Vanilla Macarons
Serves 1630 mins prep11 mins cook
Indulgence is often found in the simplest of pleasures, and in the world of desserts, there's nothing quite as exquisite as the naturally gluten-free treasures known as Vanilla Macarons. These petite, almond-infused delights feature a crisp, chewy, vanilla-scented shell cradling a luxurious vanilla white chocolate ganache for a treat that’s both elegant and adorable.
0 servings
What you need
Instructions
Macarons 2 Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping. 26 Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. Your meringue is complete when it holds stiff peaks! 4 While your meringue is whisking away, grind together your measured powdered sugar, vanilla powder and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 25 Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix! 7 Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells. 8 Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 9 Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. This will help with any uneven baking - these white macarons tend to brown quickly if kept in the oven too long, so this rotation helps to prevent excess coloring! 10 You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper. Vanilla Bean White Chocolate Ganache 13 Add cream and split vanilla bean to a saucepan and bring to a simmer. Immediately remove from heat, cover and allow to infuse for a half hour. 17 Gently reheat the infused cream - then remove the vanilla pods and pour the hot vanilla cream over the white chocolate. Stir to combine as the warm cream starts to melt the chocolate. If the white chocolate has a hard time melting, you can always zap the mixture int he microwave for burst of 10 seconds, stirring between sessions. 27 Add the butter into your warm chocolate mixture and, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Allow the chocolate ganache to cool completely before assembly. Assembly 23 Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache into the middle. Finally, top with the matching half.View original recipe