Macarons, but make them Ube. Better yet, add mascarpone cheese to make them tangy, delicious and bursting with Ube flavour! You will love these Ube Macarons, they’re a huge hit among my friends
Disclaimer: The base recipe has been kindly provided by Ollia with their permission. I create all my flavours and I made the instructions based on my personal experience.
If you’ve never made macarons before, don’t fret! I have a detailed post on “How to Make Perfect Macarons” that you can check out on the blog to teach you all the little details you need to make beautiful macarons. If this isn’t your first rodeo, skip down ahead to the recipe which will still walk you step by step on how to make these Ube Macarons.
Macarons can be tricky but with practice and the right equipment, they are easier than you think. Macarons are extremely versatile and you can make over 100 different flavours, which is why I love making them at home. This recipe uses an Italian Meringue, making the shells smooth and easy to work with.
Ube is a purple yam often seen in Filipino cuisine. It’s used in a lot of Filipino desserts like Ube custard, Ube pandesal (Filipino bread rolls), and Ube cheesecake. It has a gorgeous vibrant purple colour, almost like a violet, making it visually pleasing in desserts. If I were to describe the taste of Ube it would be like a mix of taro and vanilla. It’s so fragrant and I really love it!
Ube can be found in different forms at your Asian supermarket or Filipino supermarket. It comes as the vegetable itself, Ube extract, Ube Halaya (boiled and mashed Ube), and even frozen grated Ube. Ube Halaya is the most common form used in Filipino baking; however, it’s difficult for me to find Ube Halaya. I use Ube extract because it’s affordable, quick and it adds good flavour. I also love that Ube extract is very pigmented, making it easy to adjust the colour. Ube extract is ideal for macarons because you don’t need a lot to get a dark vibrant colour. I use the McCormick Ube extract, which I found at my local Filipino supermarket.
I know what you’re thinking – Cheese?! Why on earth would you put cheese in a macaron. I’m not talking about cheddar cheese or mozzarella but mascarpone cheese. I make an Ube mascarpone buttercream! Imagine a richer tasting but softer cream cheese. That’s basically what mascarpone is. I use mascarpone cheese in the filling because it adds a slightly savoury, and tangy flavour profile. When you combine it with butter and Ube, it makes such a wonderful combination!
The buttercream comes together in no time and is so delicious. Start by creaming together mascarpone cheese and unsalted butter. Both must be softened so that they cream together well, otherwise, you will have a lumpy buttercream which would be awful. Tip – warm up the mascarpone cheese in the fridge for 10-second intervals until it’s softened. Careful not to overheat it! Then add your Ube extract, a pinch of salt, and the powdered sugar in two steps. Add a splash of warm milk if the cream is too thick. Viola! Simple but delicious Ube Cheese Buttercream!
35-40
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minutesMacarons, but make them Ube. Better yet, add mascarpone cheese to make them tangy, delicious and bursting with Ube flavour! You will love these Ube Macarons, they’re a huge hit among my friends!
150g Fine Almond Flour, Sifted
150g Powdered Sugar, Sifted
55g Egg Whites
150g Granulated Sugar
37g Water
55g Egg Whites
1/4-1/2 Tsp Ube Extract, adjust based on how vibrant you want the shells
100g Unsalted Butter, Softened
100g Mascarpone Cheese, Softened
250g Powdered Sugar
1/2 Tsp Ube Extract
Pinch of Salt
Warm Milk, 1-2 Tbsp
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