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My Vanilla Macarons à La Parisienne Recipe

My Vanilla Macarons à la Parisienne Recipe
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Prepare the ingredients before making My Vanilla Macarons à la Parisienne in your home. Then, follow these steps below to serve My Vanilla Macarons à la Parisienne for your family or friends.

Ingredients: My Vanilla Macarons à la Parisienne

  • 40 grams Large egg white
  • 30 grams Granulated sugar
  • 40 grams Almond flour
  • 60 grams Powdered sugar
  • 3 cm Vanilla beans

How to Make My Vanilla Macarons à la Parisienne

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make My Vanilla Macarons à la Parisienne in your home by yourself.

    Step 1
  • Measure out 40 g of egg white from a large egg. Sift the almond powder and powdered sugar together. (The powdered sugar I use has cornstarch in it.)
  • Step 2
  • To make the meringue, add the granulated sugar to the egg whites little by little while beating (After 6 to 7 minutes it should become like an Italian meringue (a meringue made with sugar syrup).
  • Step 3
  • Take the sifted dry ingredients and sift them once more into the meringue from Step 2. Then, fold using a cut-and-fold motion.
  • Step 4
  • Add the vanilla beans to Step 3. (If you add too much the macarons will be very sweet, so just add enough to make them fragrant.)
  • Step 5
  • Next, scoop the batter up from the bottom and bring it towards the center, as if you were stroking the batter gently with your spatula. (This method is called macaronage.)
  • Step 6
  • Scoop and mix the batter in this way until it falls thickly in a ribbon-pattern from the spatula. (Don't over-mix. Aim for a consistency that can be piped easily.)
  • Step 7
  • Put the batter in a piping bag, and squeeze out onto a lined baking sheet leaving 3 cm between each blob. (My batter barely spreads at all at this stage.)
  • Step 8
  • This batter dries quite fast, so leave it as is for about 20 to 30 minutes. (Preheat the oven to 200°C, or 392 Fahrenheit)
  • Step 9
  • If you bake for about 3 minutes to start at 200°C (392 Fahrenheit), the batter will rise up as shown and you'll get a little "pied" (foot). Open the oven door to lower the temperature.
  • Step 10
  • Turn the temperature down right away to 150°C (302 Fahrenheit), and bake for 10-15 minutes. (If it looks like the tops are getting burned, open the oven door again to lower the temperature. You can also cover the tops with foil.)
  • Step 11
  • For the buttercream filling, refer to or use whatever cream you like.
  • Step 12
  • Put the cream in a piping bag, and fill each macaron with as much as you like. Sandwich the halves together and they're done.
  • Step 13
  • This is the powdered sugar I used. It has some cornstarch in it, and I've never once had my macarons fail when using it
  • Step 14
  • The batter mixing method in Step 5 (macaronage) is often described as 'pressing down' with a spatula, but I've had my macarons fail may times if I press the batter. I recommend just stroking it gently.
  • Step 15
  • I have a suspicion that that oil from the vanilla beans, which produces a great fragrance, also helps the macarons to puff up. My macarons turned out puffy as shown in the photo...
  • Step 16
  • The drying time required in Step 8 depends on the weather that day, but I think they turn out best if left for a long time. If you can touch the surfaces without any batter sticking to your finger, then they're okay.
  • Step 17
  • The baking time varies depending on your oven, but I usually lower the heat to 150°C (302 Fahrenheit) and then bake for 15 minutes, covering the tops with a piece of foil halfway through to prevent the surfaces from burning.
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