Vanilla Bean & Chocolate Ganache Macarons

by Jennifer Wieland

My sister’s favorite treat at her baby shower was the vanilla bean and chocolate ganache macarons. I tinted the macarons red to go with the Thing 1 and Thing 2 theme.

If you have never had a macaron let me tell you that you are missing out. They can be made or purchased in so many colors and flavors that it can be mind-boggling.  They are a small light treat that is made up of two meringue cookies and a filling. They can be intimidating to make but once you try it and have them turn out you will want to try making more flavor combinations.

Vanilla Bean & Chocolate Ganache MacaronsVanilla Bean Macarons

1 c. almond flour (or 1 cup blanched almonds, finely ground in food processor)
1 c. confectioner’s sugar
2 egg whites, left in an open container overnight in the refrigerator, or for 2-3 hours at room temperature, I use packaged egg whites
1/3 c. granulated sugar
1 vanilla bean, seeds scraped from inside
2 tsp. vanilla extract
food coloring (optional)


In the bowl of a food processor add the almond flour and the confectioner’s sugar and pulse until well combined and finely ground. Sift the almond mixture 2-3 times and finally discard any of the small bits left in the sieve.

In the bowl of a stand mixer fitted with the paddle attachment beat the egg whites until soft peaks form. (Soft peaks means that when you lift the paddle out the mixture that a peak forms but then falls over.) Beat in the sugar one tablespoon at a time until all of it is combined and dissolved . Continue to beat the mixture a few more minutes until it is thick and glossy. Stir in the vanilla beans and extract and any food coloring now.

Remove the bowl from the stand mixer and add in half of the almond mixture. Stir this mixture in by hand (do not fold it in). Add in the second half of the mixture, again stirring it in by hand until you have a thick, grainy mixture.

Fill a pastry bag fitted with a round tip ( I used a #12) and pipe in circles on parchment paper on a baking sheet. If you want to make sure that they are all the same size a great trick is to take a permanent marker and trace a quarter all over the parchment paper and the place the marker side down on the baking sheet. This way you can still see the circles and use it as a guide. This batter will cover about 3 baking sheets. Once they are all piped. Rap the pans on a hard surface a few times and then let them set for 2-3 hours.

Preheat the oven to 250° and bake for 12-15 minutes. Allow them to cool on the baking sheets. Then fill with your favorite ganache, frosting, jam, jelly or preserves.

Chocolate Ganache

3.5 oz. dark chocolate
2 tbsp. heavy whipping cream

Finely chop the chocolate and place in a microwave safe, heat proof bowl. Heat the cream in the microwave until hot, about 45-60 seconds. Poor the cream over the chocolate and let sit for a minute. Stir until the chocolate is smooth. If there are still some lumps microwave for 30 seconds and stir.

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

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