The classic macaron gets an Asian twist with a salty, rich custard filling and added charcoal powder for drama.
I’ve used this recipe many times to make macarons, and so far it’s the one that’s given me the most consistent results.
Since I suck at separating eggs under pressure, here’s my unnecessarily-large-number-of-bowls method for separating >1 eggs, separating each new egg into a different bowl from the main bowl. If you understood that.
I love my electric whisk.
Don’t be alarmed by the charcoal powder, it doesn’t really add much taste, and some people think it has health benefits. It’s commonly used in Asian baking, and I’ve personally used it before making bread.
Being in hot, humid Singapore, my macaron shells would only dry in an air-conditioned room WITH a dehumidifier.
Also, salted egg yolk-flavoured food has been taking over Singapore by storm, and I am fully embracing this trend. If you’re unfamiliar with salted egg yolks, it’s not just normal eggs with salt added to it. Salted egg yolks are preserved duck eggs, and its yolk ends up being really creamy, rich, and slightly salty.
I’ve used this custard recipe before in bread, in a chocolate lava cake, and in a steamed bun. In all instances I wanted the custard to be more oozy. Since it failed in that regard, I thought the recipe would be perfect to fill macarons instead (and it did stay in its non-oozy state even in Singapore’s heat, wahey).
- 2 egg whites, room temperature (eggs are about medium sized)
- 62g granulated sugar (5 tbsp)
- 48g sifted almond meal (1/2 cup)
- 125g confectioner sugar (1 cup)
- 12g charcoal powder (or until desired colour)
Salted egg yolk custard
- 70g caster sugar (see notes)
- 65g custard powder
- 55g milk powder
- 100g butter, softened
- 4 salted egg yolks, boiled
- 2 tbsp evaporated milk
- Sift the almond meal, confectioner sugar, and charcoal powder into a large bowl. If the almond meal can’t be sifted put it through a blender first (but don’t blend it too much or you’ll get almond butter). Make sure you end up with 48g almond meal after sifting.
- In a separate bowl, whip the egg whites until it looks like clouds. Slowly add in a bit of the granulated sugar, and continue whisking until stiff peaks, adding the sugar a little at a time.
- Fold in the almond meal mixture into the egg whites, folding until the mixture looks like lava. When you put a little bit on a plate and shake the plate, the mixture should spread slightly.
- Place the mixture in a piping bag. Using a round tip, pipe the mixture into round shapes onto baking paper. If (like me) you suck at piping consistent sizes, draw out/print out a template first and place that under the baking paper as a template.
- Let the macaron circles dry for about 30 mins, or until when you touch the top of the shells it’s no longer sticky.
- Bake at 150°C (300°F) for about 12-13 mins.
- Let the macaron shells cool completely before filling.
Salted egg yolk custard
- Boil the salted eggs and separate the yolks from the white. Set the yolks aside.
- Mix the caster sugar, custard powder, and milk powder together.
- Mix the powder mixture with the butter until well combined.
- Mash the salted egg yolks and add to the mixture. Add evaporated milk to desired consistency, about 2 tbsp.
- Fill a piping bag with the custard mixture.
- Match macaron shells of similar sizes, and fill the shells with the custard.
- It’s important to use the finer-grained caster sugar for the salted egg yolk custard so the custard doesn’t taste granular.
- In my previous uses of the custard I used 3 instead of 4 salted egg yolks. But since the macaron shells themselves are sweet I thought the macarons needed the extra salt to balance it out.
- To fold, use a large spoon and fold around and under the mixture.
- Almond meal AKA almond flour. Confectioner sugar AKA icing sugar.
- When whipping up your egg whites, make sure your bowl is clean. Any residual fat could prevent the egg white from whipping up. Similarly don’t get any yolk in the white or the whites will not whip up.
- Your egg whites have reached stiff peaks when you take the whisk out of the mixture and the egg white mixture stands up straight. Or when you turn the bowl upside down the egg white mixture doesn’t fall on your head.