Vanilla Macarons (Traditional Style)
Adapted from Lenôtre
A classic vanilla macaron recipe featuring powdered vanilla, inspired by Lenôtre's traditional style of serving unfilled macarons.
Vanilla Macarons (Traditional Style)
Adapted from LenôtreA classic vanilla macaron recipe featuring powdered vanilla, inspired by Lenôtre's traditional style of serving unfilled macarons.
Chef's Tips
Dry peeled almonds for 48 hours at room temperature before using.
Pipe even-sized rounds and allow to dry until a skin forms before baking.
After baking, pour water under parchment paper to help release shells.
Tools Used
Stand Mixer
Piping Bag (11mm Plain Tip)
Baking Trays
Parchment Paper
Food Processor
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Ingredients
Macaron Biscuit
Finishing the Macarons
Instructions
Make the Almond Base
- 1
Boil almonds briefly, peel them, and dry for 48 hours.
- 2
Grind almonds with icing sugar until fine. Add egg whites, apricot pulp, and powdered vanilla. Blend until smooth.
Prepare and Pipe the Batter
- 1
Whisk the 110g egg whites until slightly foamy. Gently fold into the almond mixture.
- 2
Transfer the batter to a piping bag fitted with an 11mm tip.
- 3
Pipe 3.5 cm rounds on parchment-lined trays, leaving 2 cm gaps.
- 4
Let shells dry at room temperature for at least 1 hour until a skin forms.
Bake and Finish
- 1
Preheat oven to 150°C (300°F) convection.
- 2
Bake for 13 minutes, opening the door briefly twice during baking to release steam.
- 3
Slide parchment onto a cooling rack and pour cold water under the sheet to loosen shells.
- 4
Carefully peel off and pair the shells.
- 5
Refrigerate paired shells for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
