French Macarons with Ube Purple Yam Filling
Delicate almond meringue cookies with a vibrant, naturally purple ube filling, offering a perfect balance of crisp shells and chewy centers. These macarons are a stunning, gluten-free dessert that's both visually striking and delicious.
Ingredients
Ingredients
- 100 g almond flour finely ground, sifted
- 100 g powdered sugar sifted
- 75 g egg whites aged at room temperature
- 75 g granulated sugar fine
- 1 tsp purple food coloring optional for shells
- 200 g ube (purple yam) cooked, peeled, and mashed
- 100 g powdered sugar for filling
- 50 g unsalted butter softened, for filling
- 1 tbsp ube extract optional for enhanced flavor
Notes
Storage: Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfilled shells for up to 1 month and fill before serving. Make-Ahead: Shells can be made 2 days ahead; filling can be made 3 days ahead. Variations: Use coconut cream or buttercream instead of ube filling for different flavors. Serve as an elegant dessert for parties or as a special treat.