Ube macarons
Smooth, glossy shells, a delicate foot, a purple, melting ganache: ube macarons are the height of elegance.
Technical, yes, but so rewarding once mastered.
The pastry you have to earn
The macaron is an exercise in precision, rewarded with a spectacular result.
The shell, made from almond powder and meringue, must be smooth and have its foot. Ube naturally colours the shells and flavours the ganache. A celebration dessert, as beautiful as a jewel.
“Air-drying”, that resting time before baking, is essential: it is what forms the foot.
Ube macarons, step by step.
A few ingredients, a little patience, and purple takes to dessert.
Ingredients
- 100 g almond powder
- 100 g icing sugar
- 2 egg whites
- 80 g sugar
- 1 tbsp Kinampay ube powder (approx. 10 g)
- Ganache: 100 g white chocolate, 50 ml cream, 1 tsp ube powder
Equipment
- A piping bag
- A baking tray and parchment paper
- A mixer
Preparation
- Blend and sift the almond powder, icing sugar and ube powder.
- Whip the egg whites, adding the sugar gradually, until a firm, glossy meringue.
- Fold the powders into the meringue and gently mix the batter until it forms a soft ribbon.
- Pipe small, even rounds onto the tray, let the shells air-dry for 30 minutes, then bake for 14 minutes at 150 °C.
- Fill with white chocolate and ube ganache, then chill overnight.
The whole Desserts family
Cheesecakes, cookies, layered desserts: all the indulgent purple, from one recipe to the next.
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The purple cheesecake, wonderfully creamy.
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Ube Cookies
Soft in the centre, golden at the edges.
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Ube Brownies
Fudgy, dense, marbled with purple.
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Ube Cake
A moist loaf cake, purple to the core.
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Ube and White Chocolate Muffins
Indulgent, fluffy, with white chocolate.
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Ube Donuts
Soft, glazed in a bright purple.
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Ube Financiers
Small, moist, with brown butter.
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Ube Madeleines
The golden hump, the purple heart.
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Ube Crêpes
Thin, supple, a tender purple.
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Ube Tiramisu
The tiramisu reimagined, all in purple.
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Ube Panna Cotta
Wobbly, creamy, a soft purple.
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Ube Crème Brûlée
The caramel cracks, the purple cream melts.
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Ube Mousse
Airy, light, a cloud of purple.
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Ube Cupcakes
A soft heart, a cloud of frosting.
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Ube Cinnamon Rolls
Soft swirls, a purple spiral.
Discover the recipe →The chef’s touch
The delicate mixing of the batter and the air-drying time make all the difference.
Gently mix the batter until you get a ribbon that falls back softly: neither too much nor too little. Let the shells air-dry until they no longer stick to the finger. Gentle, even baking guarantees the foot.
Filled the day before, macarons are better: the ganache lightly moistens the shell and melts in the mouth.
Mistakes to avoid
Three macaron pitfalls, and how to outsmart them.
Explore the world of ube
Dessert is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy these purple macarons?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make ube macarons?
Sift almond powder, icing sugar and ube powder, whip a meringue, gently mix the batter to a soft, glossy ribbon, pipe the shells, let them air-dry, bake at 150 °C and fill with an ube ganache.
Why don't my macarons have a foot?
The air-drying was insufficient or the oven too hot. Air-dry for 30 minutes and bake at a gentle heat.
Do ube macarons contain caffeine?
No, ube is naturally caffeine-free.
Can you freeze them?
Yes: both the shells and the filled macarons freeze very well.
Why fill them the day before?
The ganache lightly moistens the shell, which improves the texture and taste.