Vanilla Macarons with Bourbon Vanilla Caviar (Madagascar)

VANILLE BIO
Oct 10
3 min read

Crisp shells, tender chew, and a silky vanilla caviar buttercream.

Why Vanilla Caviar Elevates Macarons

Vanilla caviar is the pure pulp inside gourmet vanilla pods thick, glossy, and packed with seeds. It delivers maximum aroma without alcohol or sugar, and those iconic black speckles that signal true luxury in pâtisserie.

Comptoir Des Epices Madagascar is your trusted source for Madagascar Bourbon Vanilla Caviar:

Direct from our cooperative in Madagascar
(70% women across farming & preparation)
Premium selection & consistency for professional results
Cannes office & warehouse for fast EU logistics

Recipe (French Meringue Method) 20–24 filled macarons

Time: 25 min prep • 14–16 min bake/batch • resting + cooling

Difficulty: Intermediate

Shell Ingredients

110 g almond flour (finely ground, blanched)
110 g powdered sugar
90 g egg whites, aged to room temp
90 g caster sugar
1 g fine salt
Optional: tiny drop vanilla extract (keep subtle)

Vanilla Caviar Buttercream

120 g unsalted butter, softened
200 g powdered sugar, sifted
6–8 g Madagascar Bourbon Vanilla Caviar (about 1–1½ tsp)
10–20 ml whole milk or cream (as needed)
Pinch of salt

Method — Shells

Sift & mix. Sift almond flour + powdered sugar together (repeat if coarse).
Whip meringue. Beat whites with salt to soft peaks; stream in caster sugar to medium-stiff peaks (glossy, not dry).
Macaronage. Fold dry mix into meringue in 2–3 additions. Use a spatula to press and fold until the batter flows in a slow lava ribbon and a figure-8 dissolves in ~10 seconds.
Pipe. Transfer to a piping bag (10–12 mm tip). Pipe 3–3.5 cm rounds on silicone/parchment-lined trays.
Tap & rest. Tap trays to release bubbles; pop surface bubbles with a toothpick. Rest 20–40 min until a dry skinforms (no batter sticks to finger).
Bake. Preheat 150 °C (300 °F). Bake 14–16 min (one tray at a time). Shells should have feet and detach cleanly when cool. Cool fully before filling.

Buttercream

Beat. Whip butter until pale and fluffy (2–3 min).
Flavor. Beat in vanilla caviar + salt.
Finish. Add powdered sugar; beat smooth. Loosen with milk/cream to a silky piping consistency.

Fill & Mature

Pair similar shell sizes. Pipe a 5–7 mm buttercream disk on one shell; cap with another.
Mature in the fridge (airtight) 12–24 h for perfect chew; serve at cool room temp.

Pro Tips for Perfect Vanilla Macarons

Dry ingredients: Ultra-fine almond flour = smoother tops. Re-sift if needed.
Macaronage: Stop as soon as the batter flows in a steady ribbon; over-mix = flat shells.
Resting skin: Essential for feet. If humid, extend resting or use gentle airflow.
Baking cue: Slight wobble when pressed, but bottoms dry. If sticky, bake 1–2 min more.

Troubleshooting

Cracked tops: Batter under-rested, oven too hot, or trapped bubbles (tap more, pop bubbles).
Hollow shells: Over-whipped meringue or under-baked; aim for medium-stiff peaks and full bake.
No feet / flat: Over-mixed batter or low heat; tighten macaronage and verify oven temp with a thermometer.
Sticky bottoms: Extend bake or cool longer before lifting.

Serving & Storage

Pairings: Espresso, Brut Champagne, or berries.
Storage: 3–4 days refrigerated (airtight) after maturing; freeze (filled)
up to 4 weeks thaw overnight in the fridge.