RECIPE: Macaron Infiniment Vanille
FOR THE VANILLA GANACHE
400g cooking cream
6 vanilla beans, preferably 2 from Tahiti, 2 from Mexico and 2 from Madagascar
440g Valrhona white chocolate
FOR THE VANILLA MACARON BISCUIT
300g powdered almonds
300g icing sugar
110g egg whites
3 vanilla beans
300g granulated sugar
75g mineral water
110g egg whites at room temperature
1 Divide the vanilla beans in two.
2 With the blade of a knife, scrape ½ of the beans and combine with the cream in a saucepan. Bring to the boil.
3 Remove from the heat and cover. Allow to steep for 30 minutes.
4 Place the chopped chocolate in a bowl set over a saucepan of hot water. Take care that the chocolate doesn’t actually touch the water.
5 Remove the vanilla beans from the cream, wiping each one off individually.
6 Pour the cream in three parts over the melted chocolate, mixing each time.
7 Transfer to a baking dish and allow to cool.
8 Begin preparing your macarons by sifting the icing sugar with the powdered almonds.
9 Taking the second amount of vanilla beans, scrape them with the blade of a knife and add them to
the sugar-almond mixture.
10 Pour in the first amount of egg whites, without mixing first, into
11 Place the sugar and the water in a saucepan and heat to 118C.
12 As soon as the syrup reaches 115C, start beating the second amount of egg whites in a separate bowl.
13 Pour the sugar mixture, once heated to 118C over the beaten egg whites.
14 Beat and allow to cool to 50C.
15 Incorporate this mix into the icing sugar, almond, and egg white mixture.
16 Pour the mixture into a pastry bag with a plain tip, fitted with a number 11 nozzle.
17 Pipe the mixture into circles, about 3 ½ cm in diameter, spaced at 2cm intervals on baking sheets lined with parchment paper.
18 Tap the baking sheets on a work surface covered with a kitchen towel.
19 For each macaron, garnish one shell liberally with the ganache, then cover with a second shell.