Ingredients:

  • 150 g almond flour
  • 200 g powdered sugar
  • 4 large egg whites
  • ⅛ tsp cream of tartar
  • 100 g granulated sugar
  • ⅛ tsp ube extract
  • ⅔ cup unsalted butter, softened
  • 1 ⅓ cup powdered sugar
  • 1 pinch salt
  • 4 drops ube extract

Instructions:

  1. Combine almond flour and powdered sugar in a food processor; pulse until fine. Sift into a bowl and set aside.
  2. In a stand mixer, add egg whites and cream of tartar; whip on medium speed until foamy.
  3. Gradually add granulated sugar, one tablespoon at a time.
  4. Once sugar is incorporated, increase speed to high and whip until stiff peaks form.
  5. Add ube extract to the meringue and gently whisk until combined.
  6. Fold the sifted dry ingredients into the meringue in two batches until the batter flows like ribbons.
  7. Transfer batter to a pastry bag fitted with a round tip.
  8. Pipe onto silicone mats using a macaron template; slam trays on the counter to release air.
  9. Allow shells to dry for at least 40 minutes, or until they are not sticky to the touch.
  10. Preheat oven to 300°F (149°C) and bake each tray for 18-20 minutes.
  11. Let the macarons cool on the baking sheet for at least 20 minutes.
  12. In a mixing bowl, cream together softened butter and powdered sugar; add salt and ube extract, whisk until smooth.
  13. Pair macaron shells by size, pipe buttercream onto half, and sandwich with the other half.
  14. For best flavor, store in the fridge for 24 hours to mature.