Vanilla Bean Macarons (makes about 24 completed macarons or 48 macaron shells)
-138g almond flour
-125g powdered sugar
-105g egg whites (doesn't need to be aged)
-105g granulated sugar
-scrapings of 1/2 vanilla bean
-1/2 tsp vanilla extract
pinch of salt
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
Vanilla Bean Light, Fluffy, Not-Too-Sweet ButtercreamIngredients:
-1 cup milk
-4 tbsp flour
-1 cup of butter
-1/2 cup sugar
-3 tbsp vanilla bean paste or scrapings of 1 whole vanilla bean
1. Heat milk and flour in a saucepan while constantly whisking over medium-low heat until it becomes thick like a paste.
2. Let it cool down until room temperature.
3. Grind sugar in a food processor until powdery (a few seconds).
4. Beat butter and sugar with a hand or stand mixer for 4 minutes.
5. Once flour and milk mixture is cool, add it to the butter and sugar. Beat for 4 more minutes.
6. Add in the vanilla bean paste or beans and beat until smooth.
7. Fill macarons shells and let mature in the fridge for 24 hours for a better taste experience. Let it come to room temperature before serving.
I really really love this buttercream. I found it from yoyomax12 on youtube! So light, fluffy, and does not taste buttery at all. It also is great for absorbing moisture like when you add fruit puree or extracts. I use it for everything now!