Macarons de baunilha

Ingredientes

• 65 grams (3/4 cup) almond flour
• 115 grams (1/2 cup) confectionary, powdered or icing sugar
• 65 grams 2 large egg whites
• 32 grams (2 tablespoons) granulated sugar
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon vanilla bean powder
• 1/8 teaspoon fiori di Sicilia flavoring
• 2 egg yolks
• 1/3 cup sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla bean powder
• pinch sea salt
• 2 tablespoons unsalted butter

Modo de preparo

1. 1

   In small bowl, sift almond flour and powdered sugar; set aside.

2. 2

   Beat egg whites and half the granulated sugar to soft peak. Add remaining sugar, salt, vanilla bean powder and flavoring; whisk to stiff peaks.

3. 3

   Add almond flour mixture to meringue; gently fold until the mixture is smooth, shiny and slightly runny.

4. 4

   Pour the mixture into a piping bag and pipe out ¾-inch mounds on either parchment paper or a silicone mat. Tap the pan a few times to remove air bubbles. Let them rest for 30 minutes or until they appear dry on top.

5. 5

   Heat oven to 400F. Turn oven down to 300F and place macarons in oven. Bake 15 to 20 minutes or until puffed and appear dry but not brown.

6. 6

   Let cool on pan for 15 minutes before transferring to cooling rack.

7. 7

   Pipe or spoon cooled citrus curd on flat side of half the shells. Gently place second shell on top.

8. 8

   --- For Vanilla Citrus Curd ---

9. 9

   Whisk egg yolks, sugar, zest, vanilla bean powder and salt in a heat-proof bowl or double boiler. Place bowl over simmering water (do not let bottom of bowl touch the water) and continue whisking until thick like pudding. This will take 5 to 10 minutes. Remove from heat and whisk in the butter. Cover surface of curd with plastic wrap; chill.