Madagascar Vanilla Bean Macarons

These are some of my favorite macarons - light and airy with smooth vanilla flavor.  I generally use Madagascar vanilla beans which tend to have more seeds and a stronger vanilla flavor.  If you prefer more a more mellow and spicy vanilla flavor, try out Mexican vanilla beans instead.  These are filled with my favorite mousseline buttercream recipe and are oh-so-amazing!

The Shells
3 Large Egg Whites, separated at least 24hrs in advance and kept in the fridge
210g confectioner's sugar
125g almond meal/flour
30g granulated vanilla bean sugar
1 Madagascar Vanilla Bean

1.  Follow the Steps 1-7 for basic macaron shell recipe found HERE.

2.  In step 8 pause to add your vanilla.  Split the vanilla bean lengthwise and scrape out the seeds.  This should end up being around 1/8tsp.  Place the seeds in the egg mixture and gently fold in until evenly distributed.

3.  Continue to follow the basic recipe steps 9-14 until the shells are completed.


The Filling
1lb (2 cups) unsalted butter, room temperature, cut in to 1" pieces
3/4 cup granulated vanilla bean sugar
1/4 cup granulated vanilla bean sugar (in a separate bowl)
1/4 cup water
5 large egg whites
1/4tsp cream of tartar
1 Madagascar Vanilla Bean, split with seeds removed
2tsp pure vanilla extract (or 2 additional vanilla beans)

1.  In the bowl of a stand mixer, place egg whites.  Premeasure your cream of tartar and 1/4 cup sugar and place nearby.

2.  On medium-high heat, warm 3/4 cup sugar and 1/4 cup water until sugar is dissolved.  Continue cooking until sugar reaches 200F on a candy thermometer.  When you reach that temperature, turn your mixer on to begin beating the eggs.

3.  When your egg whites become frothy, add the cream of tartar.  Gradually add the 1/4 cup of sugar.  Beat until egg whites form soft peaks and turn the mixer down to a low speed.

4.  Once your boiling sugar mixture reaches 245F on the candy thermometer (firm ball stage), remove from heat and immediately drizzle in to the egg mixture while running the mixer at a low speed.

5.  When all of the hot sugar is added, turn mixer to a high speed and continue beating until the bowl is no longer warm to the touch.  This is essential to preventing separation once you add the butter.

6.  Add the butter one lump at a time and continue beating until the mixture is smooth and fluffy.  This takes about 12-20 minutes.  It will look like ricotta cheese for a while, but don't worry & just keep beating.

7.  Once the mixture is smooth, add in the vanilla bean seeds & vanilla extract.  Mix until just incorporated.

8.  Place your completed filling in a piping bag, on a cupcake, cake or whatever you want.

Keep at room temperature and do not refrigerate before it has been spread or piped.
Makes enough for 80 macarons, or enough to frost a 2-layer 8"-10" cake.

Classic Mousseline Buttercream

I'm really picky when it comes to buttercream.  I loathe overly sweet buttercreams made with confectioner's sugar.  I worship the light, decadent and airy texture achieved with cooked buttercreams.  What's a cooked buttercream, you ask?  These are made with an egg white base that is cooked with the addition of boiling sugar.  The airiness of the whipped egg whites give this recipe such a wonderful texture you can't achieve another way.  While this requires a little more technique, I promise the results will knock your socks off.

There are several variations to a cooked buttercream, but this is my favorite mousseline recipe following the Italian method.  It is a great base for any flavor, color or concoction you can dream up.  Check out other posts for specific flavors.

Mousseline Buttercream
1lb (2 cups) unsalted butter, room temperature, cut in to 1" pieces
3/4 cup granulated sugar
1/4 cup granulated sugar (in a separate prep bowl)
1/4 cup water
5 large egg whites
1/4tsp cream of tartar

1.  In the bowl of a stand mixer, place egg whites.  Pre-measure your cream of tartar and 1/4 cup sugar and place nearby.

2.  On medium-high heat, warm 3/4 cup sugar and 1/4 cup water until sugar is dissolved.  Continue cooking until sugar reaches 200F on a candly thermometer.  When you reach that temperature, keep cooking, but take a minute to turn your mixer on high to begin betting your eggs.

3.  When your egg whites are frothy, add the cream of tartar.  Gradually add the 1/4 cup of sugar.  Beat until egg whites form soft peaks, then turn the mixer down to a low speed.

4.  Once your boiling sugar reaches 245F (firm ball stage), remove from heat and immediately drizzle in to the egg mixture.

5.  When all of the hot sugar is added, turn the mixer to a high speed and continue beating until the bowl is no longer warm to the touch.  This is essential to preventing separation once you add the butter.

6.  Add the butter one lump at a time and continue beating until the mixture is smooth and fluffy.  This takes about 12-20 minutes.  It will look like ricotta cheese for a while, but don't worry & just keep beating.

7.  Once the mixture is smooth, add in the flavoring or coloring of your choice - vanilla, chocolate, raspberry, hazelnut etc.  Mix until just incorporated.

8.  Place your completed filling in a piping bag, on a cupcake, cake or whatever you want.

Keep at room temperature and do not refrigerate before it has been spread or piped.
Completed desserts can be stored in the fridge, but remember to remove 1hr prior to serving to all the buttercream to warm up.
Makes enough for 80 macarons, or enough to frost a 2-layer 8"-10" cake.

Macaron Tips & FAQ

You're either considering making macarons, or have attempted to make them.  While challenging, these are not impossible.  My first batch was a home run.  My second batch was terrible.  It takes a little practice, but don't get discouraged - they're worth it!

First Time Tips

1. Precise measurements is key.

2. Be patient.  These can take about 2hrs to make and there really isn't a time shortcut you can take.

3. If you're unsure as to whether your oven "runs hot" or "runs cool" bake one sheet at a time to check consistency after they cool.  Yes, it will take more time, but it will also allow you to try and least 3 different baking lengths in your first attempt.

What Happened?  My macarons turned out all...

...All runny when I piped them out.  It sounds like you overmixed.  Next time, when folding in the dry goods stir just until the dry pockets are gone.

...Sticky & fell apart!  It sounds like you didn't bake them long enough.  Keep your oven temperature consistent and try adding on 1-2 minutes increments of time until they come out just right.

...Dry, hard and cracking.  It sounds like you baked them too long.

...Hollow under the cap.  It sounds like they're overcooked but not petrified like above.  Just put more filling in and don't worry about it!

...Awesome.  Congrats!  Send me any tips/tricks you found helpful.  Oh, and enjoy eating those little pieces of heaven.

Can I...?

...Use something other than almond meal?  No, sorry.  These are a nut-based treat so while they're not friendly to our friends with nut allergies, they can easily be gluten free.

...Reduce the amount of time to make this?  I wish!  These are about patience and building up suspense for a delicious treat.  No wonder they're at least $2 a piece at bakeries!

Macarons - The Basic Recipe

Red is the new black.  Thirty is the new forty.  Macarons are the new cupcake.  You've all heard these cliches, cringed at them, and mocked them.  Macarons are delicious and that's why they're my current obsession.  There is no doubt these are high-maintenance pieces of heaven.  Here's my step by step guide for the basic French-method macaron.  You can use this as a base for nearly any flavor.

The Biggest Thing
Macarons are all about precision so exact measurements are essential.

The Stuff
3 Large Egg Whites, separated at least 24hrs in advance & kept in the fridge
210g confectioner's sugar
125g almond meal/flour
30g granulated sugar
Kitchen Scale
Food Processor
Hand/Stand mixer with whisk accessory
Fine Sieve
Large Stainless Steel Bowl, chilled in the fridge
Big Mixing Bowl
Spatula
Pastry Bag, Coupler, Large Tip (appx 0.5" opening)
Baking Sheets
Parchment Paper
Patience (lots of this one)

The Steps
1.  A few days before making macarons, you need to separate and "age" your separate your egg whites.  Older egg whites will hold air better and air is an essential to the texture of the shell.  Keep your separated eggs 24hrs up to 5 days in a sealed container in your fridge.

2.  Several hours before baking, take your egg whites out of the fridge and allow them to warm up to room temperature.

3.  Precisely measure the almond meal and confectioner's sugar using your kitchen scale.  Place in the food processor.  Finely grind for 2-3 minutes.  This allows the two ingredients to mix completely and helps minimize larger bits of almond meal.

4.  Sift the almond & sugar mixture through a fine sieve.  This is essential to a smooth batter.  As you sift, you will notice larger bits of almond meal that don't pass through the sieve - this is ok and you shouldn't try to force through.  The amount should be small (1/2T) and shouldn't be enough to unbalance your batter.  Set this bowl aside.

5.  Measure your 30g of granulated sugar and set aside, ready to go.

6.  Pour your egg whites in to the large stainless bowl and start beating at a med/high speed.  When the whisk starts to leave marks add 1T of granulated sugar to the eggs.  Keep beating and slowly adding the remaining sugar over the next two minutes.  Continue beating until your egg whites form stiff peaks and appear dense & creamy.

7.  From here on out everything else is done by hand.  Continuing to use electrics after this point will deflate your batter and ruin the texture.

8.  This is where you add color/flavor if you're planning to do so.  And yes, it's done by hand.

9.  Start to gently fold in your dry ingredients in to the egg mixture.  Go slowly here so you don't deflate your eggs.  Place about 1/5 the dry ingredients near the side of the bowl and slide your spatula down the side of the bowl under the eggs whites and bring to the top.  Continue this folding motion while adding in the remaining dry ingredients in 4 more additions.  Carefully fold and mix until no dry pockets remain.  Be careful not to overmix here.

10.  Prep your baking sheets by covering with parchment paper.  I find this more effective than silicone sheets which still tend to stick to the final shell.  Now is also when you should prep your pastry bag & tip.

11.  Transfer your batter to your pastry bag and begin piping your macarons in 1" to 1.5"diameter disks.  I actually print dark circles that I place underneath the parchment paper to keep the size consistent.  Just remember to remove the paper prior to baking.

12.  Once you are done piping, set aside for 1hr prior to baking.  This helps to dry the batter and establish that crunchy texture on the outside, and allows the cap to lift uniformly when baking.

13.  Preheat your oven to 275 degrees.  Baking is where I've been most frustrated as every oven is different which impact baking temperature and duration.  I've found that 275 for 17 minutes is ideal for my oven.  Your baking can range from 275 to 300F in a time range of 13 to 18 minutes.  After 12 minutes watch closely and avoid opening the oven prior to that.  If you're unsure of your oven it's better to cook at a lower temperature for a longer time.  Your macarons are done when the cap looks dry and matte and seems firm when lightly touched.

14.  Remove from the oven and let cool on a rack.  I let mine cool completely before removing from the parchment paper to ensure they'll come off cleanly.  Your final product should have a smooth rounded crown and nice flat foot.

15.  Fill these beauties with the filling of your choice - buttercream, ganache, curd or whatever!

16.  Once assembled store overnight in an airtight container in the fridge.  This will allow your filled macarons to take on that "soft" texture inside while retaining that nice outer shell "crunch."  These are best consumed within 48 hours of making.

Makes about 60 completed macarons.

Welcome!

Hi everyone - I'm super excited to begin sharing my baking adventures with you.

Who am I?  I'm so glad you asked!  I'm a nearly 30-something macaron, cupcake, and anything sweet leisure baker in San Francisco.  I've been baking for as long as I can remember thanks to two talented grandmothers.  I don't have any professional experience and no training, with the exception of a cake decorating class I took when I was 9 years old.

My favorite things to make: any kind of cookie, pies, macarons, cupcakes and anything with caramel.

Why am I doing this?  This is a chance to share delicious things I've found and tested so you can have a chance to enjoy them too.  I love sharing small moments of happiness via sweet treats.  I also have the biggest sweet tooth in the world and this little blog allows me a small excuse to indulge my taste buds.

The biggest question... do I eat everything I bake?  Sadly I have zero willpower when it comes to turning down sweets.  Let's just say the gym and I try to stay friends so I don't feel too guilty.

Here's wishing you happy reading, happy baking and happy eating!