Today’s yuminess is Pure Vanilla Macarons in the middle i have a delicious chocolate ganache.
You take one bite and you definitely want more .
They are so good , lett me share with you the recipe and step by step how i make macarons.
Pure Vanilla Macarons
- 240 g egg whites
- 70 g caster sugar
- 300 g ground almonds
- 1 vanilla bean
- 300 g icing sugar
- 300 g caster sugar for making the sirup
- 100 g water for making the sirup
Put the icing sugar, ground almonds and 120 g of egg whites together in a large bowl and mix to a paste.
Put the 100 g water and 300 g caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens – I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
Whisk the remaining 120 g egg whites and 70 g of sugar and the vanilla bean in a small bowl until medium-stiff peaks form
When the sugar sirup reach 115 C/ 239 F slowly pour in the sugar sirup.
whisking until the mixture becomes stiff and shiny.
Tip the almond paste mixture into the meringue mixture and stir gently until the becomes stiff and shiny again.
Spoon the mixture into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them.
Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes 160 C with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
When cool, sandwich the macaroons together with a delicious chocolate ganache .
The recipe is on my other blog use google translate
They can be kept for a couple of days, if they hang around that long!