My Vanilla Macarons à la Parisienne
I personally am not fond of desserts, but I've never failed when making this. I've given them as gifts, and they are really well received, so I've uploaded the recipe.
25 g of granulated sugar in the egg white worked fine. (I think it's best not to reduce it further.) The time it takes for the macarons to dry out in Step 8 may vary depending on the day. If you make these macarons following the recipe, they won't get cracked on the surface or shrink inside. Recipe by ko-ko
My Vanilla Macarons à la Parisienne
I personally am not fond of desserts, but I've never failed when making this. I've given them as gifts, and they are really well received, so I've uploaded the recipe.
25 g of granulated sugar in the egg white worked fine. (I think it's best not to reduce it further.) The time it takes for the macarons to dry out in Step 8 may vary depending on the day. If you make these macarons following the recipe, they won't get cracked on the surface or shrink inside. Recipe by ko-ko
Cooking Instructions
- 1
Measure out 40 g of egg white from a large egg. Sift the almond powder and powdered sugar together. (The powdered sugar I use has cornstarch in it.)
- 2
To make the meringue, add the granulated sugar to the egg whites little by little while beating (After 6 to 7 minutes it should become like an Italian meringue (a meringue made with sugar syrup).
- 3
Take the sifted dry ingredients and sift them once more into the meringue from Step 2. Then, fold using a cut-and-fold motion.
- 4
Add the vanilla beans to Step 3. (If you add too much the macarons will be very sweet, so just add enough to make them fragrant.)
- 5
Next, scoop the batter up from the bottom and bring it towards the center, as if you were stroking the batter gently with your spatula. (This method is called macaronage.)
- 6
Scoop and mix the batter in this way until it falls thickly in a ribbon-pattern from the spatula. (Don't over-mix. Aim for a consistency that can be piped easily.)
- 7
Put the batter in a piping bag, and squeeze out onto a lined baking sheet leaving 3 cm between each blob. (My batter barely spreads at all at this stage.)
- 8
This batter dries quite fast, so leave it as is for about 20 to 30 minutes. (Preheat the oven to 200°C, or 392 Fahrenheit)
- 9
If you bake for about 3 minutes to start at 200°C (392 Fahrenheit), the batter will rise up as shown and you'll get a little "pied" (foot). Open the oven door to lower the temperature.
- 10
Turn the temperature down right away to 150°C (302 Fahrenheit), and bake for 10-15 minutes. (If it looks like the tops are getting burned, open the oven door again to lower the temperature. You can also cover the tops with foil.)
- 11
For the buttercream filling, refer to https://cookpad.wasmer.app/en/recipes/153868-delicious-buttercream or use whatever cream you like.
https://cookpad.wasmer.app/us/recipes/153868-delicious-buttercream
- 12
Put the cream in a piping bag, and fill each macaron with as much as you like. Sandwich the halves together and they're done.
- 13
This is the powdered sugar I used. It has some cornstarch in it, and I've never once had my macarons fail when using it
- 14
The batter mixing method in Step 5 (macaronage) is often described as 'pressing down' with a spatula, but I've had my macarons fail may times if I press the batter. I recommend just stroking it gently.
- 15
I have a suspicion that that oil from the vanilla beans, which produces a great fragrance, also helps the macarons to puff up. My macarons turned out puffy as shown in the photo...
- 16
The drying time required in Step 8 depends on the weather that day, but I think they turn out best if left for a long time. If you can touch the surfaces without any batter sticking to your finger, then they're okay.
- 17
The baking time varies depending on your oven, but I usually lower the heat to 150°C (302 Fahrenheit) and then bake for 15 minutes, covering the tops with a piece of foil halfway through to prevent the surfaces from burning.
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