Vanilla Macarons

Name: Vanilla Macarons
Total time: 720 s
Yield: 30 shells
Ingredients: 3/4 cup almond flour (100 grams); 3/4 cup powdered sugar (100 grams); 2 egg whites; 1 vanilla bean; Yellow food coloring; 1/3 cup granulated sugar (80 grams); 3/4 cup heavy cream (about 200 ml); 1/4 cup powdered sugar (30 grams); 1 teaspoon vanilla extract

Ludivine @cook_25317583

After years of trying, I finally mastered macarons. Here are my secrets! A quick tip: if the weather is humid, your macarons may crack.

Ludivine @cook_25317583

After years of trying, I finally mastered macarons. Here are my secrets! A quick tip: if the weather is humid, your macarons may crack.

Saved

Ingredients

12 minutes

30 shells

3/4 cupalmond flour (100 grams)
3/4 cuppowdered sugar (100 grams)
2egg whites
1vanilla bean
Yellow food coloring
1/3 cupgranulated sugar (80 grams)
For the filling
3/4 cupheavy cream (about 200 ml)
1/4 cuppowdered sugar (30 grams)
1 teaspoonvanilla extract

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Steps

12 minutes

1

The day before, separate the egg whites from the yolks.
2

On the day of baking, blend the almond flour and powdered sugar together, then sift the mixture. Add the vanilla bean seeds.
3

Make an Italian meringue. Beat the egg whites until foamy. Gradually add the granulated sugar in three parts while continuing to beat.
4

Gently fold the almond flour and powdered sugar mixture into the meringue with a spatula, starting from the center. Add the food coloring.
5

Transfer the batter to a piping bag and pipe small rounds onto a baking sheet. Let them sit at room temperature for 1 1/2 hours to form a skin.
6

Prepare the filling. Whip the powdered sugar, heavy cream, and vanilla extract in a bowl until stiff peaks form. Chill until ready to use.
7

Bake the macarons in a convection oven for about 12 minutes. Let them cool, then remove from the baking sheet. Pipe the whipped cream filling onto one shell and top with another shell to make a macaron.