The Queen Bean

VANILLA BEAN MACARONS

Makes about 20 sandwich cookies

We sandwiched Caramelized White Chocolate Buttercream between two vanilla bean-speckled shells for our most luscious macarons yet.

1⅓ cups (128 grams) blanched almond flour
1 cup plus 1 tablespoon (127 grams) confectioners’ sugar
⅛ teaspoon kosher salt
3 large egg whites (90 grams), room temperature
½ cup (100 grams) granulated sugar
1 vanilla bean*, split lengthwise, seeds scraped and reserved
¼ teaspoon (1 gram) vanilla extract* Caramelized White Chocolate Buttercream (recipe follows) Garnish: vanilla sugar

1. Using a permanent marker, draw 1½-inch circles 1 inch apart on 2 sheets of parchment paper. Place parchment on 2 rimmed baking sheets; top with nonstick baking mats.

2. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; process until well combined. Sift flour mixture through a fine-mesh sieve.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy. Gradually add granulated sugar, and beat at high speed until stiff peaks form. Gently fold in flour mixture in thirds until a loose batter forms. Fold in vanilla bean seeds and vanilla extract.

4. Transfer batter to a piping bag fitted with a medium round tip (Ateco #804). Pipe batter onto drawn circles underneath mats, holding piping tip perpendicular to pans. Apply pressure, leaving tip stationary, until batter reaches drawn circle. Move and lift tip in a quick circular motion as you finish piping each macaron