Violette Vanilla Bean Macarons

Oct 19

Violette Vanilla Bean Macarons

Serves 25-30
Prep time 1 hour, 15 minutes
Cook time 15 minutes
Total time 1 hour, 30 minutes
Meal type Dessert
Region French
Website Bonbini!
Violette vanilla bean macarons

Ingredients

Mass

  • 150g almond flour
  • 150g powdered sugar
  • 10g vanilla powder
  • 50g egg whites
  • pinch of purple powdered food color

Italian Meringue

  • 120g sugar
  • 40g water
  • 54g egg whites

Ganache

  • 100g heavy cream
  • 140g white chocolate
  • 4 tablespoons creme de violette (or to your own taste)
  • 1 vanilla bean

Directions

Preparing the Mass
Step 1 Sift almond flour, powdered sugar, and vanilla powder in a large mixing bowl. There will be solids left after sifting. Either save it for another recipe or give it a quick whirl in the food processor. But be careful not over process or else the almonds will start turning to a paste. Place the processed left overs back in the sifter. Depending on your almond flour/meal expect some left over.
Step 2 Add a pinch of purple powdered food coloring.
Step 3 Mix in the 50 grams of egg whites until it resembles a thick paste. Place a piece of plastic wrap directly on the mass and set aside while you make the Italian Meringue.
Italian Meringue
Step 4 Place sugar in a small heavy sauce pan (preferably one with a pour spout).
Step 5 Add water and ensure that it coats all of the sugar.
Step 6 Place 54 grams of egg whites into a stand mixer fitted with a wire whisk.
Step 7 Heat the sugar and water mixture and at the same time whip the egg whites on medium high-speed.
Step 8 The temperature of the syrup should be 240 degrees, while the consistency of the egg whites should be soft peaks.
Step 9 Place mixer on high as you pour the syrup into the egg whites. Ensure you slowly pour the syrup on the side of the bowl as to not have it hit the whisk.
Step 10 Whip up the meringue until stiff peaks (about a minute). It should resemble shiny shaving cream.
Final Mixing and Folding of the Mass
Step 11 Lighten your mass by adding about a third of the meringue. Mix by folding, but also flatten the mixture as you fold. You don’t want air in the mass since it will cause hollow shells.
Step 12 Add remaining meringue and mix/fold, but do not overmix. Mass should be slow-moving and somewhat thick, but not too fluid.
Step 13 Place mixture in a piping bag fitted with a round tip.
Step 14 Using the back side of a baking sheet, place a piece of parchment paper or silpat.
Step 15 Pipe circles no larger than 2 inches on the parchment/silpat.
Step 16 Carefully drop pan on counter to remove any air pockets and let rest for an hour.
Step 17 Bake at 295-300 degrees for 12-15 minutes (this depends on the temperature). Turn baking sheet mid way for even baking.
Step 18 Remove macarons from parchment/silpat after three minutes.
Ganache
Step 19 Infuse cream with creme de violette and a vanilla bean cut in half (a few hours to overnight).
Step 20 Bring cream to a simmer.
Step 21 Remove from heat and whisk in white chocolate until smooth.
Step 22 Let it sit for a few hours or overnight and then pipe onto macarons.

Note

  • A convection oven is excellent for making macarons.  You will have to experiment with the temperature, but I usually bake them at 395 degrees using the convection bake option.
  • Macarons are best even the day after.  Let them sit overnight.
  • Want to know how I learned to make macarons?  Check out Chef Thip Paine's website and her classes.  She is an excellent instructor and is very patient.  

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