Ingredients

(For about 40 macarons)

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For the vanilla filling

 

1 cup milk

1 vanilla bean

1/4 cup sugar

1 egg + 1 egg yolk

3 Tbsp corn starch

1/2 cup butter

1/2 cup heavy whipping cream

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For the shells:

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7.05 oz almond flour

7.05 oz powdered sugar

5.64 oz granulated sugar

5.64 oz egg whites at room temperature

A pinch of salt

1/4 tsp cream of tartar (optional)

1 tsp orange blossom water

Yellow and red food coloring (gel or powder)

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Instructions

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For the vanilla cream:

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1 - Boil over medium heat the milk and the vanilla bean cut lengthwise. 

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2 - Remove the vanilla bean and collect seeds. Put seeds back in the milk.

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3 - In a bowl, whisk together the sugar and the eggs, then add the corn starch and stir.

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4 - Pour the hot milk into the previous mixture, stir and bring back to heat. Whisk until thick and creamy.

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5 - Remove from heat and add half of the butter. Stir until smooth and silky.  

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6 - Cover with plastic wrap directly on the cream and allow to cool. 

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7 - Once the cream has cooled, whip the other half of the butter (softened) until creamy and add it to the cream.

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8 - Whip the heavy cream to peak and add it to the buttercream incorporating air. Reserve in the fridge for about 2 hours. 

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For the shells:

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1 - In the food processor, combine the almond powder with the powdered sugar. Process for a few minutes until well combined.

 

2 - Sift into a large bowl.

 

3 - In the stand mixer, whip the egg whites and the food coloring until foamy, then add the salt and cream of tartar and keep whipping. Gradually add the granulated sugar (3 times), whipping faster between each addition. Beat to stiff peaks.

 

4 - Add the orange blossom water (and more food coloring if you're not happy with the color) and whip a few more seconds. 

 

5 - Pour 1/3 of the meringue on the almond flour and powdered sugar preparation. With a spatula, fold energetically lifting the batter up and crushing it against the sides of the bowl. Add the remaining meringue and fold again. When you can form the "ribbon effect" or the "figure 8" with the spatula, it’s done.

 

6 - Line baking trays with parchment paper. Transfer the batter into a piping bag fitted with a round nozzle. Pipe circles on the trays spacing them 1 inch apart.

 

7 - Tap the trays on the counter to release any air bubbles and flatten the macarons. 

 

8 - Let dry for 15 to 30 minutes at room temperature. Then, delicately push down with your finger any pointy tip left on the macarons.

 

9 - Preheat oven to 290°F.

 

10 - Bake one tray at a time for 13 to 15 minutes. Do not open the oven before 10 minutes or the macarons will be ruined. If they are still wet, bake for a few more minutes or until completely dry.

 

11 - Allow to cool.

 

12 - Fill the shells with the vanilla cream using a piping bag.

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** Keep in the fridge for up to 3 days.