Vanilla Macarons

Ingredients

For 6 servings

• •For the ganache
• •80 g 80 g White chocolate
• •75 g 75 g Liquid cream
• •1 gousse 1 Vanilla foam
• •For macaroons
• •75 g 75 g Almond powder
• •75 g 75 g Ice sugar
• •75 g 75 g Sugar powder
• •2 2 Egg white(s)
• •18 g 18 g Water
• •1 gousse 1 Vanilla foam

Method

1. 1.Preparation of the ganache
2. 2.Cut the vanilla pod in half in length. Scratch the seeds at the tip of a knife. Place the pod and vanilla seeds in a saucepan. Pour in the liquid cream and bring to a boil over low heat. Remove the pan from the heat and allow to infuse for 30 minutes. Then remove the vanilla pod. Add the broken white chocolate to pieces. Heat again by mixing gently for 5 minutes, until the chocolate is melted. Let it cool. Cover with food film and let stand in the refrigerator for one night.
3. 3.Preparation
4. 4.The next day, prepare your macaroons. Remove the egg whites and let them rest at room temperature. Mix the almond powder and icing sugar together for 5 minutes to obtain a very fine powder. Then put them in a bowl.
5. 5.Snow White Assembly
6. 6.In a saucepan, heat water with sugar powder up to 118°C. Meanwhile, get half the egg whites in the snow. Then add the sugar syrup into the robot bowl while continuing to mount the whites in snow. Keep whisking for another 5 minutes so the Italian meringue can be slow.
7. 7.Meringue and incorporation
8. 8.Mix the rest of the egg whites with the almond powder and sieved ice sugar. Scrape the vanilla pod seeds and add them to the preparation. Then add the Italian meringue gradually. Lift the mixture well with a spatula so that the dough remains homogeneous, without dropping the meringue.
9. 9.Preparation for cooking
10. 10.Garnish a socket pocket with macaron dough. Make discs about 3 cm in diameter on a baking sheet covered with sulphurized paper. Make sure to space them properly because they will spread a little while cooking. Let the macaroons rest at room temperature for at least 30 minutes to promote the formation of the collar.
11. 11.Cooking
12. 12.Preheat the oven to 180°C. When it is hot, cook the macaroons for 12 minutes. Remove the plate from the oven and let the macaroons cool before removing them from the sulfurized paper.
13. 13.Assembly
14. 14.When the shells of the macaroons are well cooled, proceed with the assembly. Gently mix the vanilla ganache to soften slightly. Place it in a socket pocket equipped with a 12 mm diameter smooth socket. Place vanilla ganache in the middle of half the macaroons. Then gently surmount with another shell of empty macaron. Press slightly to paste both shells, while spreading the ganache well. Reserve the vanilla macaroons in the refrigerator until serving. Once garnished, vanilla macaroons must be tasted within 4 days. Store them in an airtight box in the refrigerator.