(English) Vanilla & Crocanti Macarons

  • Level: 30 whole macarons



  • 110 grams flour
  • 220 grams icing sugar
  • 110 grams egg whites (aged)
  • 30 grams sugar


  • 100 grams egg whites
  • 165 grams butter
  • 150 grams sugar
  • 1 teaspoon Vanilla extract


  • Almond Crocanti



  1. Preheat oven at 150º
  2. Mix almond flour and icing sugar and put it into a food processor to grind it well.
  3. Sieve twice or three times.
  4. Beat the egg whites. When they start to make foam, add the sugar and beat until you get a firm meringue.
  5. Add the meringue to the almond flour and mix with circle and soft movements using a spatula.
  6. Putt he batter into a piping bag and start drawing the macarons.
  7. Let them cool for 30 minutes (maybe more, it depends on the humidity). Check it by touching them. When they don’t stick to your finger, they’re ready.
  8. Bake for 13-15 minutes.
  9. Let them cool completely before filling them with buttercream and some crocanti.


  1. Mix the egg whites with the sugar in a saucepan and heat it in a boiling water-bath until it reaches the temperature of 65ºc.
  2. Putt he mix into the mixer and beat until you get a thick meringue or for 10 minutes (medium-high speed).
  3. Add the butter (softened) little by little until combine.
  4. Add the vanilla and mix.

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