Rustic Almond Macarons

• For this recipe, you'll need a sugar thermometer to help you measure the temperature of the syrup.
   
• Preheat the oven to 275°F (135°C). Use the fan/convection setting for this recipe.
   
• Prepare a piping bag with a (10mm) plain round decorating tip (Wilton #12 tip).
   
• Bakers Note: Natural almond flour is ground from whole almonds with the skin intact. For this recipe, you need super-fine natural almond flour from whole almonds. You can use store-bought from the brand Bob’s Red Mill or make your own from whole almonds with the skin intact as I do.
   
• Grind 225 grams of whole almonds with skin intact until it is super-fine, make sure to weigh it again to ensure it is still 225 grams.
   
• Line two baking sheets with silicone macaron baking mats, or use parchment paper and make a round template. Trace a circle using a small round cookie cutter about 4 cm (1 1/2-inches) in diameter as a guide on a piece of parchment paper. Flip the parchment paper over and place it on your baking sheet. You should be able to see the circles through the parchment paper.
   
• Wipe a stainless-steel bowl or a glass bowl and the whisk attachment of a standing mixer with a paper towel moistened with lemon juice. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
   
• Place 80 gram egg whites in the clean bowl of your stand mixer fitted with the whisk attachment add A pinch of cream of tartar (Do not start the mixer yet.)
   
• Bring the 80 gram water and 200 grams sugar to a boil in a small saucepan over medium heat, stirring slowly with a small spatula or a wooden spoon until all the sugar is dissolved. Try not to get any sugar on the sides of the pan. (You can always brush it away with some water and a baking brush.)
   
• When the mixture starts to boil, do not stir anymore and attach a candy thermometer to the saucepan.
   
• Once the sugar syrup temperature reaches 113°C (235°F), begin whipping the egg whites at high speed.
   
• When the sugar syrup reaches 115°C (240°F) and the egg whites are foamy, remove the syrup from the heat and slowly add the syrup to the egg whites by dribbling it down the side of the bowl, avoiding the whisk attachment. If you hit the whisk attachment, it will make spun sugar.
   
• Once all the syrup has been added, turn the speed to medium-high and whip until a glossy and thick meringue is formed and has cooled to room temperature, about 8 minutes.
   
• Meanwhile, in a large bowl, combine 225 gram powdered sugar and 225 gram almond flour. Add the remaining 80 grams of egg whites. Mix with a silicone spatula to evenly moisten and form a thick paste.Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds out and combine it with the almond/egg white paste mixture. Cover the top and set aside until the whipped meringue is ready.
   
• Bakers Note: when making macarons, the process of combining the meringue mixture with the almond mixture is the most important part. At this stage, if you overmix or undermix the batter, you won't get the desired results. When folding your meringue and almond mixture together, take care not to stir, only fold.
   
• Fold in a small amount of the cooled meringue into the bowl of the almond mixture to loosen the batter.
   
• Here is how you fold: Slide the spatula with each fold down the side of the bowl to the very bottom, then lift and rotate it over to bring the mixture from the bottom of the bowl up to the top.
   
• Then fold in the rest of the meringue into the almond mixture until a smooth batter develops and flows like “lava”. Stop folding once it reaches the gentle lava-like consistency. A couple of folds too few or too many can make a drastic difference in your macarons. Once the batter becomes more uniform, begin evaluating the consistency after every couple of strokes. The batter should have a “lava-like” consistency that flows very slowly off your spatula when you lift it.
   
• Transfer the mixture to the prepared piping bag.
   
• If you use parchment paper, add a little dot of the macaron mixture underneath each corner of the parchment paper so it stays attached when you pipe.
   
• Pipe out rounds of batter onto the prepared baking sheets. Holding the piping bag straight down, slightly above the baking sheet or silicone mat so there is room for the batter to come out of the bag. The batter will spread slightly, so pipe rounds slightly smaller than the circles on your silicone mat or parchment paper.
   
• After the macarons are piped, carefully tap the baking sheet on the countertop a few times which will help to get rid of any large air bubbles.
   
• Bake straight away for 12-13 minutes in the center of the oven; (there is no need for you to wait until the piped cookies are dry to the touch, as many macaron recipes instruct, you may bake them as soon as they are piped.
   
• The cookies are done when the top is firm and does not wiggle. To check if the macarons are ready, gently wiggle the top of the shell; it should feel secured to the feet but still should have a tiny bit of movement when touched.
   
• Let cool completely on wire racks before removing them from the baking mat/trays.
   
• A perfectly baked macaron shell should be easy to peel off the parchment paper or silicone mat.
   
• You will have some leftover Rustic Almond Macarons that are delicious crushed on ice cream or enjoyed with a filling of your choice.

Special Note

• These White Vanilla Bean cupcakes has an incredibly soft and have a tender texture. Achieving this requires close attention to detail, particularly in terms of ingredient temperature and the mixing process. To ensure your cupcakes turns out just as intended, please heed the following advice: 
   
• Use store-bought Cake Flour: For that desired beautiful texture, cake flour is essential. All-purpose flour simply won't yield the same results.
   
• Temperature Matters: The vanilla infused cream and the egg whites should be between 20°C to 23°C / 68°F to 73.4°F. I always go precisely for 23°C (73.4°F). Achieving this specific temperature is crucial for the ingredients to integrate seamlessly, creating the perfect crumb. The semi-cool butter need to be pliable but cool butter 16°C to 18°C /  60°F to 65°F. It should be cool to the touch and offer some resistance when pressed, but it shouldn't be difficult to cut and not feel greasy. Using a thermometer to check temperatures is recommended to ensure accuracy.
   
• Mixing Instructions: It’s vital to follow the mixing steps exactly as described. Overmixing at any point can lead to a cake that’s anything but tender.
   
• This guidance is offered from a place of compassion. I want you to succeed and enjoy the process of baking this delicious white cake, without the disappointment of wasted ingredients—especially something as precious as vanilla bean. These instructions are not meant as warnings but as keys to unlocking the full potential of your baking skills.

 Vanilla-infused Cream

• When preparing the vanilla-infused cream for this recipe, keep in mind that the cupcake batter requires 350 grams. However, starting with exactly 350 grams isn't ideal due to inevitable evaporation during heating. To ensure you have enough, begin with 400 grams of heavy cream.
   
• To infuse the cream with vanilla, take a sharp knife and carefully split a fresh vanilla bean lengthwise. Gently scrape out the fragrant seeds, often referred to as "vanilla caviar," and transfer them into a medium saucepan. Don't forget to add the vanilla pod itself for maximum flavor.
   
• Next, pour 400 grams of heavy cream into the saucepan. If you're opting for vanilla bean paste instead of a whole bean, stir it in now, blending it well with the cream.
   
• Warm the mixture over low to medium heat just until it's warm to the touch but not boiling, to avoid scalding the cream or losing too much to evaporation.
   
• Once warmed, remove the saucepan from the heat, cover it, and allow the mixture to steep at room temperature for about 1 hour. This step is optional but highly recommended if time allows, as it significantly enhances the vanilla flavor. If you're pressed for time, you can proceed with the recipe as needed.

White Vanilla Bean Cupcakes
 

• When preheating the oven use the ‘top and bottom heat’ setting. Please avoid using the fan-forced option. 30 minutes before baking, set an oven rack in the lower third of the oven and preheat to 325F° (165C°) 
   
• Line two 12-cupcake pans with 24 standard-size cupcake liners. For each liner, place two macaron shells flat against each other at the bottom.
   
• Bakers note; Working with semi-cold (pliable but cool) butter produces a better cake texture; if the butter is too soft, it essentially melts into the flour, which can result in a greasy cake. The butter needs to be pliable (slightly softened) but cool. Take it out of the fridge for about 20 minutes before you bake this cake. The right temperature is about 16°C to 18°C /  60°F to 65°F. The best way to know for sure is by using a digital thermometer.  
   
• Bakers note: however the egg whites and vanila infused cream should be at room temp about 20°C to 23°C / 68°F to 73.4°F if yours are too cold, the cupcake batter will go from smooth and creamy to looking split and clumped. The cupcake might turn out okay, but the texture will be affected and may not be as tender and moist as you like.
   
•  Add the 285-gram cake flour, 395-gram superfine sugar, 1/2 teaspoons salt, and 18-gram baking powder into a stand mixer bowl fitted with the paddle attachment, and Let it spin for a few seconds to incorporate it together.
   
• Add the 170-gram unsalted butter a few piece at a time, about every 10 seconds. This step takes 2 minutes. Once all of the butter is added, the mixture should resemble almond flour, and when you run your hands through it, it feels kind of sandy, and there should be no large lumps of butter left.
   
• After the steeping period for the infused vanilla cream, remove the vanilla bean pod from the heavy cream. Before discarding it, ensure you've extracted all the flavorful, gooey vanilla seeds by squeezing them out of the pod and stirring them back into the cream. This step maximizes the vanilla essence in your infusion. Give the mixture a quick whisk to evenly distribute the seeds throughout the cream. Lastly, measure the cream to confirm you have the required 350 grams of infused vanilla cream for your recipe, adjusting as necessary to meet this precise amount.
   
• Baker Note; In this next step you need to add 350 grams of vanilla-infused cream, Make sure to do this slowly to create the perfect emulsion, if you add it too quickly, your cream will separate from the butter and sink to the bottom of the cake and give you a gummy layer and create a dense texture.
   
• With the mixer on low, slowly pour in the 350-gram vanilla-infused cream in small increments, this step takes about 30 seconds. Then continue mixing on medium speed (speed four on KitchenAid) for 90 seconds to develop the structure. Set a timer! 
   
• The batter should have gained volume at this point and should look thick like buttercream, and all the ingredients should be incorporated. If you don’t mix it for 90 seconds, your cupcakes could be under-mixed, collapse in the center, and won't be as tender and fluffy as mine.
   
• Stop the mixer and scrape down the side and bottom of the bowl, remove the whisk or paddle attachment, and shake out the excess batter collected inside. From this point, you need to mix on low speed.
   
• A Note from me before you add the egg whites! As most cupcakes are highly prone to overmixing, when you reach this step where you add the egg whites, it is crucial to mix lightly. This is because your cupcake batter will become tough if you work it to the point that the gluten in the flour starts to form.
   
• Attach your paddle attachment again, with the mixer on low speed. Gradually add the 200-gram egg whites to the batter in three separate parts, beating on medium speed for only 20 seconds each time ( not any longer!) after each addition to incorporate the ingredients and strengthen the structure. Stop the mixer after each addition of egg whites, and scrape down the side and bottom of the bowl. Also, remove the whisk attachment and shake out the excess batter that is collected inside.
   
• Stop the mixer and scrape down the side and the bottom fold once or twice to ensure the batter at the bottom of the mixing bowl is incorporated. 
   
•  scoop one standard-size ice cream scoop of cupcake batter into each liner. The liners will appear quite full, nearly to the top, but don't worry—the batter will settle during baking. These cupcakes are designed to rise to just the right height.
   
• Bake the cupcakes for 18 to 20 minutes or until the tops are dry to the touch and a cake tester/toothpick inserted in the center comes out clean.
   
• Watch them carefully in the final minutes of baking. The best way to know if they're done, around the 18-minute mark, is to very carefully open the oven door and gently touch the top of a cupcake. The top should not be wiggling or wet. If they are, continue baking. Mine took 20 minutes, and the tops got a little bit darker. The rustic macaron at its base, which will rise to the top as it bakes. So, the macaron that started at the bottom ends up on top, making it darker and more pronounced. Mine took 20 minutes.
   
• Immediately remove the cupcakes from the cupcake pans and place them on a wire rack to cool completely.
   
• Enjoy immediately or place them in a zip-lock bag for an hour or two before you enjoy them; this way, you'll get even softer cupcakes. They keep well for up to 3 days in a zip-lock bag at room temperature.
   
• For decoration, you have two options: after baking, you can remove the cupcakes from their liners and invert them so the macaron becomes the base, then decorate what was the top. Alternatively, simply decorate the top as usual.
   
• If you'd like to decorate your cupcakes as shown in the photos above, refer to the first photo for my whipped lemon ganache and to the second photo for my caramel cappuccino ganache. You can find both recipes in the frosting category. If you plan to decorate your cupcakes or cakes with these ganache recipes; here is my best tip: Ensure your ganache is at its best by allowing it to rest at room temperature for 20 minutes before you whip it up into a fluffy cloud. Whip on medium speed for 10 to 30 seconds to achieve silky smoothness. Then store the whipped ganache in an airtight container, covered with plastic wrap, until needed. This simple step guarantees a perfectly spreadable, silky smooth ganache every time.