My Vanilla Macarons à la Parisienne. Great recipe for My Vanilla Macarons à la Parisienne. I personally am not fond of desserts, but I've never failed when making this. What better way to celebrate love than with a delicious French treat.
You can have My Vanilla Macarons à la Parisienne using 5 ingredients and 17 steps. Here is how you achieve it.
Ingredients of My Vanilla Macarons à la Parisienne
- You need 40 grams of Large egg white.
- Prepare 30 grams of Granulated sugar.
- It’s 40 grams of Almond flour.
- Prepare 60 grams of Powdered sugar.
- You need 3 cm of Vanilla beans.
There is a lot of packaging with these little cookies to keep them separated and their shells perfectly intact. It works: the cookies looked flawless coming out of the box. Not to be confused with macaroons, our Macarons feature smallish, round, cookies … Ooo la la! Oui, Oui! insert French sayings here. Jack and I are reviewing Trader Joe's Macarons a la parisienne this week.
My Vanilla Macarons à la Parisienne instructions
Measure out 40 g of egg white from a large egg. Sift the almond powder and powdered sugar together. (The powdered sugar I use has cornstarch in it.).
To make the meringue, add the granulated sugar to the egg whites little by little while beating (After 6 to 7 minutes it should become like an Italian meringue (a meringue made with sugar syrup)..
Take the sifted dry ingredients and sift them once more into the meringue from Step 2. Then, fold using a cut-and-fold motion..
Add the vanilla beans to Step 3. (If you add too much the macarons will be very sweet, so just add enough to make them fragrant.).
Next, scoop the batter up from the bottom and bring it towards the center, as if you were stroking the batter gently with your spatula. (This method is called macaronage.).
Scoop and mix the batter in this way until it falls thickly in a ribbon-pattern from the spatula. (Don't over-mix. Aim for a consistency that can be piped easily.).
Put the batter in a piping bag, and squeeze out onto a lined baking sheet leaving 3 cm between each blob. (My batter barely spreads at all at this stage.).
This batter dries quite fast, so leave it as is for about 20 to 30 minutes. (Preheat the oven to 200°C, or 392 Fahrenheit).
If you bake for about 3 minutes to start at 200°C (392 Fahrenheit), the batter will rise up as shown and you'll get a little "pied" (foot). Open the oven door to lower the temperature..
Turn the temperature down right away to 150°C (302 Fahrenheit), and bake for 10-15 minutes. (If it looks like the tops are getting burned, open the oven door again to lower the temperature. You can also cover the tops with foil.).
For the buttercream filling, refer to https://cookpad.com/en/recipes/153868-delicious-buttercream or use whatever cream you like.
https://cookpad.com/us/recipes/153868-delicious-buttercream.
Put the cream in a piping bag, and fill each macaron with as much as you like. Sandwich the halves together and they're done..
This is the powdered sugar I used. It has some cornstarch in it, and I've never once had my macarons fail when using it.
The batter mixing method in Step 5 (macaronage) is often described as 'pressing down' with a spatula, but I've had my macarons fail may times if I press the batter. I recommend just stroking it gently..
I have a suspicion that that oil from the vanilla beans, which produces a great fragrance, also helps the macarons to puff up. My macarons turned out puffy as shown in the photo….
The drying time required in Step 8 depends on the weather that day, but I think they turn out best if left for a long time. If you can touch the surfaces without any batter sticking to your finger, then they're okay..
The baking time varies depending on your oven, but I usually lower the heat to 150°C (302 Fahrenheit) and then bake for 15 minutes, covering the tops with a piece of foil halfway through to prevent the surfaces from burning..
You'll find them in the freezer section. I actually used these macarons a few weeks ago. We will be more than happy to make you taste french treat ! Their macaroons and pastries are small bites of heaven (I say small because they are, but that's fine by me. I'd rather have something small that tastes great than something big that's not worth eating.).
