Pandan Macarons!

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Okay, so who doesn’t know what pandan is? You’re only missing out on the BEST FLAVOR EVER. It’s the green dessert that you usually see at vietnamese restaurants. So delicious! If I were to describe it, I say it’s a mix of coconut and taro.

Macaron recipe: 20140914_202744

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 1/4 cup superfine sugar
  • 2 tsp pandan extract
  • Pinch of tartar

Honey Buttercream filling recipe: 

  • 1 cup confectioners sugar
  • 1/2 cup of unsalted butter
  • 1 tsp pandan extract

Directions: 

  1. Preheat oven to 375 degrees
  2. With a mixer on medium speed, whisk the egg whites until foamy
  3. Reduce speed to low, adding the superfine sugar slowly Increase speed to high and beat until stiff peaks form, about 8 minutes
  4. Add Pandan extract
  5. In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition
  6. Be sure not to over work batter. Batter should be smooth and shiny

Piping: 

  1. Line a baking sheet with parchment paper
  2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip
  3. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks
  4. Rap each sheet on counter top, to release air bubbles Let rounds rest on countertop for …. wait for it….2 hours! Yes, you read it right, that is our secret to any beginners Macarons.
  5. In the mean time, make the buttercream filling by mixing all the ingredients until completely combined

Ready to Bake: 20140914_202733

  1. Reduce oven temperature to 325 degrees
  2. Bake 1 sheet at a time until crisp and firm, about 10 minutes
  3. After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking
  4. After baking, let cool for about 15 min
  5. Fill up with the buttercream
  6. Close up the macarons and refrigerate before serving!

Enjoy!

 

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