Recipe French vanilla macarons : Practical and Delicious

Recipe French vanilla macarons : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French vanilla macarons. You are currently reading Recipe French vanilla macarons : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe French vanilla macarons requires 2h 15m, cook 35m and serve 12. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Layer creamy white chocolate filling between vanilla-infused macaroons for an irresistible sweet treat.

Ingredients:

7 Ingredients

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  1 cup (120g) almond meal
  
  
  


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  1 1/3 cups (215g) pure icing sugar
  
  
  


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  3 Coles Australian Free Range Egg whites
  
  
  


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  2 tbsp caster sugar
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  160g white chocolate
  
  
  


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  1/4 cup (60ml) thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Line two baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place the almond meal and icing sugar in a food processor and process until finely ground.
  
  
  


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  Step 3
  
  
  
  
  Use an electric mixer to beat the egg whites in a clean, dry bowl until soft peaks form. Add the caster sugar and vanilla seeds and beat until sugar dissolves. Transfer the egg mixture to a large bowl. Sift almond meal mixture over in 2 batches, folding well after each addition.
  
  
  


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  Step 4
  
  
  
  
  Transfer the macaron mixture to a piping bag fitted with a 2cm plain nozzle. Pipe 4cm discs onto the prepared trays. Use a damp finger to smooth the tops. Set aside for 30-60 mins or until tops are dry and firm to touch.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 120C. Bake macaroons for 30-35 mins or until firm to touch. Set aside to cool on trays.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, combine white chocolate and cream in a medium glass microwave-safe bowl. Microwave on high in 30 secs bursts until chocolate melts and mixture is smooth. Place in fridge for 1 hour or until thickened. Transfer to a piping bag fitted with a 5mm plain nozzle.
  
  
  


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  Step 7
  
  
  
  
  Use a palette or butter knife to remove macaroons from baking paper. Pipe white chocolate mixture onto half the macaroons. Sandwich with remaining macaroons.
  
  
  

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