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Le Macaron Royal - Vanilla Bean Macaron Shell


This recipe was created for the royal wedding of 2011, top with crème chantilly and berries to finish!

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Rate this recipe 4.8/5 (4 Votes)
Le Macaron Royal - Vanilla Bean Macaron Shell 1 Picture


  • 190 grams Ground Almonds
  • 150 grams Egg Whites (Aged)*
  • 310 grams Powdered Sugar
  • 90 grams Sugar
  • 1 Vanilla Bean


Preparation time 60mins
Cooking time 75mins
Adapted from


Step 1

1. Sift the powdered sugar and almonds.

2. Stir well.

3. In a clean bowl, begin whipping up egg whites.

4. Split vanilla bean and scrape out seeds.

5. Place seeds into mixture and whip until stiff peaks form.

6. Add sugar in 3 batches, continue whipping.

7. Whip until stiff peaks form again.

8. Add egg whites to dry ingredients.

9. Fold in egg whites.

10. Using a pastry scraper, do la macaronnage: scrape the batter back and form against the bowl to remove air bubbles.

11. Your better should ribbon off the scraper as so.

12. Place in a pastry bag with a simple rounded tip.

13. Pipe out circles, leave the bag in one spot and squeeze.

14. Let them rest for at least 45 minutes or until a crust has formed.

15. Bake for 10-12 minutes at EXACTLY 150C/ 300F. Do not open the oven during cooking.

16. Remove from oven and let cool.

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