Directions:

VANILLA MACARON SHELLS

• 1. In a stand mixer with the paddle attachment, combine ground almonds, icing sugar, vanilla powder, and the first listed egg whites. Beat into a paste and set aside.
• 2. In a saucepot, heat sugar and water to 245°F. Place second listed egg whites in a clean bowl of a stand mixer with the whisk attachment and beat to soft peaks. With mixer running, slowly incorporate hot sugar syrup and beat until egg whites are stiff and glossy. Continue to whip until cooled to roughly 100°F.
• 3. Gradually fold meringue into almond mixture, ensuring mixture is smooth and not grainy. Continue to fold mixture by hand until the batter falls into ribbons, or reaches the “macaroner” stage.
• 4. Set oven to 300°F with fan on. Pipe batter onto lined sheet tray with even spacing between each. Bake for 15 minutes, remove from oven, and cool completely.

VANILLA GANACHE

• 1. In a saucepan, combine cream, vanilla extract, and vanilla powder and bring to a boil.
• 2. Combine white chocolate and cocoa butter in a bowl and pour hot cream overtop. Stir until chocolate and cocoa butter are fully melted and incorporated. Refrigerate overnight until assembly.

ASSEMBLY

• 1. Place ganache in a piping bag with a #12 pastry tip. Turn half of the macarons over and fill generously with ganache. Top with a second macaron shell, ensuring top and bottom shells are similar in size.
• 2. Allow macarons to mature overnight in the refrigerator before serving.