Curry Puff Macaron Recipe

August 03, 2017

Singapore's National Day is coming soon, so I baked one of many local snacks in the form of macarons - Curry Puffs! Curry Puffs are deep-fried mini pastry pies, with curry filling that could contain chicken, tuna or other ingredients. My favourite is the classic curry chicken puff, that I used to buy from Old Chang Kee after school.

These Curry Puff Macarons are baked using the "tufting"/"quilting" technique, which is done by piping one area first, letting it dry a bit, before piping another area to achieve clear demarcation lines that form the curry puff. This method is more time consuming, but it is worth the wait as the it makes the design stand-out. I've used this method to bake other macarons before, and prefer the results with "tufting" better than without. It really makes the difference!

Do you know what the different colour dots represent on curry puffs? I never knew the difference, except that the plain is the classic. Based on Old Chang Kee, these are the flavours (though it might differ from other shops):

Curry Puff without dot - Original

Curry Puff with red dot - Sardines

Curry Puff with green dot - Chicken & Mushroom

This time round, I baked the plain curry puffs and those with the red dot because they looked cuter together like that!

Hope you enjoyed this post. Happy Birthday Singapore!

Curry Puff Macarons
by Sumopocky

Yield: ~ 20 macarons

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Brown, Yellow, (Red - Optional)

[For Filling]
Click here to fill with your desired flavour!

Directions

[For Macaron Shells]

1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]

2. Sift the almond flour and icing sugar to the meringue.

3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Add food colouring, with about 2:1 ratio of brown and yellow colour. Add a bit at a time to get the desired colour - yellowish brown. Continue the macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Do not over mix if not the batter will be too runny and would not hold the shape.

4. Transfer to piping bags with a small-medium round tip. Transfer 3 tbsp to a piping bag with a small tip. This is optional: If you want to make tuna curry puff, add some red food colouring to 2 tsp of batter, and transfer to piping bag with a small tip.
5. Pipe out batter onto parchment paper. Please refer to video above for demonstration, with instructions of when to let the shells dry for the "tufting" technique.

6. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.

7. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.

8. Let shells cool before piping with filling. Enjoy!