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
Place the almond flour, powdered sugar and pandan powder in the food processor and process for 30 seconds to mix. Sieve the pandan mixture through the strainer using a wooden spoon to push through the strainer. Do this two times. Set aside.
Take the bowl out of the stand mixer and scrape down the sides careful. In 3 batches add in the pandan mixture. At this stage carefully fold in each batch until fully incorporated keeping the volume of the eggs intact.
Once the pandan mixture has been folded in using the spatula press the batter against the side of the bowl to flatten out the batter. Do it once and check the flow of the batter. Keep repeating and checking until the batter is slowly dripping down the spatula.
Once you finish piping bang the trays on the counter to take out any bubbles and let sit to dry for 30 minutes. Top with the desiccated coconut.
While they are drying make the filling by placing the butter, coconut milk and icing sugar in a bowl and whip together until it's fully incorporated.
Pair up a shell and fill one side with the buko filling leaving a little spot in the middle. Spoon in a bit of mango jam in that space. Top with another shell. Repeat until all have been filled.
I find that aging eggs is not necessary. Aging is when you leave egg whites out for a few days. You just need to make sure that the bowl you are mixing them in is clean and before you add in the super fine sugar, the egg whites need to be super stiff already.
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