Recipe:

Macarons:

102g icing sugar

90g ground almonds

72g egg whites (about 2 eggs)

95g white sugar

30ml water

1 tsp ube extract

1 tsp ube powder

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Yema Filling:

1 tsp vanilla extract

100 ml condensed milk

1 egg yolk

1 tbsp butter

Recipe:

1. Boil white sugar and water together until it reaches 120 °C.

2. Whisk the egg whites until frothy, then slowly add the sugar syrup until it reaches a stiff peak. Add ube extract.

3. Gently fold in the dry ingredients until it reaches a ribbon stage. It should fall off the spatula in a ribbon-like consistency. ​

4. Pipe macaron batter onto parchment paper. Tap the pan onto a table to remove air bubbles. Let rest for 1-2 hours. It should form a skin where you can run your finger on top of the batter without it moving or feeling wet.

5. Bake at 330F for 13-17 minutes. It is ready when you can remove it from the parchment paper without it sticking.

6. To make the yema filling, mix all of the ingredients together. Heat over medium heat while mixing until the consistency thickens. Store in the fridge for at least an hour.

7. Assemble!