Macaron a la vanille 
Vanilla Macarons
Not quite perfect yet, but getting there. Had some issues with baking temperature (my oven is on its last legs!).
Vanilla Macarons
Not quite perfect yet, but getting there. Had some issues with baking temperature (my oven is on its last legs!).
Cooking Instructions
- 1
In a mixing bowl, combine sifted almond flour with powdered sugar and egg whites. Add vanilla powder. Set aside.
- 2
Beat the egg whites until stiff peaks form. Meanwhile, make a syrup by heating the water and sugar. Bring to a boil, then heat to 230°F (110°C). Gradually pour the syrup into the beaten egg whites while continuing to whip with a stand mixer. Whip until the mixture cools and forms stiff peaks.
- 3
Mix one quarter of the meringue into the batter, then gently fold in the rest with a spatula. This is the macaronage step. The batter should flow in ribbons.
- 4
Transfer the macaron batter to a piping bag and pipe small rounds onto parchment paper. Tap the baking sheet. Let them sit for 30 minutes to form a skin, then bake at 285°F (140°C) on the lower rack for 20 minutes.
- 5
Let the macarons cool before removing them from the parchment. Sandwich them in pairs with your choice of filling. I used vanilla pastry cream for some and chocolate ganache for others.
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