Red Bean Butter Macarons (Almond Shells with Red Bean Cream)
Quick answer
This recipe offers a Korean twist on French macarons, combining almond meringue shells with a filling of sweet red bean paste and softened butter.
What makes this special
- Red Bean Butter Macarons pair nutty almond shells with a rich, earthy Korean bean filling.
- Red bean paste mixed with butter creates a filling that is rich yet earthy and nutty
- One day of refrigerating lets the shell absorb cream moisture for macaron maturation
Key ingredients
Core cooking flow
- 1 Sift 110 g almond flour with 110 g powdered sugar twice.
- 2 Foam 90 g egg white, then add 90 g sugar in three additions while whipping.
- 3 Fold the dry mixture into the meringue with a spatula, scraping the bowl as you go.
This recipe offers a Korean twist on French macarons, combining almond meringue shells with a filling of sweet red bean paste and softened butter. The process starts by sifting almond flour and powdered sugar twice to ensure smooth tops. Egg whites are whipped with sugar to form firm, glossy peaks. During macaronage, the dry ingredients are folded into the meringue until the batter falls in smooth ribbons, which is essential for developing the characteristic ruffled foot. The filling blends unsalted butter, red bean paste, and milk into a smooth cream. Once assembled, the macarons require a full day of resting in the refrigerator. This maturation period allows the shells to absorb moisture from the cream, developing a chewy interior. On humid days, extending the shell drying time by ten minutes helps prevent cracking during baking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Prep
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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