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!

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 190

    grams Ground Almonds

  • 150

    grams Egg Whites (Aged)*

  • 310

    grams Powdered Sugar

  • 90

    grams Sugar

  • 1

    Vanilla Bean

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: