For some reason I haven't been able to replicate the french macarons I made with Talida at ICE. This batch was not bad but they were not good. As you can see I didn't quite get any "foot" around the edges. Also, the shells are not smooth like and matte. After reading recipes from Tartelette, her base recipe seems fool-proof. So I gave it a shot. Regardless, the flavors were good and everyone still ate them up. I've yet to find french macarons here in Montgomery, Alabama, so I'm guessing not many even know what one is.
vanilla bean french macaron
adapted from tartelette
- 90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge, covered or 24-36hrs at room temperature, covered)
- 25 gr granulated sugar
- 200 gr powdered sugar
- 110 gr almonds (slivered, blanched, sliced, whatever you like)
- 1 teaspoon vanilla bean paste
- 1 batch of vanilla bean buttercream
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
- Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add sugar-almond mixture and vanilla bean paste to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F (convection - 300F regular). When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
- Fill a pastry bag with buttercream and pipe on the macarons.