Ube Macapuno Macarons Recipe

To make the macaron shells, in a blender or food processor, place the almond flour and powdered sugar and pulse until extra fine. Sift the almond mixture using a sieve and discard any big bits of almond bits. Set aside. 

In a separate bowl of a stand mixer, using a clean whisk attachment, add egg whites and salt, and beat on medium speed. When the eggs are frothy, gradually add the granulated sugar. Increase the speed to medium-high and beat until stiff peaks.

TIP: Make sure your whisk is dry and clean of any oil to make whisking the egg whites easier. 

Sift half of the almond flour mixture into the meringue, fold the almond flour mixture into the batter using a spatula. (Fold and lift from the bottom and go across.) Be careful to not stir. Sift the remaining half, discarding any big almost bits. Divide the almond batter into two bowls. In the first bowl, add ½ teaspoon vanilla extract and add enough purple gel food coloring to color it a dark purple. (Go heavy on the color for the first bowl). Fold the batter but make sure not to overmix. When you lift the batter and the batter from the spatula falls back into the bowl while forming a figure 8 without breaking, stop mixing. (You don’t want your batter to be runny.) Repeat the same process for the second bowl, but go light on the purple gel food coloring to create light purple.

Transfer the batter into two separate piping bags and cut off the tips. Then place those two piping bags into another piping bag with a round tip. (I used Ateco #12) Pipe shells about 1.5-inch in diameter on a baking sheet lined with parchment paper or a silicone mat. (Silicone macaron templates are also helpful). Tap the baking sheet to release air bubbles. (Prick any stubborn bubbles with a toothpick). Rest the macarons at least 30 minutes to 1 hour or until the top has formed a hard shell and is dry.

Bake in a preheated oven at 300 degrees F (150 degrees C) for 17 to 20 minutes, rotating the pan halfway through the baking. You know it is ready when it is shiny and has formed a foot. Remove from the oven and let it cool down for at least 30 minutes before removing from the parchment paper or silicone mat.

To make the filling, in the bowl of a stand mixer, place cream cheese and sugar, and whip together. Add the boiled grated ube and ube extract. Mix everything until well combined. Place the ube cream cheese filling in a piping bag. (A star tip is optional.)

To make the macapuno, in a saucepan, make a simple syrup by adding the water and sugar, and bring to simmer. Add the coconut and cook the macapuno until it's translucent.

To assemble, sandwich two macaron shells with the ube cream cheese filling piped into a ring and filled with the macapuno in the middle. Best served at room temperature.