I love making macarons, so here is another macaron recipe. I really wanted to make Maple Buttercream with this, but my mom used all the maple syrup. I needed a cup and a half of maple syrup…. ohh well. So I just used thickened ganache as the filling. It’s extremely simple and usually people have the ingredients on hand. For the actual macaron, I actually used a real vanilla bean; so I hope you have some in stock because that stuff is super pricy!!!!! Hope you enjoy 🙂
I got the vanilla macaron recipe from the book Les Petits Macarons by Kathryn Gordon & Anne E. McBride
Recipe: Vanilla Macaron (French Meringue Method)
In a mixing bowl, combine the almond flour, icing sugar and sea salt. Mix the ingredients together with a whisk until it is well-combined. Then sift the flour mixture on a piece of parchment paper. You can do this once or twice. Save the flour for a later step.
In a stand mixing bowl, hand whisk the powdered egg whites, granulated sugar, aged egg whites, cream of tartar and vanilla. Some notes about the ingredients. Aged egg whites are egg whites that have been aged for 12 to 36 hours. Aged egg whites gives a better structure than egg whites that have been just cracked. For the vanilla bean, split it lengthwise and scrape the vanilla beans in the granulated sugar before mixing.
Hand whisk the ingredients until it is well combined. Use the stand mixer’s whisk then and mix the liquid mixture for 9 to 11 minutes on medium speed (4 or 6). It will be done once you turn the bowl upside down and the meringue doesn’t move.
Once the meringue is done, fold in the flour mixture in the meringue mixture. You want to mix as little as possible; therefore use the J fold. The J fold is a method by stirring in a J motion with your wrist. It should incorporate the mixture the fastest possible way.
Fold the mixture into a pastry bag and use a smaller round tip. Pipe then out into one inch macarons.
Wait an hour for them to establish a skin. You will know it is done once the skin bounces back. Once set, bake at 300 F for 15-20 minutes. Bake on the middle shelf.
Btw- I piped my macarons with that tip on top and I didn’t mean too. I have made way to many cream puffs in my life time.
While they are cooling, make the dark chocolate ganache. I just used two- bitter 4 oz. chocolates and one half-pint of whipping cream. That is all you need.
To make the ganache: Melt the chocolate on a double boiler or use a stainless steel bowl over a boiling pot. While that is melting, heat the heavy cream until it is about to boil. Add the cream to the melted chocolate. Whip the mixture every 5 minutes for about a half-an-hour. It should thicken by then to be a filling.
Once the ganache is done, use a pastry bag to pipe the ganache on the macarons. For the macarons, find a perfect pair, fill it with the ganache and twist. Voila you just made macarons 🙂
I hope this recipe was simple enough to follow. Just comment below if you have any questions 🙂
Hope you have a great day and thank you for reading.