Making macarons is a little tricky at first but once you've mastered the technique, they are a fun treat to make and you'll look like a pro to everyone else! We've filled these with hazelnut butter and Crosstown Sweets' rhubarb jam, they were a hit!!
For the recipe:
- 250 grams almond flour
- 250 grams confectionary sugar
- 90 grams egg whites
- 1 vanilla bean
- 250 grams sugar
- 90 grams egg white
- pinch of salt
- hazelnut butter (you can also use almond butter)
- rhubarb jam
Set oven to 300 F
Sift confectionary sugar and almond flour together.
Mix them with the first portion of egg whites.
Split the vanilla bean in half and scrape the seeds into the almond flour and egg white mixture.
Make an Italian meringue with the remaining egg whites and sugar. Start whipping the whites and in the meantime, cook the sugar with some water to softball stage on a candy thermometer. Pour over the whipping whites and whip until slightly cooler.
Mix the two batters together with a spatula until the mixture becomes shiny and batter comes off of the spoon in ribbons.
Pipe in small rounds and let sit at room temp until a skin forms on top, they should no longer stick to the touch.
Bake the macarons at 300F until they are puffed and dry (but not golden in color).