Vanilla Macarons Draft

How I make it

Macaron shells

1. Put the sugar and water in a small saucepan and heat.

2. Meanwhile, when the syrup reaches 230°F (110°C), start whipping half of the egg whites in a stand mixer.

3. When the syrup reaches 245°F (118°C), take it off the heat and pour it slowly into the mixer, turning the speed down to low.

4. In a separate bowl, mix the remaining egg whites, almond flour, powdered sugar and the seeds from the vanilla bean.

5. Fold the meringue into the almond mixture.

6. Transfer to a piping bag with a small plain tip and pipe 1⅜-inch (3.5 cm) rounds, ¾ inch (2 cm) apart, on a baking sheet lined with parchment paper.

7. Let stand at room temperature for about 15 minutes, until the surface has dried slightly.

8. Bake in an oven preheated to 320°F (160°C) for 5-7 minutes, until fully dry.

9. Peel the shells off the parchment.

Ganache

1. Bring the cream to a boil in a saucepan with the vanilla bean and its seeds.

2. Remove the vanilla bean and pour the hot cream over the white chocolate in a bowl. Stir until melted and smooth.

3. Cover with plastic wrap and chill until completely cold.

Assembling

1. Turn half of the shells over and pipe ganache in the center of each.

2. Top with the remaining shells, twisting gently to close each pair.

What I've learned

• Halfway through the resting time I check that the macarons have dried a little before they go in the oven.
• I keep them in an airtight container in the fridge for up to two weeks.