Ube macarons are my secret dessert weapon. They’re colorful, soft-yet-chewy little bites that taste like a tropical dream.

The earthy, sweet flavor of ube (purple yam!) paired with a creamy toasted coconut ganache? It’s a match made in flavor heaven.

These are always a hit at get-togethers or as a special treat for yourself.

They’re definitely a little more effort than your average cookie—but once you get into the rhythm, they’re actually super fun to make. Let’s dive in, step-by-step!

this for later!

🍴 What You’ll Need

Macaron Shells:

• 100g almond flour (finely ground)
• 100g powdered sugar
• 90g egg whites (room temperature)
• 90g granulated sugar
• 1/2 tsp cream of tartar
• 1 tsp ube extract
• Purple gel food coloring (optional but recommended)

Toasted Coconut Ganache:

• 200g white chocolate (chopped)
• 1/2 cup canned coconut milk (full fat)
• 1/2 cup shredded sweetened coconut (toasted)

💜 Why I Love This Recipe

This one’s close to my heart. I first made these for a friend’s birthday party, and they were gone in minutes. Now I make them every time I want to bring something extra special. Here’s what I love:

• The deep ube flavor makes them feel exotic and nostalgic at the same time.
• The color alone is a showstopper.
• Toasted coconut ganache is creamy, nutty, and just the right amount of sweet.
• You can make parts of it ahead, which makes the process way less stressful.

🍽 Servings & Time

Servings: About 20 filled macarons
Prep Time: 45 minutes
Cook Time: 18 minutes
Rest Time: 30–45 minutes for drying
Total Time: About 1 hour 45 minutes

🧠 Why This Recipe Works (Quick Science)

• Macaronage matters: Folding the batter until it flows like lava ensures smooth tops and those signature “feet.”
• Aging egg whites: Using room temp egg whites helps them whip up stronger.
• Resting the shells: Letting the macarons dry before baking gives them a skin, which makes them rise instead of crack.

🍴 Tools You’ll Need

• Fine mesh sieve
• Mixing bowls
• Electric mixer or stand mixer
• Silicone spatula
• Piping bags with round tip
• Baking sheets
• Silicone mat or parchment
• Saucepan (for ganache)
• Cooling rack

🔁 Substitutions & Variations

• No ube extract? Try vanilla + a bit of mashed purple sweet potato.
• Want it nut-free? Use sunflower seed flour (texture may vary).
• Skip the food coloring if you want a more natural look.

⏲️ Make Ahead Tips

• Macaron shells can be baked and stored in the fridge for 3 days (or frozen!).
• Ganache keeps in the fridge for up to a week.

👩‍🍳 Step-by-Step Instructions

Step 1: Sift dry ingredients

Sift together 100g almond flour and 100g powdered sugar to remove any clumps. This makes your shells smooth.

Step 2: Make the meringue

Whip 90g egg whites until foamy, then add 1/2 tsp cream of tartar. Slowly stream in 90g granulated sugar and keep whipping to stiff, glossy peaks. Add 1 tsp ube extract and a drop or two of purple gel food coloring. Mix until just combined.

Step 3: Fold in dry ingredients (Macaronage)

Gently fold the dry mixture into the meringue using a silicone spatula. Keep folding until the batter flows like lava—thick but smooth, forming ribbons.

Step 4: Pipe the shells

Transfer batter to a piping bag with a round tip. Pipe small, even circles onto a baking sheet lined with parchment or silicone mat. Tap tray to release air bubbles.

Step 5: Dry the shells

Let the shells sit out for 30–45 minutes, until they form a skin. You should be able to lightly touch the surface without it sticking.

Step 6: Bake

Preheat oven to 300°F (150°C). Bake for 16–18 minutes. Let them cool completely before filling.

Step 7: Make the toasted coconut ganache

In a saucepan, heat 1/2 cup coconut milk until steaming. Pour over 200g chopped white chocolate in a bowl. Let sit 1 min, then stir until smooth. Fold in 1/2 cup toasted shredded coconut. Chill until thickened.

Step 8: Fill the shells

Pipe a dollop of ganache on one macaron shell and sandwich it with another. Gently twist to seal.

🧊 Leftovers & Storage

• Store filled macarons in the fridge for up to 5 days.
• Let them sit at room temp for 10–15 mins before eating.
• Freeze shells (unfilled) for up to 1 month in an airtight container.

🚫 Common Mistakes

• Under-mixing or over-mixing the batter—texture matters!
• Skipping the drying step—that’s what causes cracked tops.
• Oven too hot—can cause hollow or burned shells.
• Using damp tools—keep everything dry when making meringue.

🍽 What to Serve With

These are perfect with:

• Hot tea (like jasmine or green tea)
• Iced coconut coffee
• A tropical fruit platter

🧠 Meal Plan Ideas

• Dessert for dinner parties – make ahead and serve fancy.
• Tea-time treat – pair with light finger sandwiches.
• DIY macaron bar – make different ganaches for variety!

❓ FAQ

Can I skip the food coloring?
Yep! You’ll still get great flavor—just a more natural tone.

Can I use coconut cream instead of milk?
You can, but it’ll be thicker—reduce the white chocolate a little to adjust.

Why are my macarons hollow?
Usually from overmixing, underbaking, or oven temp issues.

💬 Wrapping It Up

These ube macarons are a little labor of love—but oh, are they worth it. Once you get your rhythm down, they’ll become a go-to for whenever you want to impress or just treat yourself. If you try these, I’d love to hear how they turned out! Leave a comment below or drop a question if you get stuck anywhere—I’ve got your back. 💜