How to Make Fresh Vanilla Bean Macaroons
DIY Macaroons Made with Fresh Vanilla Beans
Everyone's favorite tea time treat, Macaroons, have never been so easy to make!
Using vanilla beans sure can be a treat; especially when you are using them to flavor these sinfully delicious macaroons. Check out this quick video to help step your own Macaroon skills up with one of our many vanilla bean flavors.
These macaroons were made with world-class vanilla beans from Slofoodgroup
The natural vanilla flavor you can count on with Slofoodgroup. The number one online source for premium organic vanilla from Madagascar, award-winning Tahitian vanilla beans, and other high-quality gourmet spices.
Recipe for Italian Macaroon with Tahitian Vanilla:
For the Macaroon Shells:
- 140g almond flour
- 140g powdered sugar
- 100g egg whites - divided equally into two bowls
- 40g filtered water
- 100g granulated sugar
- 1 vanilla bean, scraped
- White food coloring (optional)
For the White Chocolate Ganache:
- 60g heavy whipping cream
- 180g white chocolate chips
Start by wiping bowls and whisk with lemon juice and a paper towel, this helps eliminate any fat on your utensils. If any fat is in your bowl, it will prevent your egg whites from beating into a meringue.
Measure out your almond flour and powdered sugar. Sift together into a bowl.
Make sure to discard any larger pieces of almond, otherwise, you will end up with a lumpy macaron shell. Set bowl aside.
Measure your egg whites into two separate bowls, 50g each.
Add one bowl of egg whites (50g) to the bowl of sifted ingredients. With a rubber spatula, mix until well combined. The mixture will seem very dry at first, but keep mixing until a thick, smooth paste has formed. Make sure there are no lumps left in your almond mixture. Cover with glad-wrap and set aside.
Measure out the granulated sugar and water into a clean saucepot.
Place onto the stove at a low/medium heat. Do not stir sugar mixture. The syrup will begin to boil softly. Watch syrup carefully, checking the temperature frequently with an infrared thermometer. It is important to have a precise measurement of temperature as a few degrees hotter/cooler can ruin the meringue. Unfortunately, candy thermometers are often not very precise for this process.
Once the simple syrup has reached 110 degrees C, you will simultaneously begin to beat your second batch of egg whites.
Place egg whites into the bowl of a stand mixer, and beat at a low to medium speed.
Keep an eye on your sugar syrup, but do not mix.
When your egg whites are very frothy and foamy, they are ready for the syrup. This stage is before soft peaks, they will not hold any kind of peak. (if your egg whites are frothy before your syrup reaches 118 degrees C, you can turn the mixer down to low until syrup reaches the correct temperature.
Once the syrup has reached 118 degrees C, turn your mixer to medium speed, and slowly pour the syrup into the egg whites along the side of the bowl.
Once all the syrup has been added, turn the mixer up to medium-high. Do not leave meringue, and check frequently to prevent overbeating. Beat until you have reached soft peaks, and add gel coloring if you choose to do so.
Continue mixing until stiff peaks have been reached. Stiff peaks will stand straight up without curling over. Only beat until meringue has reached this stage and no further.
Add 1/3 of the meringue, and scraped vanilla bean to the almond paste you made previously. With a rubber spatula, fold in the meringue. Fold in a circular motion, scraping around the bowl, and cutting through the middle. Be careful not to knock out the air you beat into the meringue, only fold until mixture is barely incorporated. Add another 1/3 of the meringue, and repeat.
Add the remaining 1/3 of the meringue, and continue folding in a scraping and cutting motion. At this point, you want to remove some of the air from your meringue. Push the batter along the side of your bowl to knock some of the air out. Once the batter flows off your spatula and forms a figure eight without breaking, it is ready to pipe.
Fit a piping bag with a large round tip, and pour your batter into the bag.
Start piping small circles of batter onto your macaroon mats. (I would recommend using a macaroon mat in place of parchment paper, as the mats help regulate the heat better.)
Once your macaroons have been piped onto the mat, preheat your oven to 300 degrees Fahrenheit. Every oven has a different temperament, so you will have to spend some time learning what works for you for temperature and baking time. I would recommend using this temperature as a starting point and adjust accordingly.
Bang each macaroon tray firmly on the counter, to help release air bubbles. Pop any remaining bubbles with a toothpick.
Allow your macaroons to rest for approximately 30 to 60 minutes, or until macaroons are very dry on top and have lost their sheen. Drying time will differ greatly, depending on your climate.
Bake macaroons one tray at a time on the middle rack for 12-14 minutes. (Adjust bake time depending on your oven)
To prevent macaroons from browning on top, place a pan on the rack above the baking macarons.
Allow macaroons to cool completely before filling.
Place cream and chocolate in a microwave safe bowl, and heat for 30-second intervals until completely melted ( stirring in between intervals).
Add gel food coloring at this point if you wish to do so. Cover, and allow to set.
Place ganache in a piping bag, with the desired tip attached. Pipe half the macaroon shells with ganache filling. Sandwich cookies together.
Macaroons will keep for a week (in an airtight container) in the fridge, or 1-2 months in the freezer.
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