200 grams powdered sugar
110 grams almonds or almond flour
1 vanilla bean, scraped
90 grams aged egg whites
25 grams granulated sugar
Place powdered sugar, almonds and vanilla bean seeds into a food processor and pulse until finely ground. Set aside. In a mixer with a whisk attachment, place egg whites and beat until foamy. Add in granulated sugar and continue beating until the mixture has peaks and represents a shiny shaving cream consistency. Be careful not to over-beat the egg whites. Add the ground almond mixture to the egg whites and fold to combine until the batter when the spoon is lifted out, recedes back into itself within 10 seconds, using no more than 50 strokes.
Fill a large piping bag with a large or extra large round piping tip. Pinch the end when filling so the batter does not run out. Pipe small circles approximately 1″ to 1.5″ in diameter onto baking sheets lined with silicone baking sheets or parchment. Allow the circles to rest for at least 30 minutes.
Preheat the oven to 280° F. Bake for 15-20 minutes until shells are cooked through and dry to a light touch. Remove from the oven and allow to cook on the pan for 10 minutes before trying to remove. If shells are not to be filled immediately, store in airtight containers in the refrigerator.
4 ounces mascarpone
2 tablespoons blueberry preserves
Mix together the mascarpone and preserves until smooth. When the macaron shells are cool, spread or pipe a small amount of filling on one shell and carefully sandwich together. Allow to rest in an airtight container in the fridge until ready to eat.
Makes approximately 36 small macarons.