Taiwanese Macaron with Raspberry Buttercream 台式覆盆莓马卡龙（牛粒）

French macaron uses solely egg whites, while Taiwanese macaron uses whole egg. The later tasted more like a spongecake with crispy crust. By changing the flavour of this buttercream filling, you'll get different flavour macarons :)

Yield: about 15 x 4cm macarons

Ingredients

1 egg white

1/4 tsp lemon juice

20g fine sugar

1 egg yolk

1 tsp fresh milk

30g top/cake flour

~2 tbsp icing sugar for sprinkling

Direction

1. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till firm peaks formed, or it can form a upright tip when lifted up.

2. Add in egg yolk, one at a time to the egg white.

4. Fold in 1/2 of the flour, 

add in 1 tsp of fresh milk and blend well,

 

then follow by the other 1/2 of the flour.

5. Transfer the batter to a piping bag fitted with a 1cm round nozzle.

6. Pipe batter onto a baking tray lined with silicon mat or parchment paper. Give allowance of about 2cm apart between two batters.

7. Sprinkle a lavish amount of icing sugar over the piped batters.

8. Bake at the lower rack of a preheated oven set at 170 degree Celsius for about 15 to 20 minutes.

9. Allow the macaron shells to cool down before removing from the tray.

10. Keep the cooled macaron shells in a container till before piping.

Raspberry Buttercream filling

Ingredients

20g unsalted butter, softened slightly

Pinch of  salt

5g icing sugar

1 tsp raspberry purée

1/4 tsp lemon juice

Directions 

1. Chop raspberries into a fine paste.

2. Drizzle a little lemon juice over and mix well.

3. Whip the slightly softened butter for about 1 to 2 minutes. Add in icing sugar and whip till light and fluffy.

4. Mix in the raspberry paste.

5. Apply some raspberry buttercream on one the flat face of a macaron shell and stick another macaron shell over.

6. Refrigerate the macaron for a better taste :)

Good recipe adapted from 

http://caroleasylife.blogspot.sg/2015/06/mini-layer-sponge-cake.html?m=1

With thanks ^^