Description
These beginner-friendly pandan macarons combine delicate almond meringue shells infused with pandan extract and a luscious pandan coconut buttercream. Perfectly smooth and lightly crispy on the outside with a soft and chewy center, these elegant French treats are elevated with the unique tropical aroma of pandan, balanced by the rich coconut cream in the filling. This recipe guides you step-by-step through making and baking the macarons as well as preparing the fragrant buttercream for an impressive and delicious dessert.
Ingredients
Scale
Macaron Shells
- 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
Pandan Buttercream Filling
- ⅓ cup unsalted butter (room temperature)
- ⅔ cup powdered sugar
- 1 tbsp coconut cream
- 2 drops pandan extract
- 1 pinch salt
Instructions
- Prepping the macaron shell batter: Combine almond flour and powdered sugar in a food processor and pulse until finely ground. Sift the mixture to ensure a smooth, lump-free base and set aside.
- Whipping the egg whites: In a stand mixer, whip the egg whites and cream of tartar on medium speed until foamy. Slowly add the granulated sugar a tablespoon at a time to stabilize the meringue without deflating it.
- Forming stiff peaks: Increase mixer speed and whip until stiff peaks form; the meringue should hold firm even if the bowl is inverted.
- Adding pandan extract: Gently fold pandan extract into the whipped meringue until evenly distributed.
- Folding dry ingredients: Fold half of the sifted dry ingredients into the meringue gently, then fold in the rest until the batter reaches a ribbon consistency that slowly falls from the spoon without breaking.
- Piping the shells: Fit a pastry bag with a round tip and fill it with batter. Pipe rounds onto silicone-lined baking sheets using a template for consistent sizing. Tap the trays flat to release air pockets.
- Drying the shells: Allow piped shells to rest for 40 to 60 minutes until their surfaces are dry to touch and no batter sticks to your finger.
- Baking the shells: Position the oven rack in the top third or bottom third depending on heat source. Preheat oven to 300°F (149°C). Bake shells one tray at a time for 18-20 minutes until firm and slightly springy. If not done, bake in one-minute increments.
- Cooling shells: Cool baked macarons completely on baking sheets for at least 20 minutes before removing.
- Making pandan buttercream: Whisk softened unsalted butter until creamy, then gradually add powdered sugar and whisk thoroughly. Stir in coconut cream, pandan extract, and a pinch of salt until smooth and fluffy.
- Assembling the macarons: Pair shells of similar size. Pipe a dollop of pandan buttercream onto half the shells, approximately just shy of the shell’s area. Sandwich with the remaining shells.
- Maturing the macarons: For best flavor, refrigerate assembled macarons for 24 hours to allow flavors to meld and textures to settle before serving. Otherwise, enjoy immediately.
Notes
- Ensure egg whites are at room temperature for better volume and stability when whipped.
- Be very gentle when folding dry ingredients to maintain the meringue’s airiness but not overmix to prevent runny batter.
- Allow macarons to dry adequately before baking to develop proper ‘feet’ and smooth tops without cracks.
- Use silicone mats or parchment paper for easy removal and even baking.
- Match macaron shells by size to create uniform sandwiches.
- Letting macarons mature in the fridge enhances the texture and flavor, but they can be eaten immediately if desired.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: pandan macarons, easy macarons, pandan buttercream, French macarons, almond meringue dessert, tropical flavors macarons
