Macaron ‘Infinitely’ Vanille


Stop your OCD medication for the day but keep the ADD pills flowing! I have another Pierre Hermé recipe to present and you’re gonna need all the help you can get. Macarons have the reputation to be the tough cookies of the pastry arts ( by tough i’m mean technically, not..err.. texturically?) but that’s a bunch of bollocks, they’re really not that hard to make. Of course, there’s the ongoing ‘war’ on who makes the best macaron in Paris which keeps us French entertained although we all perfectly know it’s PH (duh!). It’s just another excuse to keep tasting them over and over again.

This macaron was a big hit around here with its white chocolate ganache flavored with vanilla from Madagascar, Mexico and Tahiti. A bit of a luxury but totally worth it. You will need a touch of insanity and patience to master Hermé’s technique, but the reward is totally worth the efforts. Not only it opens the door to endless creations but they keep well, they freeze well, they are crowd pleasers, they’re pretty to look at, they don’t talk back when you yell at them and most importantly… they bounce back when you throw them at the wall! How can you not LOVE them?


This might be the first ‘englishified’ recipe of this fabulous macaron.. sorry Pierre but someone’s gotta do your dirty work since you didn’t bother writing an english version of the macaron cookbook. This is also the first recipe i attempted in the book and I wasn’t 100% happy with my performance not because of how they taste, they’re truly incredible,  but because i didn’t sift the almond flour twice which resulted in a slightly granular top. For the record, you’re aiming at a baby’s butt smoothness. I learned my lesson since and my more recent attempts were more like it. Now I’m secretly developing the ultimate ‘butt macaron’ recipe that i will uncover this summer but i’ll keep the secret to justify that i’m secretly working on it. Otherwise it wouldn’t be a secret. Get it?

Another important trick is to fill your macarons with the ganache at least 24 hours before enjoying them. The moisture of the ganache soften the inside of the cookie to create a perfect osmosis when you bite into them. That’s when some people go … ohhhh.. while others go … ahhhhh. Whatever you like. Doesn’t bother me.

Vanilla Bean on Foodista

  • Macaron Infiniment Vanille

    • Vanilles du Mexique, de Madagascar et de Tahiti
    • Recipe adapted from Pierre Herme’s Macaron
    • Makes about 36 macarons
  • dsc_0030_edited_2
    • For the meringue:
    • 150 grams almond flour, sifted twice
    • 150 grams powdered sugar
    • 55 grams egg whites, aged 7 days
    • 1 1/2 vanilla bean
    • 150 grams sugar
    • 37 grams bottled spring water
    • 55 grams egg whites, aged 7 days
    • For the vanilla ganache:
    • 200 grams heavy cream
    • 1 vanilla bean from Mexico
    • 1 vanilla bean from Madagascar
    • 1 vanilla bean from Tahiti
    • 220 grams white chocolate, preferably valrhona
    • For the meringues:
  • Sift the almond flour and powdered sugar in a medium bowl. Split the vanilla beans and scrap the seeds. Add them to the almond flour & powdered sugar mixture. Add the first batch of egg whites (55 gr) to the almond/sugar/vanilla mixture, without mixing them.
  • In a small saucepan, combine the water and 150 grams of sugar and bring to a boil until it reaches 118’C. Meanwhile, place the second batch of egg whites in the bowl of a mixer equipped with the whisk attachment. When the sugar syrup is at 115’C start beating the whites on medium speed until they reach soft peaks.
  • Pour the sugar at 118’C over the egg whites. Beat until the temperature of the mixture drops to 50’C. Fold the meringue into the almond-sugar-egg white mixture until it’s homogeneous. Place in a large pastry bag with a plain #11 tip.
  • Place parchment paper on two baking trays and use a pencil to draw 1 1/2 inches circles to cover the surface with 1/2 inch in between. You should have 36 circles on each parchment papers. Turn over the paper so the pencil marks won’t transfer to the meringues.
  • Pipe rounds of the meringue dough onto the prepared parchment paper. Let the meringues out at room temperature for at least 30 minutes. This is a very important step as the piped meringue rounds develop a thin ‘crust’ over their surface during the rest.
  • Preheat the oven to 350’F. Bake the meringues for exactly 12 minutes. Open the oven door quickly-twice during cooking. When the cookies are cooked slide the parchment paper onto a work surface and leave them to cool.
  • For the vanilla ganache:
  • Preheat the oven to 325’F.
  • Split the vanilla beans in half and scrap the seeds with the tip of a knife. Add them to the heavy cream along with beans. Bring to a boil in a small saucepan. Remove from heat. Cover and let infuse 30 minutes.
  • Place the chopped white chocolate in a bowl of a bain-marie and melt. Remove the vanilla beans from the cream and pour the mixture over the melted chocolate in three addition. Mix until smooth and scrap the mixture in a pyrex dish. Cover with plastic wrap and let it cool in the refrigerator.
  • Assemble the macarons:
  • Place the vanilla ganache in a pastry bag equipped with a plain tip. Garnish half the vanilla meringues with the ganache and cover with the other half to make a sandwich. Refrigerate in an hermetic box for 24 hours. Let them come to room temperature before enjoying them.
  • dsc_0035
Be Sociable, Share!

Tags: ,

  • Giff

    you already know that the odds are very low of me making these, but they look pretty awesome and I’d *eat* them!

    I want to know what brought on the bounce-against-the-wall test!

  • Angry Brit

    Oh, dear god. Marry me? Please? Pretty please? No? OK. Can you send a few of these my way? Please? Pretty please?

  • Manggy

    Thank you so much for this Zenman! And at least this one doesn’t call for Titanium dioxide. Grr! Looks like you have been back home– or asked one of your friends to buy one– or been to Kitchen Arts and Letters? 😉

    FYI… I go, “Ooooaaaahhh.” TMI!

  • Natasha – 5 Star Foodie

    Very nice! I would love the vanilla ganache!

  • colloquial cook

    Ben quoi, elles sont super tes photos, non mais!
    Can’t wait to read the butt macaron recipe. Chances are you’re going to give PH a heart attack 😀

  • Huyen

    Thanks for translating this recipe. I’m excited to try it.

    When you say, “Add the first batch of egg whites (55 gr) without mixing them.” Does that mean don’t mix the egg whites separately before adding to rest of the ingredients? Just stir everything together at once?

  • Jayme

    Ooh thank you for translating a PH recipe into english!

    Don’t you just LOVE how macarons don’t talk back when yelled at?! lol 😉

    great post, you had me laughing all throughout!

    btw, I think you left the part out of the directions where you spin around three times, clap your hands and do a little jig in between opening the oven door twice really fast during cooking! 😛

  • heavenly housewife

    wow what a recipie, check out all those vanillas! looks wonderful but so far i find macaroon making a bit intimidating.

  • cakebrain

    I can barely read French…and I’m envious that you can read PH’s cookbooks! I should have paid more attention in French class! the macarons look yummy!

  • elra

    Oh la la…
    J’adore j’adore…
    Your macarons look so perfect!

  • clumbsycookie

    Am those who say ohhhhhh AND ahhhhhhhh! Pierre Hermé is my tird favourite French person, after you and Claire obviosly!

  • dirtykitchensecrets

    Decandently Beautiful!

  • Abby

    These look so good. I am tempted to buy this book because of you. I think since I know French, I can handle it…right? I hope so. It is now on my Amazon wish list. And eggs whites aged seven days…I assume he has a reason and probably necessary. But really???

  • Ellieut

    Love the new site! I think it is easier to fly to Paris to eat macaroons than it is to make them! Yours came out very pretty! We had macaroons from La Madeline last week. Scrumptious :)

  • Marc

    Aged eggs white are use because they contain less moisture than fresh ones. So your macaron will hold their shape better and also be more thicker which will make them develop better “feet”.

  • cakewardrobe

    a new site! I <3 it! Dangerous to be putting a Pierre Herme recipe up! You’re going to be making me a fattie! btw, my friend was at that foodie2 event last week too! I wish I could have gone too!

  • cakewardrobe

    I think you should make this box a wee bit bigger for those who have a lot to comment on your posts! :)

  • jen

    i’ll be happy to be a taste tester for you. :) i’m a giver like that…

    darn. now i’m going to have to buy a scale.

  • Mia King

    Mmmm … yes, I am all for you sending samples out …

    Just received the advance reader copy for Table Manners (out in August) – your recipe looks FABULOUS!!

  • Courtney aka glamah

    I need to make some macarons. You insoire me and they are so fun.

  • Big Boy Oven

    this is just pure delicious and the work of ART!

  • Tartelette & Bikini

    Sacrilege! Balancer des macarons au mur :)

    J’arrivais pas a dormir la nuit derniere alors j’ai fais des plans de macarons sur la comette. Maintenant il va falloir voir comment s’y prendre!!

    A success mon p’tit chef! I can only imagine vanilla on vanilla as being awesome!

  • redmenace

    I am so delighted to find this. I’m toying with the idea of making them for my wedding. When you say they’re easy, I’ll hold you to that. Lovely post and blog!

  • Angela

    Oooh…they look so good. But pardon me if this is a silly question – how do you age egg whites for 7 days?!

  • zenchef

    Angela.. just leave them in the refrigerator for 7 days. Easy!
    Otherwise i found that egg whites they sell in supermarkets work quite well.

  • Alisa@Foodista

    Wow, thanks for sharing this recipe!First time I encountered aging eggwhites :)Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!

  • dorie

    Absolutely lovely! And I’m with you — Pierre Herme’s macarons are the best. I love that there’s about double the amount of filling chez Herme.

  • Ciaochowlinda

    Wow these look so perfect. This is the week I attempt macarons.

  • alice

    You’re killing me with all of these Pierre Herme’s Macarons you keep tweeting about.

  • Luke

    How do you age the eggwhites? Do you keep them covered or uncovered in the fridge?

  • Andrew

    Holy crap did I screw this one up. Not only was I fuzzy converting grams to cups,etc., I baked the cookies to long and didn’t let the ganache cool enough. But wow! There’s enough vanilla in the ganache to stop a war. Gonna try it again for sure!

  • Andrew

    And what’s the best way to sift almond flower? Mine totally clogged up my sifter. By the way, you are amazing.

  • Bethany (Dirty Kitchen Secrets)

    You know I sifted mine twice and managed to get a mac nipple! But perhaps that’s due to my piping… Anyway shall try this today! Thanks

  • frankie Dy

    Just wana ask…You make a syrup using confectioners sugar? not granulated sugar?

    Thanks so much. By the way, they are lovely.

  • Judithamir

    Thanks! (you forgot 150 g. sugar for the syrup…

  • Anonymous

    I fixed the recipe. Thanks!

  • D

    I use this ganache recipe and it doesn’t set. Any recommendations?