Make these delicious vanilla bean macarons today. These vanilla macarons are filled with buttercream and pastry cream made from vanilla beans.
- 1/3 cup of blanched, sliced almonds (71 grams)
- 1 cup of sugar for confections (117 grams)
- 2 big, room-temperature egg whites
- 1/4 cup of sugar, granulated (53 grams)
- 1/4 of a vanilla bean's seeds
- 1 drop of copper-colored gel food coloring
- One-third cup of Swiss meringue buttercream
Bake at 350 degrees with the rack in the lower third. Almonds should be processed in a food processor for about a minute, or until as fine as possible. Confectioners' sugar should be added. Process for about a minute to mix.
Use a fine-mesh sieve to filter the almond mixture. Transferring the sieve's contents to a food processor allows you to grind and re-sift the material while squeezing clumps. Continue until the number of solids in the sieve is less than 2 teaspoons.
Granulated sugar and egg whites are combined by hand whisking. Beat for two minutes at medium speed (speed 4 on a KitchenAid). Accelerate to medium-high speed (6) and beat the two-minute mark. After 2 more minutes of beating on high (8).
When you remove the whisk out of the bowl, the beaten egg whites will hold stiff, glossy peaks. Add the vanilla bean seeds and food coloring, then beat for 30 seconds at maximum speed.
Combine all of the dry ingredients. Use a spatula to fold from the bowl's bottom up, then firmly press the flat side of the spatula through the center of the mixture. Simply continue until the batter flows like lava, about 35 to 40 full strokes.
Place a pastry bag into a glass with a 3/8-inch round tip attached. Put batter in the bag and zip the top. Use paper to line two hefty baking sheets and dab some of the batters that are still in the bowl onto the corners.
Pipe batter into a 3/4-inch circular with the piping tip 1/2 inch above the baking sheet, then swirls the tip to one side. Repeat, separating rounds by 1 inch. To get rid of air bubbles, forcefully tap sheets against the counter two or three times.
Bake 1 sheet at a time, turning it over halfway through, for 13 minutes, or until it rises and just set. Cool down. On the flat sides of half the cookies, pipe or spread the filling, top with the other half. Keep chilled after wrapping with plastic.
A simple buttercream and pastry cream are used to fill perfect vanilla bean macarons, which are simply flavored with pure vanilla bean. Try this recipe and place a comment.