Name: Beginner Friendly Pandan Macarons Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 75 g almond flour; 100 g powdered sugar; 2 egg whites (room temperature); ⅛ tsp cream of tartar; 50 g granulated sugar; ¼ tsp pandan extract; ⅓ cup unsalted butter (room temperature); ⅔ cup powdered sugar; 1 tbsp coconut cream; 2 drops pandan extract; 1 pinch salt

Instructions

Step 1: Combine 75 grams of almond flour and 100 grams of powdered sugar in a food processor. Pulse until finely ground, then sift into a bowl and set aside.

Step 2: In a stand mixer, whip 2 egg whites with ⅛ tsp cream of tartar on medium speed until foamy with small bubbles.

Step 3: Gradually add 50 grams of granulated sugar, one tablespoon at a time, to avoid deflating the mixture.

Step 4: Increase mixer speed to high and whip until stiff peaks form; test by inverting the bowl—meringue should not fall out.

Step 5: Add ¼ tsp pandan extract to the meringue and whisk gently to combine.

Step 6: Fold half of the dry almond flour mixture into the meringue gently after sifting. Then sift and fold in the remaining dry ingredients until batter flows like ribbons and passes the figure-8 test.

Step 7: Fill a pastry bag fitted with a round tip and pipe the batter onto silicone-lined baking sheets using a macaron template. Slam the trays twice on the counter to release air bubbles.

Step 8: Let the shells dry for 40-60 minutes until a skin forms and your finger does not pick up batter.

Step 9: Adjust your oven rack to the top or bottom third depending on heat source to prevent browning. Preheat the oven to 300°F (149°C).

Step 10: Bake shells one tray at a time for 18-20 minutes. They are done if they don’t move when gently pressed. If loose, bake a bit longer checking frequently.

Step 11: Cool shells completely on baking sheets for at least 20 minutes.

Step 12: To make pandan buttercream, whisk ⅓ cup softened unsalted butter with ⅔ cup powdered sugar until smooth.

Step 13: Add 1 tbsp coconut cream, 2 drops pandan extract, and a pinch of salt. Whisk until combined and transfer to a piping bag.

Step 14: Pair the macaron shells by size. Pipe buttercream onto half of the shells, then sandwich with the remaining halves.

Step 15: Enjoy immediately, or refrigerate for 24 hours to let flavors mature for best taste.

Tips & Variations

Use room temperature egg whites for better volume when whipping meringue.

Allow piped shells to dry properly to form a smooth skin, which helps create signature feet during baking.

Try adding a few drops of green food coloring to the batter for a more vibrant pandan color.

Swap coconut cream in the buttercream with heavy cream for a milder flavor.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, let them come to room temperature for 20 minutes before enjoying. The shells can be kept separately at room temperature in an airtight container for up to 3 days but fill close to serving time.

FAQs

Can I make the macaron shells without a stand mixer?

Yes, you can use a hand mixer, but it will take longer and require steady whipping until stiff peaks form. Make sure the egg whites are at room temperature for best results.

What if my macaron shells crack or don’t form feet?

Cracks often mean the batter was undermixed or oven temperature was too high. No feet usually result from skipping the drying step or underbaking. Allow shells to dry until a skin forms and bake at the recommended temperature to prevent these issues.