Macarons de Vainilla y Crocanti

Macarons de vainilla y crocanti de almendras

The fist time I tried to make macarons was about a year ago. Actually, I hate macarons as a hate marzipan because for me are the same flavour. But, truth must be said, they are so pretty, and small, and rounded… that I thought I should give them a try; even if it was just for the pleasure of photographing them.

Well, I tried and I failed. And mi competitive spirit yelled that that couldn’t be happening. So the nest 5 weeks I spent my free time baking macarons (or destroying them to be exact).

Now, a year later, I realised that the problem was my oven. We changed it a few weeks after my macaron catastrophe and I didn’t even thought about it being the main problem.

Now I know I can make them better and risk with colours and flavours. For now, I’m quite proud of my first modern and minimalist vanilla & crocanti macarons.

Macarons de vainilla y crocanti de almendras

(English) Vanilla & Crocanti Macarons

Don't be afraid with colours. Try them all, and change the flavours.

  • 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.

Macarons de vainilla y crocanti de almendras

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