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Hello everyone, I hope you are all well! Yesterday I made these delicious vanilla macarons.

Many people think it’s difficult to make macarons, but it’s really not that hard. I hope this step-by-step recipe can be helpful for some of you.

 

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Vanilla Macarons

  • 2 tablespoons (35 g) regular sugar
  • 4 1/4 oz. (120 g) egg whites, at room temperature
  • 2/3 cup (150 g) regular sugar, for the syrup
  • 1/4 cup (50 ml) water, for the syrup
  • 1 1/3 cup (150 g) finely ground almonds
  • 1 1/4 cup (150 g) powdered sugar
  • 1/2 vanilla bean, split in half lengthways and seeds scraped out

Put the ground almonds, powdered sugar and the seeds from the vanilla bean into a bowl and stir to mix.

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Add half the egg whites and stir to make a paste.

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Set aside.

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In a small saucepan, stir together the sugar and water for the sugar syrup. Heat until the temperature reaches 245 ˚F (118 ˚C).

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Put the other half of the egg whites into a bowl and whisk until frothy, add the 2 tablespoons of sugar and whisk until fluffy, about 5 minutes.

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When the sugar syrup is 245 ˚F (118 ˚C), carefully pour it into the meringue mixture, whisking until the mixture becomes quite stiff and fluffy, about 3 minutes.

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Carefully fold the almond paste into the meringue with a spatula.

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Line a baking tray with baking parchment.

Spoon the mixture into a piping bag fitted with a large Wilton 1A tip. With the bag held vertically, pipe 1 ½-inch (4 cm) flat circles onto the lined tray.

Leave to stand for at least 1-2 hours.

Bake in a 320 ˚F (160 ˚C) oven for about 12 minutes.

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I always bake macarons on top of another (empty) baking tray, I do this to prevent the macarons from cracking.

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These macarons were done after 13-14 minutes.

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These vanilla macarons have a vanilla cream cheese filling, here is the recipe:

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Cream Cheese Frosting

  • 3 1/2 oz. (100 g) Philadelphia cream cheese
  • 3 1/2 oz. (100 g) white chocolate, melted
  • 1/4 cup (25 g) finely ground almonds (optional)
  • 1/2 vanilla bean, split in half lengthways and seeds scraped out

Put all the ingredients into a bowl and mix for 30 seconds.

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Done!

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I sandwiched together the macaroons with the cream cheese frosting.

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If you don’t like cream cheese you can use chocolate or jam as a filling instead.

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Happy baking everyone!

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Wishing you all a wonderful day!

Hugs from me to you.

poem

24 Comments

  1. Disse så veldig gode ut! Har bare laget macarons en gang før, og da ble de veldig rennende, så jeg tok oppi litt mer av de tørre ingridiensene, men da ville de ikke henge sammen. Har du et tips så dette ikke skjer igjen? Og går det ann å lage mandelmel selv med å male mandler? Elsker virkelig bloggen din!

  2. Gratulere me bloggens bursdag! Jeg har fått utrolig mye inspirsjon gjennom bloggen din og elsker å drømme meg bort i den rosa verden din. Takk for mange deilige oppskrifter Manuela! Hilsen Stefanie

  3. Elisabeth Harring Fredriksen Reply

    Hei. Hvordan blir det med New Yorktur? Har du planlagt den? Venter spent.
    Ellers må jeg si, bruker mange av dine oppskrifter, men bytter bare ut melet da jeg må ha glutenfritt. Det går veldig bra.

    Med bakehilsen fra Elisabet i Sandefjord

  4. Hei .- dette så veldig godt ut. men et sprsm -er den hvite sjokoladen varmet/smeltet før du blander den i osten? det ser slik ut

  5. Monica Hauge Reply

    Disse så helt lekre ut, elsker macronene dine 🙂 Takker igjen for fantastisk blogg og ikke minst bøker! Nå når påsken kommer lager jeg maroner (farget gule) med appelsinsjokoladefyll 🙂 De er bare helt yummi. 

  6. Hei. 
    Skal prøve disse til helgen. Men har det noe å si om det er malte mandler eller avfettet mandelmel? 
    Og. Skal du ha noe kurs i Kristiansand snart? Får ikke opp kurskalenderen. 

  7. Astrid Bieber ❤ Reply

    Hvor får man kjøpe mandelmel? Jeg pleier å lage det selvmål da blir det så mange klipper. Har du noen forslag?

    Digger bloggen din!

  8. Hei Manuela! Fantastiske macarons! Jeg lurte på om du hadde et tips hvis man ikke tåler mandler? er det et annet mel man kan bruke? Vil så gjerne lage 17.mai macarons 🙂

  9. tracy vassbotn Reply

    Thank you Manuela! I really like your blog! Thanks for teaching me how to try baking.
    Its more simple than i thought. 🙂

  10. Hi Manuela! I used google translate, and it translated the ‘icing sugar’ as just ‘sugar’! So I mixed in almond flour with regular sugar instead! Shucks 🙁

  11. followed the recipe to the tea…

    piped beautifully on to the tray..laid to rest for 2 hours
    not sure what went wrong..They were dry tom the touch before placing in the oven. ..Some seemed to have risen and flattened and spread out a bit..causing them to touch each other….Help?

    • Team Passion4Baking Reply

      Hi Fathima, from what you describe it may seem like the finished mixture has been stirred too much, always remember to fold the whisked egg whites very, very carefully into the almond paste.
      Good luck 🙂

      -Team Passion4Baking

  12. hi;thanks for your great recipe 
    i have two questions 
    1-wich setting did you use for the oven?fan?top heat?or something else?
    2-where should i put the tray in the oven? bottom or middle?
    thanks for you answer 

    • Team Passion4Baking Reply

      Hi Mina, regular oven setting, and on the middle shelf.
      Happy baking!

      -Team Passion4Baking

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