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Vanilla Macarons with Chocolate Cream

Baking and Desserts • French

Time 1 hour 20 minutes

Ingredients 8

Servings 6

Description

If you are using food coloring, add it while whipping the egg whites.

Ingredients

Chopped almonds 5 oz
Water 0 fl oz
Egg white 3 pieces
Powdered Sugar 10 oz
10% cream 5 fl oz
White Chocolate 5 oz
White Beans 2 pieces
Red Food Coloring 0 oz

Step-by-Step Guide

Step 1

Leave the eggs at room temperature overnight, separating the whites from the yolks.

Step 2

For making macarons, it's better to use ready-made almond flour. If you don't have it, you can make it yourself with a good blender. To do this, pour boiling water over the almonds and let them sit for 10–15 minutes under a closed lid. Then drain the water and remove the skins from the almonds. The peeled nuts should be thoroughly dried and cooled in the refrigerator (it's best to do this the day before).

Step 3

The blender blade should also be kept in a cold place so that it doesn't heat up too much during grinding, preventing the oil from being released from the nuts. Grind the almonds until they are almost flour-like, otherwise, the shape of the finished macarons will be affected. Measure exactly 150 grams of flour and sift it.

Step 4

Sift 150 grams of powdered sugar into the flour, shake the bowl, and sift everything together again so that the mixture is aerated and well combined.

Step 5

Add half of the egg whites (i.e., 1.5) and vanilla, do not mix.

Step 6

Combine the water with the remaining 150 grams of powdered sugar and place it over low heat. Bring to 250°F (the syrup will become clear) and remove from heat.

Step 7

Whip the second part of the egg whites with a mixer until peaks form. While continuing to whip the egg whites, gradually add the syrup (whip until the mixture becomes thick and glossy).

Step 8

Carefully fold the whipped egg whites into the almond mixture until homogeneous.

Step 9

Using a pastry bag, pipe small circles (about 4 cm) onto a baking sheet lined with parchment paper, leaving some space between them. Then leave the macarons in a well-ventilated area for 1 hour so that a film forms on the surface, preventing them from cracking in the oven.

Step 10

Bake the macarons at 355°F for 10–12 minutes. Then remove the baking sheet from the oven and transfer the sheet with the baked meringues to a flat surface. Allow to cool completely, after which carefully peel the macarons off the paper.

Step 11

To prepare the cream, split the vanilla beans in half, scrape out the seeds with a knife, and add them along with the cream to a saucepan. Bring to a boil over medium heat.

Step 12

Break the chocolate into pieces and add it to the still-hot cream. Mix well until the chocolate is completely dissolved. Allow the cream to cool.

Step 13

Using a pastry bag or a spoon, place the cream on one half of the almond cookie, then cover it with the other half.