Reviews (2)
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
Martha Stewart Member
Rating: Unrated
01/30/2017
Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
Martha Stewart Member
Rating: Unrated
05/22/2016
Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.
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Vanilla Bean Macarons
Credit:
Linda Pugliese
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
Ingredients
Ingredient Checklist
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Seeds from 1/2 vanilla bean
1 drop copper gel-paste food coloring
Filling
2/3 cup Swiss meringue buttercream
Cook's Notes
Best eaten after 3 to 5 days of refrigeration.
Gallery
Vanilla Bean Macarons
Credit:
Linda Pugliese
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
Gallery
Vanilla Bean Macarons
Credit:
Linda Pugliese
Vanilla Bean Macarons
Credit:
Linda Pugliese
Vanilla Bean Macarons
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 20 to 25 sandwich cookies
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Makes 20 to 25 sandwich cookies
Makes 20 to 25 sandwich cookies
Ingredients
Ingredients
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Seeds from 1/2 vanilla bean
1 drop copper gel-paste food coloring
2/3 cup Swiss meringue buttercream
Directions
Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add vanilla bean seeds and food coloring, and beat on highest speed 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
Cook's Notes
Best eaten after 3 to 5 days of refrigeration.
Cook’s Notes
Best eaten after 3 to 5 days of refrigeration.
Reviews (2)
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
Martha Stewart Member
Rating: Unrated
01/30/2017
Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
Martha Stewart Member
Rating: Unrated
05/22/2016
Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.
Reviews (2)
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
Add Rating & Review
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
141 Ratings
5 star values:
29
4 star values:
30
3 star values:
60
2 star values:
8
1 star values:
14
- 5 star values:
- 29
- 4 star values:
- 30
- 3 star values:
- 60
- 2 star values:
- 8
- 1 star values:
- 14
Martha Stewart Member
Rating: Unrated
01/30/2017
Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
Martha Stewart Member
Rating: Unrated
05/22/2016
Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.
Martha Stewart Member
Rating: Unrated
01/30/2017
Great macaron! A bit time consuming as the comment below mine states, but well worth it. :)
Rating: Unrated
Rating: Unrated
05/22/2016
Making these macaroons were too time consuming instead of adding your sugar with the egg whites right away you should whip up your eggs until a soft peek forms and then gradually add your sugar and then whip to form a stiff peak. Sugar prevents the formation of coagulation to occur. Noticed that temperature was too high for a fan forced oven it should be at least 110 -130 degree Celsius to prevent browning just like pavlova. But very flavourful and sweet which that is what I loved.
All Reviews for Vanilla Bean Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Bean Macarons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
