The macaron craze continues in Beantown. After successfully making my first batch, the skies opened up and my future was flooded with possibilities: mountains and clouds and rivers of delectable French cookies.
Okay, I exaggerate. (I’m not that crazy.) But I am having fun!
Vanilla Bean Macarons with Nutella
- 110 grams almond meal
- 200 grams powdered sugar
- 100 grams egg whites (from about 3 eggs), room temperature
- 50 grams granulated sugar
- 1 vanilla bean, split
- 1/4 tsp. vanilla extract
Whisk together the almond meal and powdered sugar until blended. Using a stand mixer or hand blender, whip the egg whites on medium-high speed until they are foamy. Scrape the vanilla bean seeds into the egg whites. Gradually add the granulated sugar and whip until a smooth, shiny meringue with stiff peaks forms. Blend in the vanilla extract until smooth.
Add the almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. The batter should be thick and should form “ribbons” when drizzled from the spatula.
Pipe the batter into round shapes (1- 1 1/2 inches in diameter) on baking sheets lined with silicone mats. Let sit at room temperature for one hour.
Bake at 300° F for 10-16 minutes. Transfer baking sheets to a wire rack and don’t disturb the shells until they’re completely cool.
Sandwich a smidgen of nutella between two meringue shells and gently press together. Repeat with the rest of the shells. Store in an airtight container.
Source: Adapted from Annie’s Eats.