Kaya Toast Macarons

Adapted from Octaphilosophy by André Chiang.

Ingredients

Toast Macarons

1. Ground almonds, 250g
2. Icing sugar, 250g
3. Caster sugar, 250g
4. Water, 100ml
5. Egg whites, 200g
6. Toasted breadcrumbs, 50g + extra

Kaya Filling

1. Eggs, 250g
2. Coconut milk, 250ml
3. Caster sugar, 220g
4. Pandan essence/pandan leaf juice, 2 tsp

Assembly

1. Unsalted butter, softened
2. Salt
3. Espresso

Instructions

Toast Macarons

1. In a food processor, combine ground almonds and icing sugar and pulse.
2. In a pan, combine caster sugar and water and cook to 120C.
3. In a stand mixer, whip 95g of egg whites on medium speed.
4. Once the syrup in the pan reaches 120C, increase mixer speed to high and drizzle in syrup.
5. Keep whipping until stiff and cool.
6. Fold in the almond mixture and remaining egg whites. 
7. Fold in the breadcrumbs.
8. Transfer mixture to a piping bag. 
9. Pipe mixture into a bread-shaped stencil on a baking sheet lined with parchment paper. 
10. Smooth with a palette knife and remove the stencil.
11. Dust with extra toasted breadcrumbs and let dry.
12. Bake at 140C for 13-15 min.

Kaya Filling

1. Blend all ingredients.
2. Transfer to a bain marie on medium heat and cook, stirring for 10 min until mixture thickens to a paste consistency.
3. Store refrigerated for up to 3 days.

Assembly

1. Fill a piping bag with kaya filling and pipe kaya filling onto one side of a macaron. 
2. Add 1/2 tsp of softened unsalted butter and sprinkle with salt.
3. Sandwich with another macaron.
4. Freeze for 48h.
5. Defrost at room temp for 3h.
6. Toast both sides of the macaron until crisp and light brown.
7. Serve immediately, with an extra dollop of kaya and espresso.