Purple Yam Macarons 紫薯玛卡隆 by Angela Seah Thulin

For other macaron recipes: https://www.facebook.com/pg/sassyangelakitchen/photos/?tab=album&album_id=524549714418293

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.524549714418293.1073741848.233664896840111/524546754418589/?type=3&theater

Ingredients -
(A)
45g egg white
50g caster sugar

(B)
50g almond powder
60g icing sugar
6g purple sweet potato powder

Filling:
40g unsalted butter
8g icing sugar
10g purple sweet potato powder

Topping: 
black sesame seed 


Steps -
1. Sieve the ingredients (B) in a bowl. Set aside.
2. In another big mixing bowl, whisk the ingredients (A) till stiff peak. Then in 3 additions - add the (B) in and fold them in one direction. Mix well.
3. Pour the mixture into a piping bag. Pipe the macarons in a baking paper with 3.5cm circles. Then tap the baking sheet gently a few times to break any air bubbles that could have been formed. 
4. Let the macarons sit for 15-20 mins (depending on the temperature and humidity of your kitchen) or until the top of the macarons are no longer tacky.
5. Preheat the oven to 190-200degree celsius.
6. Turn off the oven and place the macarons in with your pair of gloves leaving a gap at the oven door. Leave it inside for 6 mins.
7. On the oven temperature to 130-140 degree celsius, close the oven door and bake for 15 mins.
8. Turn off the oven and continue to leave the macarons inside for 6-10mins. 
9. Mix the filling together and pipe in between the macarons.

Recipe origin: PurpleYamMacarons