Looks like a macaron, tastes like a cloud ☁️
Extremely soft and light structure just melts in your mouth. With super milky buttercream filling, these are like mini sponge cake with a bit more of a crumbly structure. The idea is like lady finger but not dry, like macaron but not cruchy not so sweet.
Japanese bouchee mini 🇯🇵
I have no idea what the origin of this dessert is, but this Taiwanese dessert is the same as the Japanese bouchee and I am pretty sure that’s how it got to Taiwan. It has nothing to do with macaron and we call it Taiwanese macaron simply because macaron was popular in Taiwan for a while and it’s marketed this way to attract more customers. It also has the name “little western dessert” because it is well… little and western.
Highlights
- Bites of soft and airy sponge cake with milky buttercream filling
- Reduced sugar content, sweet but not too sweet
- Super cute and perfect for sharing
Taiwanese Macaron
Taiwanese macaron is not macaron but mini sponge cake with creamy buttercream filling. Crumbly edge and incredibly light and airy. Looking like macarons but essencially mini Japanese bouche or like fluffier softer lady fingers with milky fillings.
Equipment
- 1 electric hand mixer or a hand blender with whisk attachment
- 1 sift
- 2 piping bags
- 1 big sheet tray
- 1 bottle cap or 3cm cookie cutter optional
Ingredients
Shell
- 1 Whole Egg
- 1 Egg Yolk
- 30 g Sugar
- 60 g Cake Flour Weizenmehl 405
- some Powder Sugar for dusting on the top
Buttercream
- 60 g Softened Butter room temp
- 15 g Powder Sugar
- 1/4 tsp Salt
- 1/2 Tbsp Condensed Milk optional, the german Kondensmilch without added sugar works perfectly but the canned thickened condensed milk is also good.
Instructions
Shell
- Take the butter out of the fridge if you haven't. Preheat the oven at 190 °C and have a piping bag ready and open in a cup.
- Line the sheet tray with baking paper or silicon baking mat. Optionally, mark the baking paper with 30 3-cm-diameter circles using a bottle cap or a cookie cutter. First dip the cap to a bowl of flour and stamp it on the baking paper/mat.
- Combine 1 Whole Egg, 1 Egg Yolk, and 30 g Sugar in a small mixing bowl and use a hand mixer to beat the mixture until pale, fluffy, and not too liquity. The batter should hold its shape after drawing an “8” on it
- Sift in 60 g Cake Flour and GENTLY fold the batter to mix in the flour with a spatula until just combined.
- Pour the batter to the piping bag, cut off the tip of the bag, and pipe the batter into 3 cm circles on the baking .
- Dust a layer of some Powder Sugar on top of the circles with a sift.
- Bake for 10 mins in the preheated oven. Watch closely and take the tray out as soon as the top gets a hint of brownish-orange hue. It might take less more more time.
- Peel the shell off the paper with a flat and thin tool like a small knife, offset spetula or bench scraper and let cool. Or you can try bare hand, just peel carefully and don't leave a big chunk of shell on the paper.
Buttercream
- Mix 60 g Softened Butter, 15 g Powder Sugar, 1/4 tsp Salt, and 1/2 Tbsp Condensed Milk together and beat with a hand mixer until light, pale. and fluffy and scoop it to a piping bag (or not). Mix first so it's easier to incorporate the powerder sugar and it doesn't fly everywhere when you start beating.
Assemble
- Match the shells of similar size to pairs.
- Pipe the buttercream on one shell and cover with the other.
- Enjoy! Or store in the fridge for 2-3 days, and take it out 10 minutes before serving for the buttercream to soften.
Notes
I recommend using a silicon baking mat for this recipe because it makes the peeling so much easier, but regular baking paper will do just fine.
You can also freeze the macarons for a 2 weeks or so and defrost before serving. It will taste just as good.
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