Vanilla Filling for Macarons

    1 day 40 minutes

    The classic vanilla filling for macaron biscuits can't be beaten. To make the biscuits you can use your own recipe or my recipe for French macaron meringue on this site.


    Queensland, Australia
    1 person made this

    Makes: 30 macarons (filled)

    • 100g unsalted butter, softened
    • 160ml whole milk
    • 1 vanilla bean, split lengthwise
    • 1 egg
    • 20g caster sugar
    • 20g custard powder

    Preparation:30min  ›  Cook:10min  ›  Extra time:1day chilling  ›  Ready in:1day40min 

    1. Cream the butter and set aside.
    2. In a saucepan combine the milk and vanilla bean and bring to the boil then remove from the heat. Remove the bean, split it in half and scrape out the seeds. Add the seeds back to the milk. Place the pod back in the milk and let infuse 20 minutes then discard the pod.
    3. In a bowl, beat together the egg, sugar and custard powder. Add to the milk, stir and return to the heat, whisking until it thickens. Let cool. Place plastic wrap on the surface of the custard so no skin forms.
    4. When cool, whisk in the creamed butter. Transfer to a piping bag and use to fill macarons. Let rest in the fridge 1 day before eating to allow the flavours to infuse.

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