Yema macarons combine the delicate, crisp-shelled French macaron with the rich, creamy sweetness of yema, a beloved Filipino custard candy made from egg yolks and condensed milk. This recipe delivers a perfectly chewy almond meringue shell filled with a luscious, from-scratch yema buttercream that stays put without making the shells soggy. The contrast of the light cookie and the dense, caramel-like filling makes for an indulgent treat that’s impressive yet approachable for home bakers.
Ingredients
- For the macaron shells:
- 1 cup (100 g) almond flour, sifted
- 3/4 cup (90 g) powdered sugar, sifted
- 2 large egg whites (about 60 g), aged 24 hours at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp cream of tartar (optional, for stability)
- 1/2 tsp vanilla extract (optional)
- Yellow gel food coloring (optional)
- For the yema filling:
- 4 large egg yolks
- 1/2 cup (120 ml) sweetened condensed milk
- 2 tbsp (30 g) unsalted butter, softened
- 1/4 cup (60 g) unsalted butter, softened (for the buttercream)
- 1/2 cup (60 g) powdered sugar, sifted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Make the yema filling: In a small saucepan, whisk together the egg yolks and condensed milk. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5–7 minutes). It should coat the back of a spoon. Remove from heat, stir in the 2 tbsp butter, and let cool completely.
- Make the yema buttercream: In a bowl, beat the 1/4 cup softened butter until creamy. Add the powdered sugar and beat until fluffy. Add the cooled yema mixture, vanilla, and salt. Beat until smooth and well combined. Set aside.
- Prepare the macaron shells: Line two baking sheets with parchment paper or a silicone mat. Sift the almond flour and powdered sugar together into a bowl.
- In a clean, dry bowl, beat the egg whites with cream of tartar (if using) until foamy. Gradually add the granulated sugar, beating continuously, until stiff, glossy peaks form. Add vanilla and food coloring if using, and beat just until combined.
- Fold the dry ingredients into the meringue using a spatula. Fold until the batter flows like lava and forms a ribbon that slowly dissolves back into itself (about 40–50 strokes). Be careful not to overmix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto the prepared sheets, leaving about 1 inch between them. Tap the baking sheets firmly on the counter to release air bubbles. Let the shells rest at room temperature for 30–60 minutes, until they are dry to the touch and no longer sticky.
- Preheat the oven to 300°F (150°C). Bake the shells one sheet at a time for 15–18 minutes, until they have developed feet and are firm to the touch. Let cool completely on the baking sheets before removing.
- Assemble: Match up similar-sized shells. Pipe a dollop of yema buttercream onto the flat side of one shell, then gently press another shell on top. Repeat with remaining shells.
- Mature: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This allows the filling to soften the shells slightly and develop the signature chewy texture. Bring to room temperature before serving.
Tips
- Aging the egg whites: For best results, separate the egg whites and leave them in a bowl covered with plastic wrap (poked with a few holes) in the refrigerator for 24 hours. This dries them out slightly, which helps stabilize the meringue.
- Check for the ribbon stage: When folding the dry ingredients into the meringue, stop as soon as the batter flows in a thick ribbon that slowly sinks back into itself. Under-mixing will give you bumpy shells; over-mixing will make them flat and spread too much.
- No food coloring? You can omit it entirely. The shells will be a light cream color, which pairs beautifully with the golden filling.
- Humidity matters: Macarons are best made on dry days. If it’s humid, increase the resting time to ensure the shells are completely dry before baking.
Serving Suggestions
Serve yema macarons as an elegant dessert at parties, or package them in a pretty box as a homemade gift. They pair wonderfully with black coffee or strong tea, which balances the sweetness. For a festive touch, dust the tops with a little powdered sugar or gold leaf before serving.
Variations
- Yema with a twist: Add 1/4 cup of finely chopped roasted peanuts to the buttercream for a salty-sweet contrast reminiscent of the classic Filipino yema candy with peanuts.
- Chocolate yema: Melt 2 oz (60 g) of dark chocolate and fold it into the buttercream for a richer, more complex flavor.
- Ube yema: Add 1 tsp of ube extract to the buttercream for a vibrant purple color and a subtle nutty flavor.
- Lemon zest: Add the zest of one lemon to the buttercream for a bright, citrusy lift.
Storage and Reheating
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. They actually improve after a day or two as the filling softens the shells. For longer storage, freeze the unassembled shells in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before filling. Filled macarons can also be frozen for up to 1 month; thaw in the refrigerator overnight and bring to room temperature before serving. Do not microwave macarons—they will become rubbery and lose their texture.
Frequently Asked Questions
Why did my macaron shells crack? Cracking usually happens when the shells are not rested long enough before baking, or if the oven is too hot. Make sure the shells are dry to the touch and that your oven temperature is accurate (use an oven thermometer).
Can I use liquid egg whites from a carton? Yes, but they may not produce as stable a meringue. If using carton egg whites, let them come to room temperature and add a pinch of cream of tartar to help stabilize them.
My filling is too runny. How do I fix it? If your yema buttercream is too soft, refrigerate it for 15–20 minutes until it firms up slightly before piping. If it’s still runny, beat in a little more powdered sugar.
Can I make the yema filling ahead of time? Absolutely. Prepare the yema filling up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before making the buttercream.
Why are my macarons hollow inside? Hollow shells are often caused by overmixing the batter, which deflates the meringue too much, or by under-baking. Make sure you fold just until the ribbon stage and bake until the shells are firm and release cleanly from the parchment.
Can I skip the aging step? You can, but the meringue may be less stable, leading to more failures. If you’re in a hurry, you can use fresh egg whites and let them sit at room temperature for 2–3 hours before using.
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