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Vanilla macarons
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Delicate vanilla macarons perfect for a lavish afternoon tea experience.
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 1 tsp vanilla bean paste
  • 90g white chocolate, chopped
  • 40.40 gm thickened cream
Instructions:
  • Prepare the 3 large baking trays by greasing them and lining them with baking paper. Combine almond meal and icing sugar in a bowl by sifting them together.
  • With an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly incorporate sugar until dissolved. Mix in vanilla and beat briefly. Gently fold in half of the almond mixture until just combined, then fold in the rest until smooth and glossy (expect a slight breakdown of the mixture).
  • Transfer the mixture into a large snaplock bag. Cut off a 1cm tip from one corner. Squeeze out 4cm rounds of the mixture onto lined trays, leaving 3cm of space between each round. Gently tap the trays on the counter to eliminate any air bubbles. Let it sit for 1 hour.
  • Preheat your oven to 130°C/110°C fan-forced. Bake macarons on a single tray for 18 to 20 minutes until the tops are firm. Let them cool on the tray and then transfer them carefully to a wire rack.
  • Prepare the filling by combining chocolate and cream in a microwave-safe bowl. Heat in the microwave on high for 1 minute or until the chocolate has melted. Stir with a metal spoon until well combined. Chill in the refrigerator for 10 minutes until the mixture thickens and is easy to spread.
  • Spread a generous amount of filling on half of the macarons, then press the remaining macarons on top to create delicious sandwiches. Allow them to sit until the filling is perfectly set, then serve and enjoy!

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