Vanilla macarons


  • 3 egg whites
  • 2 tbsp caster sugar
  • 1/2 tsp Taylor & Colledge Vanilla Bean Paste
  • 1 1/4 cups icing sugar, sifted
  • 1 cup almond meal, sifted
  • 60g butter, softened
  • 1 cup icing sugar
  • 1/2 tsp Taylor & Colledge Vanilla Bean Paste


Step 1
Line two oven trays with baking paper.
Step 2
Using an electric mixer, beat the egg whites until soft peaks form then add the caster sugar and Vanilla Bean Paste and continue to beat until the sugar has dissolved. Test by rubbing a little between your fingers. If it is still grainy then it will need to be beaten for a little longer.
Step 3
Transfer the egg white mixture into a large bowl. In a separate bowl, stir together the icing sugar and almond meal. Fold the sugar-almond mixture into the egg whites in two batches.
Step 4
Transfer the mixture into a piping bag fitted with a 1.5cm round tip. Pipe rounds (about 4cm wide) onto the baking paper leaving 2cm between each one.
Step 5
Tap the trays on the bench to flatten the rounds a little then leave them to sit for 20 minutes.
Step 6
Pre-heat the oven to 130C fan-forced.
Step 7
Bake the macaron shells for 20 minutes. Leave them to sit on the trays for 5 minutes then transfer to a wire rack to cool completely.
Step 8
To make the filling, beat the butter in the bowl of an electric mixer until smooth.
Step 9
Add the Vanilla Bean Paste and beat it through then slowly add the icing sugar.
Step 10
If the icing is too thick, add a little milk or water to thin it then transfer to a piping bag fitted with a round 1.5cm tip.
Step 11
Turn half the macaron shells over and pipe a round of filling then sandwich together with another shell. Repeat with the remaining macarons.
Step 12
Store vanilla macarons in an air-tight container in the fridge.