Image via Paul Bolangerie UK
I came back from England with an affinity (OK...maybe obsession) with a few bakery items that are seemingly EVERYWHERE in England, but are a pretty rare commodity here. One of those items is Macarons. No. I did not misspell "macaroon". I'm not talking about those heavy coconut laden things. After all - I'm allergic to coconut! I'm taking about those light, airy, almond and meringue based cookies that originated in France. They are amazing!
Vanilla Bean Macarons
2 3/4 cup almond flour (you can also make your own from blanched almonds in the food processor)
2 3/4 cup confectioners sugar
1 cup [7-8] large egg whites (room temperature)
3/4 cup granulated sugar
1 vanilla bean (cut lengthwise and scraped)
Preheat the oven to 325 and line your baking sheets with parchment
Blend the almond flour with the powdered sugar in the food processor to make mixture as fine as possible. Sift the mixture through a strainer to eliminate any large crumbs from forming on the macaron tops as they bake.