Sunday, January 26, 2014

Vanilla Bean Macarons with a Light and Fluffy Vanilla Bean Buttercream (French Meringue Recipe)

Vanilla bean is probably one of my classic flavors that anyone will like, but is not very adventurous. It is a safe flavor that everyone will enjoy, from adults to kids. This macaron is so light and fluffy and delicious. :) I hope you enjoy this recipe!

Vanilla Bean Macarons (makes about 24 completed macarons or 48 macaron shells)

Ingredients:
-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

Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls

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 Buttercream
Ingredients:
-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!

33 comments:

  1. Ups i wrote one but it seems has gone! By the way my English is not quite good so pls pls be patient, my problem is HOLLOW SHELLS im baking at 300°F my macaron mixture looks like yours im using French meringue but my recipe it's not like yours so idk if that's the big problem, tomorrow hope to be able to do this recipe and let you now what happened, by the way, until now my macarons look beautiful they're not lopsided they have a great foot but they're hollow!!! =C

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    1. probably it is the problem because this recipe is mostly not hollow. :( try mine and see if it still is hollow!

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  2. You are my hero. I have made 5 batches of macarons and they ALWAYS have hollow tops. The first batch cracked, the 2nd batch was lopsided, and the others were hollow. I used this recipe tonight and it was the first time I made a perfect macaron. I subbed the extract/bean for vanilla bean paste and a little dash of almond extract. DELICIOUS!

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    1. Yay I'm glad it worked out for you, Cat!:) this recipe is the best lol

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  3. these look so yummy- vanilla bean is one of my favorites. I really like this new recipe- i had used not so humble pies recipe with success- but for some reason forgot about it and reverted to the italian meringue. I've already made 2 batches using this recipe and had issues with one- i think i may have added too much food coloring. I used gel & powder combo, because i really wanted a rich red. How do you get an intense pigmentation without affection the batter?

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    1. haha thanks :) yes this recipe is good! and hmm idk i just used a big blob of americolor red :D

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  4. Hello! I love your detailed recipes and tutorials on macarons! I'm hosting a link party for macarons on my blog this month and I would be very pleased for you to join and share one or two of your recipes, photos, and ideas.
    Hope to see you there,
    Sara
    http://www.triedandtwisted.blogspot.com/2014/03/march-of-macaron-linky-party.html

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    1. Hi sorry for late reply! When was it?

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  5. Hello Natalie,
    Just double checking, the vanilla beans should go in with the dry ingredients? I was following the recipe step by step and almost left the vanilla beans out. :p Mine turned out great without air pockets and my friends and family loved them. Thanks for sharing!

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    1. Hi Mei, the vanilla beans can go in either one, doesn't matter :)

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  6. hi Natalie, new follower. I am a chef/baker but never been good at macarons. should have done more classes lol. i love your blog & was wondering how can I get more followers for my new blog? Just looking at all the flavors you've done makes me want to finally try to make these again!

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  7. Thanks for sharing this recipe! This is the first time I tried the French method without any hollows!

    Thanks again!

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  8. Hello again!
    I don't know if it's just me, but whenever I try
    this method, the meringue never turns out right...
    T^T The equal amounts of sugar and egg seem to
    make my meringue very glossy and droopy... Kinda
    like an italian meringue...
    I'm excited to see this recipe work because yours look
    amazing!

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    1. I'm also debating really hard on whether I should
      use your italian meringue recipe or your french...
      They both look so good! Struggles....

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    2. Italian is more nice looking but its sweeter and French is less sweet but more temperamental

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  9. Hi Natalie,
    I have used your italian meringue method recipe for making macarons. The first few batches I made were perfect. But I'm having a few problem lately. Hope you can help me as I have an event this weekend. They suddenly decide to be lopsided!!! I have read your post about drying them out too long that might have caused this but I dont think I let them dry out too long. As long they form a skin I place it in the oven. Could this somehow be an oven issue or am I doing anything wrong? Pls help!!

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    1. Hi Nikki, sorry for late reply but the only way they get lopsided is usually by drying too long or undermixing :)

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  10. Hi Natalie. To store macaroons do you freeze them just as shells and then fill them 24hours before you want them keeping them in the fridge for the last 24hours or do you freeze them filled? Thanks

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    1. Hi Katie, you can do either one. To make them last longer don't freeze them when they're filled. However they get a bit more brittle when not filled. If they are filled they don't last as long because they have moisture in them and get soggy. :)

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  11. OMG! I love your Not-Too-Sweet Buttercream!! It's the best I've ever eaten! I've made some and had leftovers. How long can it be kept in the fridge?

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    1. Yes I know it is one of my favorite buttercreams, it only lasts like 3 days in the fridge because of the milk and flour. It starts to smell sour after that.

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  12. Thank you for the recipe! Mine turned out great after many failed attempts and was just about to give up! I really love pistachio and green tea and was wondering how I'd convert this recipe because I prefer the French method more than the Italian. Thanks!

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    1. Sorry for the super late reply!! lol. hope you figured it out, but you would just grind some pistachios instead of almonds in the batter. And for green tea just add some powder. For filling just add it to the buttercream!

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  13. U asked to grind the sugar for the buttercream recipe. Can we use powdered sugar instead?

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  14. This looks great! I love your recipes and videos -- is there any chance you could make a video of the process for using the French meringue method for these macarons based on Laduree's recipe? I'm asking because I've tried their recipe before without success. Thanks!

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  17. Hi Natalie! Was wondering if you could help me out. My macarons started to spill out from the sides after it developed feet. The bottoms also looked a bit brown.. Could it be my oven is too hot? Did I not rest them longer? But when I did take them out the insides were hollow and the tops cracked. And it seemed as if the insides werent cooked yet.

    Also, I didnt use your recipe. I used a different french method. Should I try yours for better results? Thanks for the help!

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  18. Hi Natalie,
    I've been using your macaron recipe for the French Meringue method and I keep getting hollow shells. I've tried overmixing (hollow), undermixing (thin and wrinkled caps) and baking in temperatures between 280-325F. I'm not sure what else to do. Do you have any advice?

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  19. Hi Natalie, I followed your recipe, French method, few times I tried, the macarons came out beautifully from oven but turn soft after filling and maturing in fridge. Still hard enough to hold in shape and with "click" sound when I tab the macarons shells with my nails. But too soft when bite in, no crisps no crunchiness no chewiness :( Please advise?

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    1. Hmm that's odd. I usually have problems with it being too hard lol. I suppose...bake it longer?

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  20. Hello! I am so happy I found your blog! I have attempted to make macarons in the past and have always failed. I decided to try again and use your recipes since most recipes have so much sugar in them and I find them to be too sweet.

    I was wondering if I am just experimenting small batches, can I half your "not too sweet buttercream" recipe? Will that still turn out?

    Also, I noticed that sometimes some of my macarons only develop partial feet. So I have ones where there feet but not all the way around. Do you know what I am doing wrong?

    Thank you very much! =)

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  21. I think it's cool ☺️i was baking with my daughter 😘😍i love her 💕 well that's a little obvious 😂

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