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+ servings
mini sponge cake sandwiches in a cookie tin.
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5 from 3 votes

Taiwanese Macaron

Prep Time20 minutes
Cook Time10 minutes
Course: baking, Dessert
Cuisine: Taiwanese
Servings: 25 pastries
Calories: 24kcal
Author: Edwina

Ingredients

Sponge cake wafers

  • 50 g cake flour 1⁄3 cup
  • 10 g cornstarch 2 teaspoon
  • 2 egg whites
  • 2 egg yolks
  • 40 g sugar 3 tablespoon + 1 teaspoon
  • powdered sugar for dusting

Butter Cream

  • 60 g butter 4 tsbp
  • 6 g powdered sugar 1 tablespoon
  • ½ teaspoon vanilla bean paste
  • 1 pinch of salt

Instructions

  • Preheat the oven to 340°F (170°C)

Sponge cake wafers

  • Combine cake flour and cornstarch in a bowl and set it aside.
  • Combine 10 grams of sugar with egg yolk in a small mixing bowl and beat with an electric mixer on high speed until thick and color becomes pastel yellow. Set it aside.
  • Add egg white in another mixing bowl, beat with a clean and dry electric mixer on medium speed until foamy. Add half of the sugar and continue to beat until the volume increases and air bubbles become smaller. Add the rest of the sugar and beat until the foam can form firm peaks (meaning that lifting the mixer out will result in egg white foam that stands straight up with the peak curling down just a bit).
  • Add about a half cup of the egg white into the egg yolk, whisk to combine, then pour the mixture back into the rest of the egg white and whisk slowly by hand until well combined.
  • Sift half of the flour mixture onto the surface of the egg mixture evenly, then fold the flour in with a spatula 5 times before sifting in the rest of the flour mixture.
  • Fold the rest of the flour in with the the spatula until just combined (no visible flour). The mixture will deflate a bit and look a bit rough, but do not try to mix until the mixture becomes smooth.
  • Transfer the mixture into a piping bag, cut a half inch wide tip and pipe out 1.5 inch diameter circles onto a lined baking sheet. You will get about 50 dollops.
  • Dip your finger with water and gently press down the tip of each dollop of batter.
  • Dust all the dollops with confectioner sugar for 2 times.
  • Bake for 11 - 13 minutes until the color starts to change, take it out, remove the baking mat or parchment paper from the pan and let it cool for few minutes before peeling the wafers off. Avoid over baking or your wafers will be dry and crunchy. A successful wafer should have a texture more similar to cake than to cookies.

Butter cream

  • Beat butter, confectioner sugar, vanilla bean paste and salt with an electric whisk until fluffy.

Assemble

  • Spread a thin layer of butter cream (or more if you desire!) on one wafer and find a similar sized to match it and form into a sandwich. Repeat this for the rest of the wafers.

Notes

This recipe is developed and tested in gram, if you would like to make this recipe, a kitchen scale is highly recommended. I used the OXO scale that's recommended by Cook's Illustrated, but any cheaper one will work just fine!
If you can work fast enough, I recommend you to beat you the egg white first, so you can continue to beat the yolk without washing the whisk.
Feel free to use any other kinds of butter cream you like, such as Swiss butter cream or Italian butter cream.
Store in a airtight container for up to 3 days.  If the weather is hot, store them in the fridge to prevent the butter cream from melting.

Nutrition

Serving: 1g | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 9mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Calcium: 5mg | Iron: 1mg