Ingredients
Scale
- For the macaron shells:
- 100g almond flour
- 100g powdered sugar
- 2 large egg whites
- 50g granulated sugar
- Green food coloring
- For the pandan buttercream:
- 100g unsalted butter, softened
- 200g powdered sugar
- 1 tsp pandan extract
- 1 tbsp milk
Instructions
- Prepare the macaron shells: Sift almond flour and powdered sugar together.
- Whip egg whites until foamy, then gradually add granulated sugar to form stiff peaks.
- Fold in the dry ingredients and green food coloring until the batter flows like lava.
- Pipe the batter into Christmas tree shapes on a baking sheet.
- Let the piped shells rest for 30 minutes until a skin forms.
- Bake at 150°C for 15-18 minutes.
- Prepare the buttercream: Beat butter until creamy, then add powdered sugar and pandan extract.
- Add milk to achieve desired consistency and mix until smooth.
- Assemble: Once shells are cooled, pipe buttercream onto one shell and sandwich with another.
Notes
Ensure the macaron shells are dried properly to avoid cracking. Store in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Method: Dessert
- Cuisine: French-Asian Fusion
Nutrition
- Calories: 120
- Sugar: 14g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g