Classic Vanilla macaroons are hard to beat. Try our recipe or contact us and let us help you out.
150g almond flour, sifted twice
150g icing sugar
110g egg whites
1 1/2 vanilla bean
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.