White chocolate and vanilla macarons

Steps:

• Preheat the oven at 280-300°F (138-149°C).
• Combine the almond flour with the confectioner’s sugar and mix well.
• Add the first addition of egg whites to form a paste and set aside.
• Cook the 200g of sugar and water to 244.4° F (118°C) in a pot over medium/low heat.
• Meanwhile, lightly whip the egg whites and 20g of sugar – slowly adding the sugar, once the eggs are frothy – on medium speed.
• When the sugar is up to temperature, pour the sugar syrup into the whipped egg whites and sugar mixture.
• Slowly pour down the side of the bowl to prevent the sugar from attaching to the whisk.
• Beat at medium speed until the meringue cooled and thick, then add to the first mixture, in three additions.
• Use a spatula to stir the mixtures together gently, scraping the sides of the bowl with each turn, until the batter is smooth, creamy and shiny. This is called “macaroning”.
• Bake in a 280-300°F (138-149°C) oven for 10-12 min.

Steps:

• Combine the cream and corn syrup and bring to a boil.
• Add the Norohy vanilla beans, split and scrapped, and infuse for 10 minutes. Return to a boil and strain the liquid.
• Melt the Ivoire 35% White Chocolate in a microwave in 30 second intervals until just melted.
• Slowly pour the hot liquid over the melted chocolate in several additions, mixing well, to create a proper emulsion.
• Finish with an immersion blender and chill overnight before using. 

Prep time: 30 min

Steps:

• When the macaron batter is ready, place half in a piping bag fitted with a piping tip (10-12mm) and pipe rounds on a half sheet pan lined with a silicone mat. Bake immediately.
• Let the shells cool on the tray before removing.
• Allow the ganache to warm up slightly at room temperature (around 1 hour) and place in a piping bag fitted with a piping tip (10-12mm).
• Pipe the ganache on the cooled shells, and sandwich together.
• Serve immediately or store in the refrigerator.