Vanilla Macarons with Chocolate Cream
6 servings
80 minutes
Vanilla macarons with chocolate cream are a true masterpiece of French pastry tradition. These refined treats, originating in Italy and perfected in France, have gained worldwide recognition for their airy almond cookies and rich cream. The crispy shell with a tender center creates an exquisite contrast with rich white chocolate and fragrant vanilla. They are made with special care: from the perfect grinding of almonds to the delicate balance of sweetness in the cream. Macarons are suitable for both morning coffee and festive tea parties, enhancing the elegance of the moment. This is not just a dessert but true art embodied in each delicate pastry.
1
Leave the eggs overnight at room temperature, separating the whites from the yolks.
- Egg white: 3 pieces
2
For making macarons, it's better to use ready-made almond flour. But if you don't have it, you can make it yourself with a good blender. To do this, soak the almonds in boiling water and leave them covered for 10-15 minutes. Then drain the water and peel the almonds. The peeled nuts should be well dried and cooled in the refrigerator (it's better to do this the day before).
- Almond: 150 g
- Water: 35 ml
3
The blender's blade should also be kept in a cold place to prevent it from overheating during grinding, which can cause oil to be released from the nuts. The nuts should be ground to a flour-like consistency; otherwise, the shape of the finished macarons will be affected. Measure exactly 150 grams of flour and sift it.
- Almond: 150 g
4
Sift 150 grams of powdered sugar with flour, shake the bowl and sift everything together again to aerate and mix the mixture.
- Powdered sugar: 300 g
5
Add half of the proteins (i.e., 1.5) and vanillin, do not mix.
- Egg white: 3 pieces
- Vanilla pod: 2 pieces
6
Mix water with the remaining 150 grams of powdered sugar and place it over low heat. Bring to 120 degrees (the syrup will become clear) and remove from heat.
- Powdered sugar: 300 g
- Water: 35 ml
7
Whip the second part of the egg whites with a mixer until peaks form. While continuing to whip the egg whites, add the syrup in small portions (whip until the mixture becomes thick and glossy).
- Egg white: 3 pieces
8
Gently mix the whipped egg whites with the almond mixture until smooth.
- Almond: 150 g
9
Use a culinary syringe to pipe small circles (about 4 cm) onto a parchment-lined baking sheet, spaced slightly apart. Then leave the macarons in a well-ventilated area for 1 hour to form a skin on the surface, preventing them from cracking in the oven.
10
Bake the macarons at 180 degrees for 10-12 minutes. Then remove the tray from the oven and transfer the sheet with the finished meringues to a flat surface. Allow to cool completely, then carefully detach the macarons from the paper.
11
To prepare the cream, cut the vanilla pods in half, scrape out the seeds, and add them with the cream to a saucepan. Bring to a boil over medium heat.
- Vanilla pod: 2 pieces
- Cream 30%: 180 ml
12
Break the chocolate into pieces and add it to the still hot cream. Mix well until the chocolate is completely dissolved. Let the cream cool.
- White chocolate: 180 g
13
Use a piping bag or spoon to place cream on one half of the almond cookie, then cover with the other half.
- White chocolate: 180 g