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French vanilla macarons
French vanilla macarons
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Prep Time:
135 minutes
Cook Time:
35 minutes
Total Time:
170 minutes
Create a decadent dessert by sandwiching white chocolate cream between vanilla macaroon cookies.
Ingredients:
  • 120g almond meal
  • 215g icing sugar
  • 3 Free Range Egg whites
  • 1 vanilla bean, split, seeds scraped
  • 160g white chocolate
  • 60ml thickened cream
Instructions:
  • Prepare two baking trays by lining them with parchment paper.
  • Combine almond meal and icing sugar in a food processor; pulse until finely ground.
  • Beat egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Add caster sugar and vanilla seeds, beating until sugar dissolves. Transfer mixture to a large bowl and sift almond meal mixture over in 2 batches, folding well after each addition.
  • Pipe the macaron mixture onto prepared trays using a piping bag with a 2cm plain nozzle, forming 4cm discs. Gently smooth the tops with a damp finger. Allow to sit for 30-60 mins until the tops are dry and firm to the touch.
  • Preheat your oven to 120C. Bake the macaroons for 30-35 minutes or until they feel firm to the touch. Allow them to cool on the trays.
  • In a medium glass microwave-safe bowl, gently mix the white chocolate and cream together. Microwave in 30-second intervals until the chocolate is melted and the mixture is silky smooth. Chill in the fridge for 1 hour until it thickens. Transfer the mixture to a piping bag with a 5mm plain nozzle for piping.
  • Gently lift the macaroons off the baking paper using a palette or butter knife. Spread white chocolate mixture on half of them, then top with the remaining macaroons to create sandwiches.

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