Vanilla Macarons (White)

Preparation info
  • Yield:

    910 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 300 g 10.58 oz 32.97%
  • White chocolate coins


  1. Bring the heavy cream to a rolling boil and pour it over the white chocolate. Stir to emulsify and melt the chocolate.
  2. Stir in the vanilla paste and mix evenly.
  3. Have half of the macarons flipped over (flat side up) and ready to be filled. Pipe the filling onto the macaron bases. Place the top macaron over the filling and gently push down. Reserve refr