These Buko Pandan Macarons give a little taste of the tropics in a little tiny very French pastry.
Once a year I make a macaron to share with you all. This Strawberries and Cream Macarons with Champagne Filling was my very first one. Last year it was a Sans Rival Macaron.
This year it’s a Buko Pandan Macaron. It’s a classic Filipino flavor combo that you have seen hear many times. With a little mango jelly twist.
In my very first macaron post I listed out 5 key tips on making successful macarons. Go revisit that article if you need a refresher. I do think what is important is having a piping bag with the proper tip so that you can get the perfect shape. In the shopping list below I’ll list out my recommendations on equipment.
Super important in this recipe is to use Pandan powder made from freeze dried pandan leaves. It gives it a more natural light green color. Using powder also gives you a higher percentage success rate. I find that adding even just a little more liquid than needed messes it all up.
So go down to the recipe card for all the ingredients and method. The rest of this post is really just more photos of the macarons.
Buko Pandan Rice Krispy Treats
Creamy Buko Pandan Shooters (Filipino Inspired Cocktail)
Buko Pandan Kouign-Amann
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