An original recipe by Chef Sarah Tibbetts
Category: Cookies and Bars
Yields 40-50 macarons depending on size
Difficulty: High


Macaron Batter 
2 cups (200g)  almond flour
2 cups (200g)  confectioners’ sugar
2 1/2 ea. (75g)  egg whites
1 cup (200g)  granulated sugar 
1/4 cup (65g)  water
2 1/2 ea.(75g)  egg whites
1/8 cup (20g)  sugar

Vanilla Ganache
1 cup (240g)  cream 
1/8 cup (40g)  corn syrup 
15 3/4 oz (450g)  IVOIRE 35% White Chocolate
2-4 ea. Norohy Vanilla Bean



Macaron Batter

  • 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.


Vanilla Ganache

  • Combine the cream and corn syrup and bring to a boil.
  • Add the vanilla beans, split and scraped, 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.




  • 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.