Welcome to my blog! My name is Lila and I am excited to share with you my recipe for Delicious Ube Macarons with Coconut Buttercream Filling. Trust me, you’re going to want to make these! The ube spread gives the macarons a stunning purple hue and adds a sweet and exotic taste that I know you’ll love. The coconut buttercream filling is the perfect complement to the ube, making for a heavenly bite every time. These macarons are perfect for any occasion or as a special treat for yourself!
Lila was born and raised in the Philippines, where she developed a deep appreciation for the rich flavors and bold spices of Asian cuisine. She now lives in Vancouver and spends her free time experimenting with new recipes and techniques in the kitchen.
Lila Nguyen currently resides in Canada and grew up in Philippines.
As someone who was born and raised in the Philippines, I have an appreciation for bold and unique flavors that are distinct to Asian cuisine. The main ingredient in this recipe, ube, is a root vegetable commonly used in Filipino desserts. Growing up, I remember my family always had vibrant purple bibingkas and puto bumbongs during the holiday season, which were made with ube. Ube has a sweet and nutty flavor that is hard to describe but is truly delicious. That’s why I knew I wanted to incorporate it into this macaron recipe and give it my own spin.
Did you know that macarons originated in Italy but were popularized in France? The word ‘macaron’ comes from the Italian word ‘maccarone,’ which means ‘fine dough.’ However, it wasn’t until the 20th century that macarons really took off in France, and now they are a staple of French patisseries all over the world. While the traditional macaron is usually made with almond flour and has a cream filling, I decided to mix things up by using ube spread and coconut for a unique and flavorful filling. These macarons are truly a blend of cultures and flavors, bringing a taste of the Philippines and France together in one sweet bite!
What you need
These Ube Macarons with Coconut Buttercream Filling are the perfect combination of sweet and exotic. Made with Trader Joe’s Ube spread, these macaron shells boast a natural and stunning purple hue that is sure to impress. The slightly sweet ube flavor is perfectly complemented by the creamy coconut buttercream filling, making for a mouth-watering bite every time. To whip up these little bites of heaven, start by making the macaron shells with a combination of almond flour, powdered sugar, egg whites, and of course, Ube spread. Combine the ingredients and bake to perfection in the oven. While they’re cooling off, mix up the coconut buttercream filling using unsalted butter, powdered sugar, coconut milk, vanilla extract, and a tiny bit of salt. Match up the shells, pipe the filling, and refrigerate the macarons for an hour to give the flavors time to meld. These Ube Macarons with Coconut Buttercream Filling are perfect for a special occasion or just as a treat for yourself!
Ingredients:
- Almond flour – Blanched almond flour is used to get the smooth texture of the macaron shells. It cannot be substituted with almond meal, as that will make the shells grainy.
- Powdered sugar – Used as a sweetener for the macaron shells, powdered sugar is preferred as it doesn’t contain any large granules. Can be substituted with superfine sugar.
- Granulated sugar – Used in the meringue for the macaron shells, granulated sugar is added gradually while whipping the egg whites to make them stable. The white and granulated sugar can be swapped to make the same recipe.
- Egg whites – For the meringue that makes up the macaron shells, egg whites are whipped to stiff peaks to incorporate air into the meringue, which will give volume to the shells.
- Ube spread – Trader Joe’s Ube spread is used to give the beautiful purple color and unique flavor to the macaron shells. If not available, ube powder or food coloring can be used.
- Unsalted butter – The buttercream filling is made from unsalted butter, which gives the creamy texture to the filling and balances the sweetness of the powdered sugar.
- Coconut milk – Coconut milk is used to make the coconut buttercream filling, which complements the ube flavor well. Can be substituted with regular milk or heavy cream.
- Vanilla extract – This ingredient is used to enhance the flavor of the buttercream filling. A high-quality extract will make the filling taste even better.
- Salt – A tiny amount of salt brings out the flavors of the buttercream filling and balances the sweetness.
Utensils:
- Stand mixer – A hand mixer can be used instead, but it will require more time and effort.
- Food processor – Needed to process the powdered sugar and almond flour together to ensure a smooth texture. If not available, you can sift them together.
- Sieve – To sift the dry ingredients together and to sift the ube powder, if using.
- Piping bag – Used to pipe the macaron shells onto the baking sheet. If not available, a plastic sandwich bag with a hole cut in the corner can be used as a substitute.
- Round piping tip – Fitted onto the piping bag, this will give the macaron shells a uniform size and shape. If not available, the macarons can be piped without a tip.
- Baking sheet – Lined with parchment paper, the baking sheet is where the macaron shells will be piped onto and baked.
- Large mixing bowl
- Spatula – Needed to fold the meringue into the dry ingredients and to mix the buttercream filling.
Ube spread – The magic ingredient that makes this recipe special
Ube is a type of purple yam that is indigenous to the Philippines. In Filipino cuisine, ube is typically boiled and mashed with condensed milk and butter to make a sweet dessert called halaya. In recent years, it has gained popularity outside of the Philippines and has been used to flavor a variety of desserts, from cakes to ice cream. When I discovered that Trader Joe’s carries ube spread, I knew I had to use it in a recipe. Ube gives a distinct, natural purple hue to the macaron shells and has a unique, slightly sweet taste that pairs perfectly with the coconut buttercream filling. While ube is still not widely used in Western dessert recipes, I think its popularity is only going to grow in the coming years.
Almond Flour – The secret ingredient that gives macarons their unique texture
One of the key ingredients in macaron shells is almond flour. Almond flour is made from finely ground blanched almonds and is used as a substitute for wheat flour in gluten-free baking. Almond flour gives macaron shells a smooth, slightly chewy texture that is characteristic of the French pastry. It also adds a distinct, nutty flavor that complements the sweetness of the powdered sugar. While almond flour is not commonly used in everyday baking, it has gained popularity in recent years due to its low-carb and gluten-free properties. It’s also a great source of protein and healthy fats, making it a great alternative for those with dietary restrictions. When used in the context of macarons, almond flour gives the shells a unique texture and flavor that can’t be replicated with conventional wheat flour.
What to serve it with?
I personally love to enjoy my Delicious Ube Macarons with Coconut Buttercream Filling with a hot cup of tea or coffee. The slightly bitter taste of the tea or coffee pairs perfectly with the sweet and nutty taste of the macarons. I also like to serve them as a dessert at dinner parties or special occasions since they look beautiful on a platter and are always a hit with guests. However, my favorite way to eat them is with my family during the holiday season. The ube flavor and bright purple color remind me of my childhood, and I love sharing these macarons with my loved ones while we reminisce about our holiday traditions in the Philippines.
Summary
And that’s it for my recipe for Delicious Ube Macarons with Coconut Buttercream Filling! Thank you for taking the time to read through my blog post and learn the story behind this unique dessert. I hope you give this recipe a try and fall in love with the sweet and exotic taste of ube, just like I did growing up in the Philippines.
If you do make these macarons, let me know in the comments how they turned out! Did you add any of your own twists or substitutions? I’m always looking for new ways to experiment in the kitchen, and I would love to hear your thoughts on this recipe. And if you haven’t subscribed to my blog yet, be sure to do so to stay updated on my latest recipes and musings on food and culture!
Here’s the recipe:
Delicious Ube Macarons with Coconut Buttercream Filling Recipe
Equipment
- Stand mixer
- Food processor
- Sieve
- Piping bag
- Round piping tip
- Baking Sheet
- Large mixing bowl
- spatula
Ingredients
- 1 cup Almond flour
- 1¾ cups Powdered sugar
- ¼ cup Granulated sugar
- 3 Egg whites
- 2 tbsp Ube spread
- ½ cup Unsalted butter
- ¼ cup Coconut milk
- 1 tsp Vanilla extract
- ⅛ tsp Salt
Instructions
- Prepare the dry ingredients - Combine the almond flour and powdered sugar in a food processor and pulse until they are well-combined and finely ground. Sift the mixture into a large mixing bowl. If using ube powder instead of Ube spread, sift it into the mixture as well. - Be careful when pulsing the ingredients in the food processor as over-processing can lead to oily, grainy macaron shells.
- Make the meringue - In the bowl of a stand mixer, start whipping the egg whites on low speed. Gradually add the granulated sugar one tablespoon at a time. Once the sugar has been added, increase the mixer speed to medium and continue whipping until you get stiff peaks. The meringue should be smooth, glossy, and able to hold its shape. - Be sure to use a clean bowl and clean utensils when making the meringue as any trace of grease or dirt can prevent the egg whites from whipping up properly. Also, make sure to add the sugar slowly over time, as this will help the egg whites stabilize and hold their shape better.
- Fold the meringue into the dry ingredients - Add the Ube spread to the meringue and gently fold it in until it is well-combined. Add the meringue to the dry ingredients in two batches and use a spatula to gently fold them together. The mixture should be smooth and glossy, with no lumps or dry spots. - Be gentle when folding the meringue into the dry ingredients as over-mixing can lead to a flat batter and cracked shells. When adding the meringue to the dry ingredients, be sure to scrape the sides and bottom of the bowl to incorporate all of it.
- Pipe and bake the macaron shells - Fit a piping bag with a round tip and fill it with the batter. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper, leaving about an inch of space between each shell. Tap the baking sheet on the counter a few times to release any air bubbles and let the macarons rest for 30 minutes or until a skin forms on the surface. Bake the shells in a preheated oven at 300°F for 12-15 minutes. Let cool completely before filling. - Make sure to pipe the macaron shells with enough space between them to allow for spreading in the oven. To ensure even-sized shells, you can trace circles onto the parchment paper with a pencil or marker and use them as a guide while piping. When tapping the baking sheet to release air bubbles, do so gently to avoid deflating the batter.
- Make the coconut buttercream filling - In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy. Gradually add the powdered sugar and beat until well-combined. Add the coconut milk, vanilla extract, and salt, and continue to beat until the mixture becomes light and fluffy. - Make sure the butter is softened to room temperature before beating it, as this will make it easier to cream. Gradually adding the powdered sugar will prevent it from flying out of the bowl and making a mess. When adding the coconut milk, make sure to only add a small amount at a time to prevent the mixture from curdling.
- Fill the macaron shells - Match up the macaron shells by size and spread a heaping teaspoon of coconut buttercream onto one shell. Top it with another shell and press gently to sandwich them together. Repeat with the remaining shells. Refrigerate the macarons for at least an hour before serving to allow the flavors to develop. - When piping the filling onto the shells, make sure not to overfill them as this can cause the filling to ooze out the sides. Refrigerating the macarons before serving will make them easier to handle and will allow the flavors to meld together.
