Buko Pandan Macaron with Mango Jelly
These Buko Pandan Macarons give a little taste of the tropics in a little tiny very French pastry.
Servings: 20 Macarons
Ingredients
- 3 Egg Whites
- 55 g Superfine Sugar
- 200 g Powdered Sugar
- 90 g Amond Flour
- 25 g Pandan Powder
Buko and Mango Filling
- ½ Cup Butter at Room Temperature
- ¼ Cup Full Fat Coconut Milk at Room Temperature
- 2 Tablespoons Icing Sugar
- ¼ Cup Mango Jam
Garnishes
- Desiccated Coconut
Equipment
- 2 Sheet Pans
- 2 Silpat Sheets
- 1 Piping Bag
- 1 ½ Inch Piping Tip
- Food Scale
- Food Processor
- Stand Mixer or Hand Held Mixer
- Mesh Strainer
- Spatula
Instructions
Make the Pandan Shells
- 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.
- In a stand mixer whip the egg whites until they are stiff and add in the superfine sugar and whip until the egg whites are stiff and shinny and it no longer feels grainy when you rub it in between your fingers.
- 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.
- Place in a piping bag with the ½ inch piping tube and pipe into 1 ½ inch circles on your silpat making sure they are 1 inch apart.
- 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 it's drying pre-heat the oven to 280 degrees F.
- The macarons are ready to back when you tap the top of the shell and no batter sticks to your finger.
- Bake the macarons for 15 minutes. To check if the are done they should peel off the silpat easily. Leave the shells to dry on the tray completely.
Buko Filling
- 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.
To assemble
- 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.
Notes
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.