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Vanilla and praline macaroon Recipe

Ingredients for pieces


    For the macaroon
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Egg white(s) : 215 g
  • Caster sugar : 150 g
  • Vanilla pod(s) : 2 whole

  • For the garnish(es)
  • Semi-skimmed milk : 250 ml
  • Egg yolk(s) : 2 whole
  • Plain flour : 30 g
  • Unsalted butter : 50 g
  • Praline paste : 20 g
  • Caster sugar : 50 g
Method
  • 1For the macaroons:

    Preheat the oven to 160'C.

    Use a sharp knife to scrape the seeds from the vanilla pod and add them to egg whites.
    Whisk the egg whites with 150g caster sugar. Whisk until you have a stiff and glossy meringue mixture.

    Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
    Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.

    Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray.

    Leave the macaroons to dry slightly for 15 minutes at room temperature and then bake in the preheated oven for 10-15 minutes.

  • 2For the filling:

    Bring the milk to the boil.

    Whisk the egg yolks with 50g of caster sugar and the flour. Pour on the boiling milk.

    Return to the pan and cook for a further 3 minutes until the mixture thickens significantly.

    Pour this mixture on to a large tray lined with cling film and place in the fridge to cool.

    To finish the filling: Place the cold creme patissiere in a food processor and beat in the praline paste and the butter.

    Assemble the macaroons, using the praline cream to stick them together.

Chef's tip

«For a gluten free filling, replace the plain flour with 30g of cornflour. To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.»

Delicate vanilla macaroons made with a French meringue filled with a delicious praline cream.

Rate this recipe :

(22 votes)

  • Preparation  30mins
  • Cooking time  15mins
  • Rest time  15mins

  • Difficulté  Medium
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