Red Bean Butter Macarons (Almond Shells with Red Bean Cream)
Almond meringue shells sandwich a filling of sweetened red bean paste blended with softened butter, creating a macaron that is distinctly Korean in flavor. The shells should have a smooth, glossy top and a ruffled foot, while the red bean butter cream inside is dense, sweet, and subtly earthy. The natural purple-brown hue of the red bean filling contrasts with pastel-colored shells for an appealing visual. After assembly, a full day of refrigerated rest allows the shells to absorb moisture from the filling, softening them to the ideal chewy-smooth texture known as macaron maturation. These have become a staple in Korean cafes and bakeries, valued both as a treat and as a gift-worthy confection.
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Instructions
- 1
Sift almond flour and powdered sugar together for a fine dry mix.
- 2
Whip egg whites, adding sugar in three additions, to stiff peaks.
- 3
Fold in dry mix and macaronage until batter flows like a ribbon.
- 4
Pipe rounds, rest 25 minutes until dry, then bake at 150°C for 15-16 minutes.
- 5
Beat butter, then blend with red bean paste and milk for filling.
- 6
Pair cooled shells, pipe filling, and mature for one day before serving.
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