Vanilla Bean Macarons with Ganache Filling

A few weeks ago I had to give a presentation at work. Instead of a boring PowerPoint presentation, I decided to create a Prezi. When looking through the templates, I found a gorgeous template (named Hard Choice) with four colorful mouth-watering macarons. Since the group I was presenting to knows of my love of baking, I immediately chose that template, but then realized I would need to bring a dessert for everyone to snack on. After all, it wouldn’t be fair to make them stare at a delicious dessert without offering one to them as well. So after careful consideration, I decided to keep it simple with these vanilla bean macarons.

As soon as I opened the container holding these macarons, one of my colleagues got extremely excited. I did know, but macarons are one of her favorites. She has sampled many a macaron and even knew which local bakeries carries them. I think she approved of my version, as did everyone else. In fact, another colleague said I could make millions if I opened my own bakery! Maybe someday :)

These macarons almost melt in your mouth. They have a smooth, crisp shell and a moist, chewy interior. I love the little flecks of vanilla bean in the macaron shells, and the chocolate ganache brings the dessert together perfectly. Délicieux!

Vanilla Bean Macarons

Vanilla Bean Macarons with Ganache Filling

For the macarons:
110 grams almond flour
200 grams confectioners’ sugar
100 grams egg whites, aged at room temperature for 12-24 hours
1 vanilla bean, split lengthwise
¼ tsp vanilla extract
50 grams sugar

For the ganache filling:
1/2 cup heavy cream
8 oz semi-sweet chocolate chips

1. To make the macarons, combine the almond flour and confectioners’ sugar in a medium bowl.

2. n the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Scrape the seeds from the vanilla bean pod into the mixing bowl.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Blend in the vanilla extract, if using.

3. Add the almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

4. Line two baking sheets with parchment paper.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets. Let sit at room temperature for about an hour to develop a hard shell.

5. Preheat the oven to 300˚F.  Bake for 12-18 minutes. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

6. To make the ganache filling, heat the cream in a small pot until just before boiling. Place chocolate chips in a medium bowl and pour cream over. Let sit for a few seconds and then stir until smooth.

7.  Match cookies up by size.  Spoon a small amount of ganache onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie, pushing the filling to the edges.

8. Enjoy!!!

Source for Macaron Shells: Annie’s Eats


Posted by at July 25, 2013
Filed in category: Dessert, Food,

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