I’m always looking for new and interesting flavors to try out when it comes to macarons. Sure, I do enjoy the traditional flavors but I can buy those easily. If one is going to make something at home one should experiment, right?
I had some leftover creamed corn from my previous corn egg drop soup venture and decided to give corn macarons a try. Growing up in Malaysia, I really enjoyed eating corn ice cream and I wanted to emulate that flavor in a macaron.
It really wasn’t that hard and I am absolutely thrilled with the results!
Recipe for sweet corn filling below. Shells can be made according to your favourite macaron recipe and colored orange. I topped mine with a corn flake.
2 egg yolks
30g sugar
50g creamed corn
100ml cream
salt to taste
Over a bain marie, whisk egg yolks, sugar and cream together until mixture becomes thick (custard like consistency).
100 Days Of Evelyn 
I used to live in Thailand and nearly fell off my chair when I realised that there was corn in my coconut ice-cream. I never would have thought of this though!
It’s a lovely combination – you should give it a try if you have the time!
I made this recipe but I found the filling soaked into the biscuit too much overnight and ruined the macaron the next day. Did you have this problem?
Hi Linda, no – I didn’t have this problem. Perhaps the filling was a little undercooked?