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Vanilla Macaron

Classic Vanilla macaroons are hard to beat. Try our recipe or contact us and let us help you out.

Vanilla Macaron

Macaron meringue

  • 150g almond flour, sifted twice

  • 150g icing sugar

  • 110g egg whites

  • 1 1/2 vanilla bean

  • 150g sugar

  • 37g water

Vanilla ganache:

  • 200g Double cream

  • 3 vanilla beans from Madagascar

  • 220g white chocolate



  • For the biscuits:

  • Sift the almond flour and icing sugar in a medium bowl. Split the vanilla beans and scrap the seeds. Add them to the almond flour & powdered sugar mixture. Add 55g (half) of your egg whites to the almond/sugar/vanilla mixture, without mixing them.

  • In a small saucepan, combine the water and 150 grams of sugar and bring to a boil until it reaches 118c. 

  • Place the other half of the egg whites in the bowl of a mixer with a whisk attachment.

  • When the sugar syrup is at 115c start beating the whites on medium speed until they reach soft peaks.

  • Pour the sugar at 118c over the egg whites. Beat until the temperature of the mixture drops to 50’C. Fold the meringue into the almond-sugar-egg white mixture until it’s homogeneous. Place in a large pastry bag with a plain #11 tip.

  • Pipe rounds of the meringue dough onto the prepared parchment paper. 

  • Leave the meringues out at room temperature for at least 30 minutes. This is a very important step as the piped meringue rounds develop a thin ‘crust’ over their surface during the rest.

  • Preheat the oven to 175c. Bake the meringues for exactly 12 minutes. Open the oven door quickly-twice during cooking. When the Biscuits are cooked slide the parchment paper onto a work surface and leave them to cool.

For the vanilla ganache:

  • Preheat the oven to 160c.

  • Split the vanilla beans in half and scrap the seeds with the tip of a knife. Add them to the double cream along with beans. 

  • Bring to a boil in a small saucepan. Remove from heat.

  • Cover and let infuse 30 minutes.

  • Place the chopped white chocolate in a bowl of a bain-marie and melt. Remove the vanilla beans from the cream and pour the mixture over the melted chocolate in three addition. 

  • Mix until smooth and scrap the mixture in a container. 

  • Cover with plastic wrap and let it cool in the refrigerator.

  • Pipe a generous amount of the ganache onto the underside of your biscuit then sqaush it down gently with another biscuit.

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