Jul 13

Vanilla Macarons

Vanilla Macarons

Vanilla macarons is a French dessert that everyone loves, it is literally the symbol of French desserts. You can make them with many flavors: chocolate, vanilla, pistachio, etc. Very simple and quick to prepare. Follow recipe.

Ingredients: simple, total time: 1h, 22-25 macarons

Vanilla Macaron Shells:

Vanilla French Buttercream

Preparation:

Vanilla Macaron Shells:

Sift the almond flour and powdered sugar and set aside.
Heat water in a small saucepan on the stove to make a double boiler for the Swiss meringue.
Beat egg whites and sugar in a deep bowl with a mixer at high speed on steam until the sugar is completely dissolved, and the egg whites become foamy.
Remove the mixture from the heat and using a stand mixer with the whisk attachment, on high speed, beat until stiff peaks form, about 2 minutes. Add the vanilla and mix for a few seconds until smooth.
Add the sifted mixture of almond flour and powdered sugar to the bowl, mix all the ingredients well with a spatula, using light movements from the bottom up.
Mix until the mixture is able to separate and form a complete figure '8' without breaking. This method may take some time.
In a cake syringe, with a small opening, draw circles of size 3.8 to 4 cm.
On an oven tray lined with baking paper, with a distance of about 2 cm. Tap the baking sheet on the layer of vegetables a few times to remove all air bubbles from the dough, if any bubbles remain do this with a rolling pin carefully.
Leave the cookies prepared in this way to stand. 10 minutes before baking. Heat the oven to 150 °C without fan.
Bake one pan at a time in the middle of the oven for about 13 minutes. Remove the pan from the oven and let the cookies cool completely on the pan.

Vanilla Buttercream:

Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
Cook the sugar and water syrup until it reaches 115 °C.
Immediately remove from heat. With mixer running, slowly drizzle hot syrup into the bowl with yolks add pinch of salt, vanilla beam, butter at room temperature.
Mix everything well until a uniform mixture.
You can substitute another type of cream, for example Swiss buttercream meringue.

Processing:

Spread buttercream on half of the cookies, leaving some space around the edges. Assemble the sandwich with the top cookie. Repeat the process until you use up the material. Put them in the fridge for a few (2-3) hours before serving.

Buon appetito!