My Vanilla Macarons à la Parisienne.
You can cook My Vanilla Macarons à la Parisienne using 5 ingredients and 17 steps. Here is how you cook it.
Ingredients of My Vanilla Macarons à la Parisienne
- Prepare 40 grams of Large egg white.
- Prepare 30 grams of Granulated sugar.
- You need 40 grams of Almond flour.
- Prepare 60 grams of Powdered sugar.
- You need 3 cm of Vanilla beans.
My Vanilla Macarons à la Parisienne instructions
- Measure out 40 g of egg white from a large egg. Sift the almond powder and powdered sugar together. (The powdered sugar I use has cornstarch in it.).
- To make the meringue, add the granulated sugar to the egg whites little by little while beating (After 6 to 7 minutes it should become like an Italian meringue (a meringue made with sugar syrup)..
- Take the sifted dry ingredients and sift them once more into the meringue from Step 2. Then, fold using a cut-and-fold motion..
- Add the vanilla beans to Step 3. (If you add too much the macarons will be very sweet, so just add enough to make them fragrant.).
- Next, scoop the batter up from the bottom and bring it towards the center, as if you were stroking the batter gently with your spatula. (This method is called macaronage.).
- Scoop and mix the batter in this way until it falls thickly in a ribbon-pattern from the spatula. (Don't over-mix. Aim for a consistency that can be piped easily.).
- Put the batter in a piping bag, and squeeze out onto a lined baking sheet leaving 3 cm between each blob. (My batter barely spreads at all at this stage.).
- This batter dries quite fast, so leave it as is for about 20 to 30 minutes. (Preheat the oven to 200°C, or 392 Fahrenheit).
- If you bake for about 3 minutes to start at 200°C (392 Fahrenheit), the batter will rise up as shown and you'll get a little "pied" (foot). Open the oven door to lower the temperature..
- Turn the temperature down right away to 150°C (302 Fahrenheit), and bake for 10-15 minutes. (If it looks like the tops are getting burned, open the oven door again to lower the temperature. You can also cover the tops with foil.).
- For the buttercream filling, refer to https://cookpad.com/en/recipes/153868-delicious-buttercream or use whatever cream you like. https://cookpad.com/us/recipes/153868-delicious-buttercream.
- Put the cream in a piping bag, and fill each macaron with as much as you like. Sandwich the halves together and they're done..
- This is the powdered sugar I used. It has some cornstarch in it, and I've never once had my macarons fail when using it.
- The batter mixing method in Step 5 (macaronage) is often described as 'pressing down' with a spatula, but I've had my macarons fail may times if I press the batter. I recommend just stroking it gently..
- I have a suspicion that that oil from the vanilla beans, which produces a great fragrance, also helps the macarons to puff up. My macarons turned out puffy as shown in the photo….
- The drying time required in Step 8 depends on the weather that day, but I think they turn out best if left for a long time. If you can touch the surfaces without any batter sticking to your finger, then they're okay..
- The baking time varies depending on your oven, but I usually lower the heat to 150°C (302 Fahrenheit) and then bake for 15 minutes, covering the tops with a piece of foil halfway through to prevent the surfaces from burning..