Vanilla macarons with vanilla bean buttercream from Elizabeth Street Cafe / Vietnamese Cuisine from the Elizabeth Street Cafe (page 152) by Tom Moorman and Larry McGuire and Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla pods for vanilla bean paste.

  • puddlemere on December 30, 2018

    The ingredient ratios here seemed to work well, but I'm not sure about the method. My first attempt at these turned out with cracked tops, and from what I read this is due to overbeating/too much air in the batter. Next time I won't beat the egg whites quite to stiff peaks, and I'll add the macronnage step of removing some of the air. I also let the macaron shells rest for about 30 minutes after piping and before baking, and I added orange zest and food coloring to make an orange creamsicle flavor. This was the first time I've tried Swiss buttercream and it mostly turned out well, except I think next time I should beat the egg whites more and let the butter get a little bit warmer before adding.

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