us a glossy, stable meringue that holds its shape like soft clouds. Gently fold in the sifted almond flour and powdered sugar mixture using a spatula, adding 1 teaspoon of ube extract and optional food coloring for that eye-catching purple tone. Continue folding with confident, sweeping motions until the batter flows like thick lava when lifted—about 50-60 folds—to reach the perfect consistency for piping.
Pipe and Bake the Shells
Now we shape and bake the shells to develop their iconic feet and crisp exterior. Line your baking sheets with parchment paper or silicone mats, then fill a piping bag fitted with a round tip with the macaron batter. Pipe 1-inch circles onto the sheets, spacing them 1 inch apart for even spreading—tap the sheets firmly on the counter a few times to release air bubbles and smooth any peaks, creating uniform domes. Let the piped shells rest at room temperature for 30-60 minutes until a skin forms and they feel dry to the touch, allowing for that desirable rise. Preheat your oven to 300°F (150°C) using an oven thermometer for accuracy, then bake one sheet at a time on the middle rack for 15-18 minutes until the shells are set but not browned. Watch closely as they bake to preserve the vibrant purple color and nutty ube flavor.
Prepare the Ube Filling
While the shells cool, we craft the creamy filling that ties everything together. In a mixing bowl, beat 100 grams of softened unsalted butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy, like velvet. Gradually add 200 grams of powdered sugar, beating on low speed to avoid clouds of dust, then incorporate 100 grams of ube halaya and 1 teaspoon of vanilla extract—mix on medium speed for another 2 minutes until smooth and thick, with a rich purple hue that evokes the sweetness of Philippine yams. Taste and adjust if needed, ensuring the filling has a balanced nutty sweetness perfect for sandwiching.
Assemble the Macarons
Finally, we bring our ube macarons to life by assembling them into irresistible treats. Once the shells have cooled completely on a wire rack, pair similar-sized shells together for a uniform look. Use an offset spatula to spread about 1 teaspoon of the prepared ube filling onto the flat side of one shell, then gently press a matching shell on top to form a sandwich—apply even pressure to avoid cracking. For a polished finish, roll the edges in optional shredded coconut or sprinkles if desired. Chill the assembled macarons in an airtight container in the refrigerator for at least 24 hours to let the flavors meld, resulting in a chewy texture and explosive nutty ube taste in every bite.
Make-Ahead and Storage
To keep our ube macarons fresh and flavorful, planning ahead allows us to enjoy their nutty sweetness and vibrant purple hue without last-minute rushes. We recommend preparing components in advance to maintain that perfect crisp exterior and creamy filling.
Making Macaron Shells Ahead
We can bake the macaron shells up to 3 days in advance for optimal texture. After cooling the shells completely on the baking sheets, store them in an airtight container at room temperature. This prevents them from absorbing moisture, which could soften their signature feet and crispness. For longer storage, freeze the shells in a freezer-safe bag for up to 2 months—simply thaw them at room temperature for 30 minutes before filling to preserve their delicate structure and enhance the nutty ube essence.
Preparing the Ube Filling in Advance
Our ube buttercream filling holds up well when made ahead, giving us flexibility for busy schedules. Whip up the filling as outlined in the recipe, then transfer it to an airtight container and refrigerate for up to 5 days. Before using, let it sit at room temperature for 15-20 minutes and re-whip it briefly with a mixer to restore its smooth, creamy consistency and rich, sweet flavor. This step ensures the filling complements the shells’ light texture without compromising the overall sensory experience.
Storing Assembled Macarons
Once we’ve assembled our macarons by sandwiching the shells with the ube filling, store them in the refrigerator in an airtight container to lock in freshness. They will keep for 2-3 days, maintaining their chewy center and vibrant taste. For extended preservation, freeze the assembled treats for up to 1 month—wrap them individually in plastic wrap first, then place in a freezer bag to avoid freezer burn and preserve the nutty ube aroma. When ready to enjoy, thaw in the fridge for 1-2 hours and let them come to room temperature for 10 minutes to recapture their full flavor and texture.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 1 day | Use for unfilled shells only; keep in a cool, dry spot away from direct sunlight. |
| Refrigerator | 2-3 days (assembled) or 5 days (filling) | Store in airtight containers; avoid stacking to prevent sticking. |
| Freezer | Up to 2 months (shells) or 1 month (assembled) | Thaw slowly to maintain crispness; label containers with dates for easy tracking. |
Conclusion
We’re thrilled you’ve joined us on this ube macaron adventure. It’s a simple way to add exotic flair to your baking repertoire.
With our guidance you’ll create stunning treats that wow at any gathering.
Now let’s get baking and enjoy those nutty purple delights!
Frequently Asked Questions
What is ube and why is it popular in desserts?
Ube is a vibrant purple yam from the Philippines, known for its naturally sweet and nutty flavor. It’s gaining popularity in modern desserts due to its eye-catching color and unique taste, which adds a fun twist to treats like macarons. This fusion creates visually appealing options that blend Filipino heritage with global baking trends.
What ingredients are needed for ube macarons?
For ube macarons, you’ll need almond flour, powdered sugar, ube extract, egg whites, granulated sugar, and optional purple food coloring for the shells. The ube buttercream filling requires unsalted butter, powdered sugar, ube halaya, and vanilla extract. Always sift dry ingredients and age egg whites for the best texture.
What equipment is required to make ube macarons?
Essential equipment includes a stand mixer or electric hand mixer for whipping egg whites, a fine-mesh sifter, a piping bag with a round tip, baking sheets with parchment paper or silicone mats, a digital kitchen scale for accurate measurements, an offset spatula, and an oven thermometer for even baking.
How do I make ube macaron shells?
Start by sifting almond flour and powdered sugar, then whip egg whites with granulated sugar until stiff peaks form. Fold in ube extract and optional food coloring. Pipe the batter onto prepared sheets, let rest for 30-60 minutes, then bake at 300°F for 15-18 minutes. Cool completely before filling.
How do I prepare the ube buttercream filling?
Beat unsalted butter until creamy, then gradually add powdered sugar, ube halaya, and vanilla extract. Mix until smooth and fluffy. This filling enhances the macarons with a rich, nutty flavor. Apply it to cooled shells using an offset spatula for even assembly.
How should I store homemade ube macarons?
Store assembled macarons in an airtight container in the refrigerator for 2-3 days or freeze for up to 1 month. For longer freshness, bake shells ahead and keep at room temperature for up to 3 days, or freeze them. Always thaw in the fridge to maintain texture and flavor.
Can I make ube macarons ahead of time?
Yes, prepare macaron shells up to 3 days in advance and store in an airtight container at room temperature, or freeze for longer. The ube buttercream can be made ahead and refrigerated for up to 5 days. Assemble just before serving or store assembled macarons as noted for optimal taste and texture.