Prova Gourmet Vanilla Macarons Recipe

Prova Gourmet Vanilla Macarons

Course: Dessert
Cuisine: French
Keyword: macaron

Ingredients

Vanilla Macaron Shells

Instructions

  • In a mixing bowl with a paddle attachment, make an almond paste with the ground almonds, icing sugar, vanilla powder and the first quantity of egg whites.
  • Begin slightly whisking the second quantity of egg whites, and mix the sugar and water together and bring to 118°C. When at this temperature, pour over the whisked egg whites mixture. This is creating a meringue.
  • Allow the meringue to turn for a few minutes and then pour (still warm at 40°C) onto the almond paste little by little. Make sure not to make any grains in the mixture.
  • Work by hand and 'macaroner' the mixture and pipe onto a "silpat" sheet or onto sheets of silicon paper spaced regularly.
  • Bake the macarons in a fan forced oven at 150°C for 15 min. Allow to cool.

Vanilla Ganache

  • In a saucepan, heat the cream, vanilla extract and vanilla powder. Pour the boiling mixture over the white chocolate and the cocoa butter.
  • Mix together then cover with film on contact with the ganache. Cool down the mixture in the refrigerator overnight.

Assembly

  • Turn over half of the macarons, then using a piping bag fitted with a plain no°12 nozzle, fill generously with the vanilla ganache. Close the filled macarons with a macaron of a similar size.
  • Allow the macarons to mature overnight in the refrigerator before freezing or tasting.

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