Kosher for Passover Macarons Filled With Vanilla Cream

A macaron recipe courtesy of Dudu Outmazgin, from the book Matkon Batuah.

Oded Merom

Courtesy of Dudu Outmazgin, from the book Matkon Batuah

Servings: 40
Degree of difficulty: Medium

You will need a large cookie sheet or oven pan


For the cookies:

¾ cup (150 grams) sugar
2 teaspoons (35 milliliters) water
4 (110 grams) egg whites
2 cups minus 1 tablespoon (150 grams) ground almonds
1¼ cups powdered sugar
1 vanilla bean, split lengthwise

For the vanilla cream:

3 tablets (300 grams) white chocolate, broken into squares
1 container (250 milliliters) heavy cream
1 vanilla bean, split lengthwise


1. Heat the oven to 160 degrees Centigrade (320 degrees Fahrenheit). Line a large cookie sheet or oven tray with baking paper.

2. Start the cookies: In a small saucepan boil the sugar and water stirring constantly until it reaches the temperature of 118 degrees centigrade (244.4 degrees Fahrenheit). The temperature must be exact, so check it with a candy thermometer.

3. In the meantime beat the egg whites on high speed in a mixer.

4. When the sugar syrup reaches the correct temperature, remove it from the heat. Slowly add the syrup to the mixer bowl while beating at low speed. Beat for two minutes, until the mixture is uniform.

6. In another large bowl, use a wooden spoon to beat together the rest of the flavorings, the ground almonds, the powdered sugar and seeds from the vanilla bean. Fold the syrup and the egg whites into the bowl, until the mixture is uniform.

7. Put the mixture into a pastry bag with a small round tip. Pipe onto the cookie sheet circles 3.5 centimeters (about 1.4 inches) in diameter, leaving space of 2 centimeters (about 0.8 of an inch) between them. Let the cookies stand at room temperature for about 15 minutes, until they cookies dry out a bit.

8. Bake in the hot oven for 5 to 7 minutes, until the cookies are completely dry. Take them out of the oven, let them cool and carefully remove them from the cookie sheet.

9. Start the vanilla cream: Put the squares of white chocolate in a bowl.

10. In a small saucepan, bring the cream to a boil with the seeds from the vanilla bean. Remove from the heat.

11. Pour the cream mixture over the white chocolate and blend until smooth. Cover with cling film. Refrigerate until the cream is completely cold.

12. Assemble the macarons: Take the cream out of the refrigerator. Turn half the cookies dome side down and pipe cream into their center. Cover with the rest of the cookies and press together carefully. Keep refrigerated in a closed container for up to two weeks.

*Tip: You can make macarons in different colors by adding food coloring to the cookie mixture. Add a few drops and mix until the desired shade is obtained.