Ingredients:

  • 1 cup (100g) powdered sugar
  • 3/4 cup (75g) almond flour
  • 2 large egg whites, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pandan extract
  • A few drops of green gel food coloring (optional)
  • 1/2 cup (115g) unsalted butter, softened
  • 1.5 cups (190g) powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pandan extract (or adjust to taste)

Instructions:

  1. Preheat the oven to 300°F (150°C). Sift powdered sugar and almond flour together into a bowl.
  2. In a separate bowl, whip egg whites until frothy. Gradually add granulated sugar, continuing to whip until stiff peaks form.
  3. Gently fold in the pandan extract and food coloring into the whipped egg whites.
  4. Fold in the almond flour mixture until combined.
  5. Line a baking sheet with a Silpat or parchment paper. Transfer the macaron batter to a piping bag.
  6. Pipe even circles onto the prepared baking sheet. Tap the baking sheet to remove air bubbles and let the shells rest for 30-60 minutes until a skin forms.
  7. Bake for 15 minutes, rotating halfway through to ensure even baking. Allow macarons to cool completely on the baking sheet.
  8. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until combined.
  9. Add heavy cream, vanilla extract, and pandan extract, beating until smooth and fluffy.
  10. Pair macaron shells of similar size. Pipe a dollop of buttercream onto one shell and top with its pair. Gently press together and allow to set.