How to Make the Most Addictive Pandan Macarons

Have you ever bitten into a macaron so divine it transports you? Imagine the classic, delicate French cookie, but with a surprising twist that is both exotic and comforting. This recipe unlocks that experience, infusing the iconic macaron with the aromatic essence of pandan and the creamy richness of coconut. It’s a flavor combination that will elevate your baking and leave everyone speechless. Forget plain vanilla; this is the macaron recipe that will become your new obsession.

The Allure of Pandan and Coconut

For those unfamiliar, pandan is a tropical plant cherished in Southeast Asian cuisine for its unique aroma, often described as a blend of vanilla, almond, and a hint of grassiness. When paired with the sweet, nutty flavor of coconut, it creates a harmonious taste profile that is truly special. This recipe was inspired by the popular Indonesian dessert, Klepon, which features these star ingredients. By incorporating pandan extract into the delicate shells and creating a luscious coconut buttercream filling, we transform the traditional French macaron into a tropical masterpiece.

Mastering the Art of the Macaron

Macarons have a reputation for being tricky, but don’t be discouraged. Success lies in precision and technique. Using a kitchen scale for accurate measurements is non-negotiable, as is understanding the critical stages like creating a stable meringue and achieving the perfect "macaronage" – the process of folding the dry ingredients into the meringue. When done correctly, the batter should flow off the spatula in thick, continuous ribbons. Rushing these steps is a common pitfall, but with a little patience, you'll achieve those coveted smooth tops and signature "feet."

Pandan Macarons with Toasted Coconut Cream

This recipe yields approximately 30-35 sandwiched macarons.

For the Pandan Macaron Shells:

• 140g Powdered Sugar
• 130g Fine Almond Flour
• 100g Aged Egg Whites (about 3 large eggs), at room temperature
• 90g Caster (Superfine) Sugar
• 1 tsp Pandan Extract
• ¼ tsp Cream of Tartar
• Green Gel Food Coloring (optional, for a more vibrant color)

For the Toasted Coconut Buttercream Filling:

• 1 cup (226g) Unsalted Butter, at room temperature
• 3 cups (360g) Powdered Sugar
• 3-4 tbsp Coconut Milk, full-fat
• ½ cup Unsweetened Desiccated Coconut, toasted
• ½ tsp Coconut Extract
• A pinch of Salt

Instructions:

1. Prepare the Dry Ingredients:
   In a food processor, pulse the almond flour and powdered sugar until exceptionally fine. Sift the mixture through a fine-mesh sieve into a large bowl at least twice to ensure a smooth shell.
2. Make the French Meringue:
   In a clean stand mixer bowl with the whisk attachment, beat the egg whites and cream of tartar on low speed until foamy. Gradually add the caster sugar one tablespoon at a time, increasing the speed to medium-high. Continue to beat until a stiff, glossy meringue forms. When you lift the whisk, the peak should stand straight up. Beat in the pandan extract and a few drops of gel food coloring, if using.
3. The Macaronage Process:
   Add one-third of the sifted almond flour mixture to the meringue and gently fold it in with a spatula. Add the remaining dry ingredients and continue to fold, scraping the sides and bottom of the bowl. The goal is to deflate some air until the batter is smooth and flows like lava. Be careful not to overmix.
4. Pipe the Shells:
   Transfer the batter to a piping bag fitted with a plain round tip. Pipe 1.5-inch (3-4 cm) circles onto baking sheets lined with parchment paper, spacing them about 1 inch apart. Firmly tap the baking sheets on the counter a few times to release any air bubbles.
5. Rest the Macarons:
   Let the piped macarons rest at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch. This step is crucial for developing the "feet."
6. Bake:
   Preheat your oven to 300°F (150°C). Bake the macarons for 15-17 minutes, rotating the tray halfway through. They are done when the feet are well-risen and the shells don't wobble when gently touched. Let them cool completely on the baking sheet before removing.
7. Prepare the Filling:
   While the shells cool, toast the desiccated coconut in a dry pan over medium-low heat until fragrant and lightly golden. Set aside to cool. In a stand mixer, beat the room-temperature butter until creamy and light in color, about 5-7 minutes. Gradually add the sifted powdered sugar, mixing on low speed until combined. Add the coconut milk, coconut extract, and salt, then whip on medium-high speed for another 3-5 minutes until light and fluffy. Fold in the toasted coconut.
8. Assemble the Macarons:
   Pipe a dollop of the coconut buttercream onto the flat side of one macaron shell and gently sandwich it with another.

For the best flavor and texture, mature the macarons by storing them in an airtight container in the refrigerator for 24 hours before serving. This allows the filling to soften the shells perfectly.