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Vanilla macarons

  • Author: Fadela
  • Total Time: 42 minutes
  • Yield: 20 macarons


Delicious recipe for vanilla macarons with a white chocolate ganache flavored with vanilla (for 20 macaroons - 40 shells)


Macaroon shell :

  • 100 g (3/4 cup) powdered sugar
  • 100 g (1 cup) Almond flour
  • 1 large egg white - about 38 g at room temperature
  • 100 g ( 1/2 cup) Sugar - granulated
  • 25 ml ( 1 1/2 tbsp) water
  • 1 large egg white - about 38 g at room temperature

Vanilla ganache

  • 100 g white chocolate chips
  • 140 g ml of heavy cream - full fat
  • 1/2 vanilla bean


Macaron shells 

  1. In a bowl, mix together the dry ingredients, powdered sugar with the almond flour.
  2. Sift the dry ingredients together or put them in a food processor.
  3. Then add the first 38 g of egg whites and vanilla bean seeds and mix with a tablespoon until you have a compact mixture and set aside.
  4. Prepare the sugar syrup by heating the sugar with water in a saucepan. Check the temperature with a cooking thermometer, it should read 230°F / 110°C.
  5. As soon as the syrup iS 230°F / 110°C, place the remaining 38 g of egg whites in the bowl of a stand mixer fitted with a whisk attachment and mix at medium speed.
  6. When the syrup is 244°F / 118°C, pour it in a drizzle over the egg whites, which should be foamy.
  7. Increase speed to high until the meringue is stiff and glossy.
  8. First, pour a small amount of meringue into the bowl containing the compact mixture and mix with a spoon quickly to loosen the texture.
  9. Then add all the remaining Italian meringue and fold in with the spatula until you have a smooth mixture and it forms the famous ribbon of batter.
  10. Preheat the oven to 320°F / 160°C and prepare baking sheets with parchment paper or silicone baking mats.
  11. Fill a pastry bag fitted with a small round tip with the preparation and pipe balls of dough onto the baking sheet covered with the baking paper.
  12. Bake one baking sheet at a time for 12 to 13 minutes.
  13. Let the shells cool a little before peeling them off.

Vanilla ganache 

  1. Heat the heavy cream in a saucepan with the half vanilla bean previously scraped.
  2. Then in a medium bowl chop the white chocolate and pour the hot cream over it.
  3. Mix with a spatula until you obtain a liquid ganache without lumps.
  4. Cover with plastic wrap and place in the fridge for 3 hours.
  5. When completely cooled, whip the ganache with an electric mixer at medium speed for 1-2 minutes until smooth and firm.
  6. Using a piping bag filled with ganache, fill a macaron shell and cover with a shell of the same diameter.
  7. Place the filled macarons in the refrigerator in a covered storage box for at least 1 hour before serving.


Storage: In the refrigerator in a storage box for 3-4 days and up to 3 months in the freezer.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: macarons, cookies
  • Cuisine: Française

Keywords: vanilla macarons, macarons with vanilla ganache