Red Bean Butter Macarons (Almond Shells with Red Bean Cream)
Quick answer
- Total time
- 56 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Almond shells sandwich a cream of red bean paste, butter and a spoonful of milk.
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Once filled, the macarons spend a day in the fridge, where the shells take up moisture from the cream and soften, and they are served cold. On humid days, give the piped batter an extra 10 minutes to dry before baking.
Ingredients
Instructions
- 1
Sift 110 g almond flour with 110 g powdered sugar twice.
Press small lumps through the sieve, but discard coarse bits so the shells bake smooth instead of bumpy.
- 2
Foam 90 g egg white, then add 90 g sugar in three additions while whipping.
Stop when the meringue is glossy and holds firm peaks, before it turns dry or grainy.
- 3
Fold the dry mixture into the meringue with a spatula, scraping the bowl as you go.
The batter is ready when it falls in ribbons and the trail slowly fades in about 10 seconds.
- 4
Pipe even rounds, then tap the tray lightly to release trapped air.
Rest for 25 minutes, or 10 minutes longer on humid days, then bake at 150°C for 15-16 minutes when the tops feel dry.
- 5
Cool the shells fully, then check that they lift cleanly from the tray.
Beat 80 g softened unsalted butter until smooth, then mix in 120 g sweet red bean paste and 1 tablespoon milk.
- 6
Match shells of similar size and pipe the filling in the center so it spreads when sandwiched.
Refrigerate the macarons for one full day to mature, then serve chilled for the best texture.
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