macarons (2)

Pandan kaya Macarons

I have a new baby. Her name is KitchenAid Artisan Mixer (Empire Red). The name is a bit of a mouthful, and I doubt Births, Deaths and Marriages will let me register a name with brackets, but that’s okay by me. I’ll call her Red for short.

To christen Red, I decided to mark the occasion with a cook-off befitting of her smooth and powerful engine, and also, to mark Macaron Day which was celebrated at Adriano Zumbo’s Sydney pattiserie on his birthday. You can read about some of the amazing flavours at The Heart of Food’s blog – check out his post, Macaron Day 2010 .

Since I could’t be there myself, I settled on making my own – Pandan flavoured with Kaya filling.

To make my macarons, I used Syrup and Tang’s very thorough step-by-step recipe.

Soon enough, after carefully making my Italian meringue pandan flavoured macaron base, my kitchen was overflowing with trays of little babies awaiting their turn in the oven. I tried to leave them out for a couple of hours (covered under mesh food nets) to ensure they developed the skin which helps macarons retain their characteristic shape during the baking process.

I cheated and used commercially made Kaya in a jar, which comes from Asian grocers. I also used an Indonesian pandan paste to colour and flavour my macarons.

The results were spectacular!

7 thoughts on “Pandan kaya Macarons

  1. erin

    They look awesome, Juij. Great flavour choice too! I’ve been wanting to try making macarons since I first tried them last year in London, but I’m ovenly-challenged (i.e., I can’t bake) so I don’t know how much success I’d have… :(

    1. jujichews Post author

      Syrup and Tang’s recipe was surprisingly easy to follow (if you’re good at following instructions) – even for a Macaron-making virgin like me.
      I’d recommend it as a good starter recipe – you should give it a go! :) I’d love to hear how you go.

    1. jujichews Post author


      The store bought kaya worked really well. I have a family recipe for kaya, but the Chew version is much less jammy, and more custardy, which wouldn’t be ideal as a macaron filling…

      More experiments soon, I think! I have two ageing egg whites in the fridge which will be perfect for more macarons.

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  4. Yi Zhen

    where can i get the step by step macaroon recipe you mentioned in your article. I click on the link but it did not link to to any recipes


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