Vanilla Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Not required.

Used the above ingredients to make the macaron shell.

For vanilla cream:

• 100ml of warm milk
• 1 egg yolk
• 21 teaspoon castor sugar
• 12g of corn flour
• 1 vanilla pod

Direction:

1. First, create macarons shells based from the basic macaron recipe without adding the food coloring.
2. Then start preparing the vanilla cream by mixing cornflour and castor sugar in a bowl.
3. Put the egg yolk afterwards, mix it well and add in the warm milk.
4. Add the split and scraped vanilla pod.
5. Put the mixture in a saucepan and cook it under medium heat for 5 minutes.
6. Stir the mixture constantly until it thickens.
7. Remove the saucepan from heat.
8. Put the cream into a bowl and cover it with plastic wrap.
9. Allow cooling in room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.

Macaron Tip; these macrons will taste even better when served 12 to 24 hours after being made.