Taiwanese Egg Yolk Macaroon
Taiwanese egg yolk macaroon are fantastic dessert and different than the french macaron. You’ll taste the spongecake with crispy crust and smooth coconut paste. It is worth to taste.
- Egg(s)：50g (1)
- Egg Yolk：34g (2)
- Salt：1/8 spoon
- Powdered Sugar：75g
- Cake Flour：90g
Chocolate Cream Ingredients
- Custard Paste：40g
- In a bowl, whip the cream until fluffy.
- Add the custard paste into the whipped cream, stir well and place it in the fridge for later use.
- Preheat the oven to 200°/200°.
- In a mixing bowl, stir the eggs, egg yolk, salt and powdered sugar until well blended. Heat the mixture to mild temperature using a double boiler.
- Whip the mixture with high speed for about 2 to 5 minutes until extremely thick.
- Sift the cake flour and gently stir it into the mixture with a rubber spatula until well combined. (Although the mixture is easy to blend, beware not to keep stirring the thick mixture in case you fail this step.)
- Fill the pastry bag with the mixture. On a baking tray, squeeze the mixture into rounds of proper size.
- Sift powdered sugar on the surface of the rounds.
- Place the baking tray in the oven for 6 minutes. Take out the tray and gently touch the rounds to see if they are sticky or not.
- Remove the rounds from the tray. Apply some custard cream to the flat side of each round and sandwich two rounds together. The Taiwanese egg yolk macaroon is now ready to serve.
❤️❤️ If you make this recipe, be sure to snap a photo and hashtag it #FuFann. I'd love to see what you cook!