Ube Macarons Recipe: Little Purple Bites of Heaven

Crisp on the outside. Soft and chewy in the middle. Creamy ube filling.

And, obviously, purple.

These Ube Macarons take the iconic French macaron and give it an ube upgrade, combining delicate almond shells with the subtly sweet, nutty flavor of purple yam.

They look impressive. They taste even better.

And while macarons have a reputation for being a little dramatic in the kitchen, follow the steps carefully and you've got this.

What Are Ube Macarons?

Ube macarons are French-style almond meringue cookies infused with the flavor of ube, also known as purple yam.

Traditional macarons are made with almond flour, powdered sugar, egg whites and sugar. For our version, we bring ube into the recipe using ALATA 100% Ube Powder and finish the cookies with a smooth ube buttercream filling.

The result is a delicate little dessert that's nutty, creamy, subtly sweet and unmistakably purple.

Basically, Paris took a trip to the Philippines.

Why Use Ube Powder in Macarons?

Macarons are notoriously sensitive to excess liquid, which makes powder an especially convenient way to incorporate additional flavor.

Using 100% ube powder allows you to introduce real ube without pouring a large amount of liquid into your macaron mixture.

For this recipe, we're using ALATA Ube Powder.

The ube adds its naturally earthy, subtly sweet and nutty character while creating a dessert that stands out before you've even taken the first bite.

Ube Macarons Recipe

Prep time: 40 minutes
Resting time: 30–60 minutes
Bake time: 14–16 minutes
Assembly: 15 minutes
Makes: Approximately 18–22 filled macarons
Difficulty: Intermediate

Ingredients

For the ube macaron shells:

• 100 g finely ground almond flour

• 100 g powdered sugar

• 100 g egg whites, room temperature

• 100 g granulated sugar

• 1–2 tsp ALATA Ube Powder

• Purple gel food coloring, optional

For the ube buttercream:

• 115 g unsalted butter, softened

• 180–200 g powdered sugar

• 1–2 tbsp ALATA Ube Powder

• 1 tsp vanilla extract

• 1–2 tbsp milk or heavy cream

• Small pinch of salt

How to Make Ube Macarons

Step 1: Prepare Your Dry Ingredients

Combine the almond flour, powdered sugar and ALATA Ube Powder.

Sift everything together into a clean bowl.

Don't skip the sifting.

Macarons love making you work for them, and removing larger pieces of almond flour helps create those beautiful smooth shells we're looking for.

If necessary, sift the mixture twice.

Step 2: Make the Meringue

Place the room-temperature egg whites into a completely clean, dry mixing bowl.

Begin whipping at medium speed until the egg whites become foamy.

Gradually add the granulated sugar while continuing to whip.

Increase the speed and continue whipping until you have a glossy meringue with stiff peaks.

When you lift the whisk, the peak should hold its shape rather than collapsing back into the bowl.

If you're using purple gel food coloring, add a tiny amount during the final stage of whipping.

Remember: a little goes a long way.

Step 3: The Macaronage

Now for the part with the fancy French name.

Add approximately one-third of the dry almond mixture to your meringue.

Gently fold using a silicone spatula.

Continue adding the remaining dry mixture in batches, folding carefully until everything is incorporated.

The goal is a batter that flows slowly from your spatula in a thick ribbon.

Try lifting your spatula and drawing a figure eight with the batter.

If you can complete the figure eight without the batter immediately breaking, you're probably there.

Do not aggressively mix the batter.

Overmixed macarons spread.

Undermixed macarons can crack.

Macarons have standards.

Step 4: Pipe the Purple Macarons

Transfer the batter into a piping bag fitted with a round piping tip.

Line a baking sheet with parchment paper or a silicone macaron mat.

Pipe small, even circles approximately 3–4 cm wide, leaving some space between each one.

Once piped, gently tap the baking tray against your counter several times.

This helps release trapped air bubbles.

If you see any visible bubbles on the surface, carefully pop them with a toothpick.

Step 5: Let Them Rest

Leave the piped macarons uncovered at room temperature for approximately 30–60 minutes.

They're ready for the oven when the surface feels dry and you can gently touch the top without batter sticking to your finger.

This resting period helps the macarons develop their signature smooth shell and little ruffled “feet.”

Step 6: Bake

Preheat your oven to 150°C / 300°F.

Bake the macarons for approximately 14–16 minutes, depending on your oven and the size of your shells.

Macarons are sensitive to oven temperature, so an oven thermometer can be extremely helpful if you bake them regularly.

Allow the shells to cool completely before removing them from the baking paper.

Do not try to peel warm macarons off the tray.

Patience, purple people.

How to Make Ube Buttercream

While the macaron shells are cooling, it's time for the good part.

Beat the softened butter for approximately 2–3 minutes until pale and creamy.

Gradually add the powdered sugar and continue mixing.

Add the ALATA Ube Powder, vanilla and a small pinch of salt.

Add the milk or heavy cream gradually until the buttercream reaches a smooth, pipeable consistency.

Taste.

Want more ube?

You already know what to do.

Add a little more.

Assemble Your Ube Macarons

Pair your cooled macaron shells according to size.

Pipe a generous circle of ube buttercream onto the flat side of one shell.

Place the matching shell on top and press very gently until the filling reaches the edges.

And there she is.

Your little purple masterpiece.

The Secret: Don't Eat Them Yet

We know.

Cruel.

But freshly assembled macarons actually improve after spending some time in the refrigerator.

Place the finished ube macarons in an airtight container and refrigerate for approximately 24 hours.

This process allows moisture from the filling to soften the interior of the shell slightly, creating that signature macaron texture:

Crisp shell.

Soft interior.

Creamy center.

Remove them from the refrigerator approximately 15–20 minutes before serving.

Worth the wait.

Tips for Perfect Ube Macarons

Measure by weight. Macarons require precision. A kitchen scale is much more reliable than measuring cups for this recipe.

Use room-temperature egg whites. They generally whip more easily and consistently.

Sift your dry ingredients. Smooth ingredients help create smoother macaron shells.

Use gel coloring, not liquid. If you want a more intense purple appearance, gel coloring introduces significantly less liquid into the batter.

Don't skip the resting stage. Allowing a skin to form on the macarons before baking helps produce smoother shells.

Learn your oven. Every oven behaves slightly differently. A few degrees can make a surprisingly big difference with macarons.

Let them mature overnight. The texture is often even better the following day.

What Does Ube Taste Like in Macarons?

Ube has a mild, slightly sweet, earthy and nutty flavor that works beautifully with almonds.

Because macarons are naturally made with almond flour, the two flavors complement each other rather than competing.

Add creamy ube buttercream and you get something rich enough to feel indulgent while still allowing the ube flavor to come through.

Are Ube Macarons Naturally Purple?

Ube itself is naturally purple, but the final shade of baked goods can vary depending on the ube, recipe, ingredients and baking process.

Ube powder can contribute color to the macarons, but if you're looking for that particularly bold, editorial purple finish, a small amount of purple gel food coloring can be added to the shells.

Ube Macarons FAQ

Is it ube macarons or ube macaroons?

Technically, macarons and macaroons are two different desserts.

French macarons are delicate almond-meringue sandwich cookies with a creamy filling.

Macaroons are typically dense coconut-based cookies.

So if you're making the purple sandwich cookies in this recipe, you're making ube macarons.

Can I make macarons with ube powder?

Yes. Ube powder can be incorporated into both macaron shells and fillings. Because macarons are sensitive to additional moisture, powder is a convenient way to introduce ube flavor without adding a large amount of liquid.

How much ube powder should I use in macarons?

Start with approximately 1–2 teaspoons in the macaron shells and adjust based on your desired flavor and the specific powder you're using.

You can use additional ube powder in the buttercream where the recipe is more forgiving.

Why did my ube macarons crack?

Cracked macarons can be caused by several things, including trapped air bubbles, insufficient resting time, an oven that's too hot or improperly mixed batter.

Tap your trays after piping, allow the shells to develop a dry skin and pay close attention to your oven temperature.

How should I store ube macarons?

Store assembled ube macarons in an airtight container in the refrigerator.

For the best texture, allow them to mature overnight before serving.

Can I freeze ube macarons?

Yes. Finished macarons can generally be frozen in an airtight container.

Allow them to thaw gradually in the refrigerator before bringing them to room temperature for serving.

Purple Looks Good on Everything

French technique.

Filipino purple yam.

ALATA attitude.

These ube macarons might require a little more patience than your average cookie, but that's part of the fun.

Make them for a dinner party.

Make them for someone you love.

Make them because you want an entire tray of tiny purple desserts sitting in your kitchen.

We don't need a reason for everything.

MAKE IT PURPLE. MAKE IT ALATA.