Vanilla Macarons
- 4 pers
- 30 min preparation time
- 15 min cooking time
Ingredients
- 210 g of powdered sugar
- 90 g of granulated sugar
- 130 g egg whites
- 150 g Sainte Lucie Almond Powder
- 2 Sainte Lucie Vanilla Beans
- 25 cl of semi-skimmed milk
- 2 eggs
- 70 g of granulated sugar
- 40 g of T55 wheat flour
- 150 g unsalted butter
- 2 Sainte Lucie Vanilla Beans
Gourmet tip
Prepare the cream the day before so that it is perfectly chilled when you're ready to assemble the dessert, for an even more melt-in-your-mouth texture.
Preparation
- Preheat the oven to 160°C. Finely blend the ground almonds with the powdered sugar, then sift the mixture to achieve a smooth consistency.
- Beat the egg whites until stiff peaks form, gradually adding the granulated sugar. Add the almond flour and powdered sugar mixture, then gently fold until the batter is smooth, supple, and glossy. Stir in the seeds from the 2 Sainte Lucie vanilla beans.
- Pour the mixture into a piping bag and pipe small, even discs onto a baking sheet lined with parchment paper. Let them set for 15 minutes at room temperature, then bake for 12 to 15 minutes. Let them cool completely.
- Heat the milk with the Sainte Lucie vanilla beans Sainte Lucie in half. Whisk the eggs with the sugar, add the flour, then gradually pour in the hot milk. Pour the mixture back into the saucepan and cook for a few minutes, stirring constantly, until thickened. Then let it cool completely.
- Cream the butter at room temperature until it reaches a soft consistency, then gradually fold it into the chilled cream to create a light and creamy mixture.
- Fill a macaron shell with vanilla cream, top with a second shell, and repeat until all the ingredients are used up. Refrigerate for a few hours before serving.
