Vanilla Macarons Recipe by Ludivine
Cooking Instructions 12 minutes 1 The day before, separate the egg whites from the yolks. 2 On the day of baking, blend the almond flour and powdered sugar together, then sift the mixture. Add the vanilla bean seeds. 3 Make an Italian meringue. Beat the egg whites until foamy. Gradually add the granulated sugar in three parts while continuing to beat. 4 Gently fold the almond flour and powdered sugar mixture into the meringue with a spatula, starting from the center. Add the food coloring. 5 Transfer the batter to a piping bag and pipe small rounds onto a baking sheet. Let them sit at room temperature for 1 1/2 hours to form a skin. 6 Prepare the filling. Whip the powdered sugar, heavy cream, and vanilla extract in a bowl until stiff peaks form. Chill until ready to use. 7 Bake the macarons in a convection oven for about 12 minutes. Let them cool, then remove from the baking sheet. Pipe the whipped cream filling onto one shell and top with another shell to make a macaron. 1 The day before, separate the egg whites from the yolks. 1 The day before, separate the egg whites from the yolks. 2 On the day of baking, blend the almond flour and powdered sugar together, then sift the mixture. Add the vanilla bean seeds. 2 On the day of baking, blend the almond flour and powdered sugar together, then sift the mixture. Add the vanilla bean seeds. 3 Make an Italian meringue. Beat the egg whites until foamy. Gradually add the granulated sugar in three parts while continuing to beat. 3 Make an Italian meringue. Beat the egg whites until foamy. Gradually add the granulated sugar in three parts while continuing to beat. 4 Gently fold the almond flour and powdered sugar mixture into the meringue with a spatula, starting from the center. Add the food coloring. 4 Gently fold the almond flour and powdered sugar mixture into the meringue with a spatula, starting from the center. Add the food coloring. 5 Transfer the batter to a piping bag and pipe small rounds onto a baking sheet. Let them sit at room temperature for 1 1/2 hours to form a skin. 5 Transfer the batter to a piping bag and pipe small rounds onto a baking sheet. Let them sit at room temperature for 1 1/2 hours to form a skin. 6 Prepare the filling. Whip the powdered sugar, heavy cream, and vanilla extract in a bowl until stiff peaks form. Chill until ready to use. 6 Prepare the filling. Whip the powdered sugar, heavy cream, and vanilla extract in a bowl until stiff peaks form. Chill until ready to use. 7 Bake the macarons in a convection oven for about 12 minutes. Let them cool, then remove from the baking sheet. Pipe the whipped cream filling onto one shell and top with another shell to make a macaron. 7 Bake the macarons in a convection oven for about 12 minutes. Let them cool, then remove from the baking sheet. Pipe the whipped cream filling onto one shell and top with another shell to make a macaron. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Apple Muffins Recipe Coconut Milk Chicken with Sweet Potatoes Coconut Rice (Narali bhat) 3 ingredients cookies Ricotta Zucchini Pasta 🍝 Best Apple Muffins Recipe Coconut Milk Chicken with Sweet Potatoes Coconut Rice (Narali bhat) 3 ingredients cookies Ricotta Zucchini Pasta 🍝 Mandazi's Paneer Bread Roll Matar Paneer Thali Mutton yakhni plao Kaju Badam Katli (Cashew Almond Burfi) Beef Nihari Butter Cake 3 Ingredient Coconut Ladoo Kesar Mango Firni Chocolate cake 🎂🎂 Mandazi's Paneer Bread Roll Matar Paneer Thali Mutton yakhni plao Kaju Badam Katli (Cashew Almond Burfi) Beef Nihari Butter Cake 3 Ingredient Coconut Ladoo Kesar Mango Firni Chocolate cake 🎂🎂