Recette : Macarons à la vanille de Madagascar du chef Sébastien Bouillet - La Quotidienne

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option while maintaining richness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Sift almond flour and powdered sugar together into a bowl.

Whip egg whites in a clean bowl until foamy.

Gradually add granulated sugar while continuing to whip until stiff peaks form.

Gently fold the almond flour mixture into the egg whites until just combined.

Add vanilla extract and fold until the batter is smooth and shiny.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto a baking sheet lined with parchment paper.

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms.

Preheat the oven to 150°C (300°F).

Bake the macarons for 15-20 minutes until they have risen and are firm to the touch.

Allow the macarons to cool completely on the baking sheet.

Prepare the filling by whipping butter until creamy, then adding heavy cream and vanilla extract.

Spread or pipe the filling onto half of the cooled macarons and sandwich with the other halves.

Let the assembled macarons rest in the refrigerator for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens