Delightful Vanilla Macarons with a White Almond Ganache Filling

Welcome to the first edition of Vanilla Ventures' Recipe Spotlight! To kick this thing off, we're thrilled to share a delightful macaron recipe that belongs to our valued customer Candice Hall from Harris, Missouri. She crafted this recipe specifically for her daughter's birthday, so we feel extra special that she's willing to share it with us all.

As she starts to attend vendor events around the area, these delicate confections are sure to impress both her taste buds and her guests. The perfect combination of crisp and chewy, with a hint of vanilla, adds a touch of elegance and flavor.

Delightful Vanilla Macarons with a White Almond Ganache Filling & Sugar Coated Cherries

Ingredients

To create these exquisite macarons, gather the following ingredients:

• 150g Almond Flour
• 150g Powdered Sugar
• 110g Egg Whites (about 3 large eggs)
• 95g Granulated Sugar
• 1/8 tsp Cream of Tartar
• 1/8 tsp Salt
• 1 tsp Vanilla Extract (or more, for those who love the rich aroma of vanilla!)
• Food coloring (optional, to match any theme or occasion. For these, Sunny Side Up
  Bakery Navy Blue was used)

For the Filling

• White Almond Ganache
• Sugar-coated Cherries
  
  
  

Preparing the Macaron Shells

1. Sift the Dry Ingredients: Begin by sifting the almond flour and powdered sugar together into a large mixing bowl. This ensures a smooth texture, free of lumps.
   
   
2. Whip the Egg Whites: In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and salt, then gradually add the granulated sugar while continuing to whisk until you achieve stiff, glossy peaks.
   
   
3. Incorporate Vanilla and Color: Gently fold in the vanilla extract. Feel free to add a few drops of food coloring to create vibrant and visually appealing macarons. Remember, a little goes a long way!
   
   
4. Combine the Mixtures: Carefully fold the dry ingredients into the meringue. Use a spatula to gently mix until the batter flows like lava and forms a thick ribbon when lifted.
   
   
5. Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any trapped air bubbles.
   
   
6. Rest the Macarons: Allow the piped macarons to sit at room temperature for 30-45 minutes, or until a skin forms on the surface. This is crucial for achieving the characteristic "feet" of the macaron.
   
   
7. Bake to Perfection: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they can be easily lifted off the parchment paper. Let them cool completely before filling.

Creating the Filling

1. Prepare the Ganache: Melt white chocolate gently and mix with warm cream until smooth. Stir in almond extract for an extra layor of flavor and let it cool to a spreadable consistency.
   
   
2. Assemble the Macarons: Pair shells of similar size. Pipe a small amount of ganache onto one shell and gently press a sugar-coated cherry into the center. Top with the other shell, pressing lightly to sandwhich them together.

Final Touch

Allow the macarons to mature in the refrigerator for at least 24 hours to enhance their flavors and texture. Serve these sweet treats at room temperature for the best experience.

Enjoy your delightful vanilla macarons from Candice Hall, filled with love and a touch of creativity. These charming confections are perfect for any celebration or simply as a sweet indulgence to brighten your day. Happy baking!