Ingredients
Scale
- 100g Fine almond flour (sifted)
- 100g Powdered sugar
- 70g Egg whites (approximately 2 large eggs, at room temperature)
- 70g Granulated sugar
- 1/4 tsp Cream of tartar
- A pinch of salt
- 150g High-quality white chocolate (chopped or chips)
- 60ml Heavy cream
- 1 Vanilla bean pod (scraped) or 1 tsp vanilla bean paste
- 1 tbsp Unsalted butter (room temperature)
Instructions
- Combine your almond flour and powdered sugar in a fine-mesh sieve. Sift them together into a large bowl. If you find large bits of almond flour that won’t pass through the sieve, discard them or process them in a food processor until fine. This ensures your macaron tops are perfectly smooth and professional-looking.
- In a clean, grease-free glass or metal bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and salt. Slowly stream in the granulated sugar while increasing the mixer speed to medium-high. Continue beating until you achieve stiff, glossy peaks. The meringue should stand straight up when you lift the whisk.
- Fold the dry ingredients into the meringue in three batches. Use a spatula to cut through the center and fold over. Once combined, begin the “macronage”: press the batter against the sides of the bowl to deflate some air. Continue until the batter flows like “slow lava” or reaches a ribbon-like consistency. You should be able to draw a figure-eight with the batter without it breaking.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper. Hold the bag vertically. Once piped, tap the tray firmly against the counter 4-5 times to release air bubbles. Let the shells sit at room temperature for 30-60 minutes until a “skin” forms and they are no longer sticky to the touch.
- Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes. They are done when the “feet” are set and the shells do not wobble when lightly touched. Remove from the oven and let them cool completely on the baking sheet before attempting to peel them off. This prevents sticking and tearing.
- Place the chopped white chocolate in a small heat-proof bowl. In a small saucepan, heat the heavy cream and the scraped vanilla bean seeds until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for two minutes. Gently stir until smooth, then whisk in the butter. Cover with plastic wrap touching the surface and refrigerate until it reaches a pipeable consistency (about 1-2 hours).
- Match up macaron shells of similar sizes. Pipe a small dollop of the vanilla bean ganache onto the flat side of one shell. Top it with its partner shell and press lightly until the ganache reaches the edges. For the best flavor and texture, store the assembled macarons in the refrigerator for 24 hours to “mature” before eating.
- Cook Time: 60 minutes (plus 30-60 minutes resting time)