Custard Macarons

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Custard Macarons

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Macaron Shells
110g Almond Meal
200g Powdered Sugar
50g Caster Sugar
90g Egg Whites
5g Cream of Tartar
Macaron Filling
90g Egg Yolks
3 tbsp Refined Sugar
1/4 cup Evaporated Milk
1/2 tsp Pure Vanilla Extract
1 tsp All Purpose Flour

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  • 73 minutes
  • Hard


  • Macaron Shells

  • Macaron Filling


In the Philippines, we have a dessert called Brazo de Mercedes. It’s a rolled cake made of meringue and custard. This delicious cake is considered as one of the all-time favorite of Filipinos. What I like most about this cake is the custard filling, it balances the light flavor of the meringue.

I love the custard filling of Brazo de Mercedes so I made a version of Brazo de Mercedes in macaron form. Macarons are just a slight difference from Brazo de Mercedes. Both are made of Meringue and has a filling. Brazo’s Meringue is made from egg whites and sugar. Macarons on the other side are also made from egg whites and sugar but with ground almonds. And so I thought, why not make Brazo de Mercedes macaron? and So I did.

By the way, the recipe below is what I used during the winter time in Sydney, Australia. It is dry here so it didn’t need a long time for the macaron to form a skin. However, when you are in a humid country, it will take longer like about 40 to 45 minutes for the skin to form before putting it in the oven.

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Line you sheet tray with parchment paper. Use parchment paper, NOTHING ELSE WORKS. I've tried wax paper before - it didn't do the job.


Whisk egg whites to stiff peaks, gradually adding the caster sugar and cream of tartar when it's at foamy to soft peak stage. Then add the food coloring if you want your Macarons colored. Until stiff means beat them till they literally do not move when you turn your bowl upside down. That's the time it’s ready!


Fold almonds and icing sugar into the eggwhites, "macaroning" until you achieve the correct consistency. In folding the almonds and sugar into the eggwhites, use a flexible spatula. Fold by repeatedly scraping around the bowl and moving towards the middle cutting the batter into half. Fold the batter not more than 30 times so as not to over mix. The correct consistency would be the dry ingredients is fully incorporated into the egg whites but is not "runny". Runny means when you get some of the batter using your spatula and try to drip the batter back to the bowl, it is not ribboning or liquidy in form. It should be very thick.


Pipe your macarons into rounds and allow to rest for about 30 to 40 mins or until skin forms. Skins are formed when you touch your macarons after 30 mins with no residue of the batter that sticks onto your finger. Allowing the piped macaron batter to rest will help you achieve the correct form of the macaron - that is the macaron will have a foot. Allowing it rest means trapping air inside the macaron batter (the skins are formed to trap the air) and will release the trapped air when you bake them, hence making the feet of the macarons.


Pre-heat oven at 275 degrees fahrenheit.


Bake for 13 minutes (this will depend on how thick you piped your macarons). You should watch your macarons or else you might end up with burnt macarons. Furthermore, you can turn the pan half way to evenly bake the macarons.


Allow the macarons to cool about 30mins after you bake them. After cooling, that's the time you remove them from the parchment paper, or else it will break. Don't tell me I didn't warn you! ;)


Macaron Filling

Heat the egg yolks and milk at low temperature and stir constantly.


Add the sugar and until well dissolved into the mixture.


Add the flour a pinch at a time. This helps the mixture not to curdle.


After you have mix the all the flour, heat until its quite thick.


Cool to set.


Scoop the filling on to the macaron shells to make a sandwich, and you're done! (leave for 24 hours in the fridge to mature if you can, which unlikely to happen because you want to them immediately!)

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