Roasted Soybean Macarons (Injeolmi Inspired)

Growing up, I remember always snacking on Injeolmi, a type of chewy rice cake coated in roasted soybean powder. I've definitely been baking more during this time of quarantine and I thought this would be the perfect time to brush up on new macaron recipes!

I incorporated this into my love for macarons by filling the shells with a nutty, roasted soybean buttercream and also adding Injeolmi pieces in the middle.

Coating the sides with the roasted soybean powder also adds an extra flavor of nuttiness!

And... voila! Feel free to package the Roasted Soybean Macarons to share with family and friends!

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Roasted Soybean Macarons (Injeolmi Inspired)

Yields 24 macaron shells (12 macarons total)

Ingredients

Macaron Shells 92 g almond powder 84 g powdered sugar 70 g egg whites (aged, recommended) 70 g granulated sugar food coloring

Roasted Soybean Buttercream

1/2 cup butter

1 cup powdered sugar

2 Tbs roasted soybean powder

2 tsp milk

1 tsp vanilla extract

Finish

1/2 cup roasted soybean powder

Injeolmi (optional)

Instructions

1. Line baking sheet with parchment paper or silicone mats.

2. Measure out all of the ingredients (macaron shell).

3. Sift the almond powder and powdered sugar over a mixing bowl 2-3 times, throwing out the lumps as they appear.

4. In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gradually add the granulated sugar (1 Tbs every minute) until fully incorporated. Continue to beat until stiff peaks form. (I like to compare this form to an eagle's beak!)

5. Add the food coloring and beat until just combined.

6. Add about 1/2 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to slowly fold the batter against the sides of the bowl (5~7 times) until the batter falls into ribbons.

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

8. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

9. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.

10. Bang the baking sheet on a flat surface a few times to release any air bubbles.

11. Let the macarons rest at room temperature for 30 minutes to 1 hour, until dry to the touch.

12. Preheat the oven to 302˚F (150˚C).

13. Bake the macarons for 15 minutes.

14. Transfer the macarons to a wire rack to cool completely before filling.

Roasted Soybean Buttercream

1. Make the buttercream: In a large bowl, add the room-temperature butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Sift in the roasted soybean powder. Add the milk, 1 tsp at a time, and beat to combine. Add the vanilla and beat to combine.

Assemble

1. Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell, leaving space in the center.

2. Add a small piece of injeolmi in the center. Cover with buttercream and top with macaron shell. Repeat for remaining macaron shells and buttercream.

3. Coat sides of macarons in 1/2 cup roasted soybean powder.

4. Place in an airtight container for 24 hours for the best taste!

5. Enjoy!

Tips

• Age the egg whites for 3-5 days.

• Refrigerate the large mixing bowl and whisk attachment beforehand to create stiff peaks.

• The Macaronage process is key! (Keep the delicate folding to 5-7 times)

Please let me know if you’ve tried this recipe below in the comments or through Instagram (@thebakedspot)! I’d love to see your beautiful creations!