{"id":278482,"date":"2010-02-23T21:05:00","date_gmt":"2010-02-23T20:05:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/vanilla-macaroons"},"modified":"2022-07-07T20:36:05","modified_gmt":"2022-07-07T18:36:05","slug":"vanilla-macaroons","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/vanilla-macaroons\/","title":{"rendered":"Vanilla Macaroons"},"content":{"rendered":"
\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nHere is my very personal version of vanilla macaroons. I don’t know how many times I’ve experimented with this recipe to get this result. I wanted a very dominant vanilla flavor without anything else. A famous pastry chef offers us a recipe based on white chocolate but I find that we only smell it! Hoping that my recipe gives you staisfaction!!! <\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\nRecipe for vanilla macaroons for about thirty macaroons:<\/div>\n
\n<\/div>\n
\n
\n -A basic recipe for <\/span>
\n<\/strong>
\n
\n macaroons<\/span>
\n <\/strong>
\n<\/a> <\/span><\/strong><\/div>\n
\n with 12g of white coloring (titanium oxide) added in the Italian meringue <\/span><\/strong><\/div>\n
\n<\/div>\n
\nVanilla topping:<\/span><\/strong><\/div>\n
\n-70ml of water <\/span><\/strong><\/div>\n
\n-1 vanilla bean<\/span><\/strong><\/div>\n
\n-a pinch of vanilla coutea ude powder<\/span><\/strong><\/div>\n
\n-1 packet of vanilla sugar<\/span><\/strong><\/div>\n
\n-1 whole egg<\/span><\/strong><\/div>\n
\n-125g of soft butter<\/span><\/strong><\/div>\n
\n-1 teaspoon of titanium oxide<\/span><\/strong><\/div>\n
\n-1 sheet of gelatin<\/span><\/strong><\/div>\n
\n-30g of cornstarch<\/span><\/strong><\/div>\n
\n-125g of caster sugar<\/span><\/strong><\/div>\n
\n20g  of almond powder<\/span><\/strong><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n

Proceed to the preparation of the macaroons (see recipe <\/em>
\n here<\/em>
\n<\/a>). <\/em> <\/p>\n

\nRecap in pictures. <\/em><\/div>\n
\nYou can add a pinch of vanilla powder to the so much for so much.<\/em><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nThis is the titanium oxide that will allow the macaroons to remain white during baking.<\/em><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\n<\/em><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n
\n<\/em><\/div>\n
\nContiinue with vanilla topping. Put the egg and 50g (of the 125g) in a bowl. Whisk lightly and add cornstarch.<\/em><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nSoak the gelatin sheet in cold water.<\/em><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nPut the 75g of sugar with the water and the vanilla bean split in half and scraped in a saucepan. Also add vanilla sugar and vanilla powder. Boil. Stop cooking and let infuse for 10 minutes off the heat.<\/em><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nPour syrup over egg mixture. Mix well and then return to the pan. Cook gently, never stopping to stir. Boil gently until mixture thickens. At this point, add the wrung-out gelatin.<\/em><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nMix well, then add the titanium oxide (I use this coloring to amplify the contrast with the vanillin grains) off the heat.<\/em><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nAdd the almond powder. <\/em><\/div>\n
\n
\n<\/em><\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nAnd finally add the butter in pieces.<\/em><\/div>\n
\n<\/div>\n
\n<\/em><\/a><\/div>\n
\n<\/div>\n
\nMix well and let cool. When the filling starts to set, put it in a piping bag and garnish the macaroons. Leave in a cool place for one night before consuming.<\/em><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n
\n<\/a><\/div>\n

<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Here is my very personal version of vanilla macaroons. I don’t know how many times I’ve experimented with this recipe to get this result. I wanted a very dominant vanilla flavor…<\/p>\n","protected":false},"author":1,"featured_media":28872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[7409,107,142],"class_list":["post-278482","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-button","tag-macarons","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=278482"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/278482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/28872"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=278482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=278482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=278482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}