The specks of vanilla bean is beautiful
I just use a coffee grinder and grind my own almonds with the powdered sugar and sift the 2 together.
Age your egg whites for at least a day. I just place mine on the counter top overnight covered in plastic wrap
120g almond meal
200g powdered sugar
100g egg whites
35g granulated sugar
1 vanilla bean (seeds scraped off)
Line 2 baking sheets with silicon mats or parchment papers, set aside. Prepare your dry ingredients, weigh out your almond meal and powdered sugar and sift the 2 together to avoid and produce fine textured cookies. Set aside and start making the meringue.
Weigh out your egg whites and granulated sugar. Using a whisk attachment in your kitchen mixer, start whipping your egg whites in medium speed until the egg whites become foamy.Increase speed to medium-high and slowly add granulated sugar and beat until you have achieved soft peaks, add vanilla bean seeds and continue beating until you have a meringue with shiny stiff peaks.
Add all of the ground almond mixture into the meringue and start folding quickly but gently until no streaks of meringue remains. Test if its ready by dropping a few batter in a plate, if the ribbon is visible then slowly disappears in the plate, it is ready.
Using a plain round tip, start piping your macaron batters in the prepared pans. Let it form shells depending on the weather, normally it only takes 30 minutes. Check by gently touching the top of the cookies, if the batter no longer sticks to your fingers and the crust looks dry and feels solid it is ready.
Preheat the oven to 300 degrees Fahrenheit bake for 8-10 minutes (mine took 15 minutes) depending on the shape of your cookies. Transfer the cookies in a wire rack to cool completely before removing the cookies.
Simply put a small amount of Strawberry jam in between 2 macarons and enjoy!