Vanilla, coffee and tonka macaroni – macaroni recipe

Very fragrant macaroni with sweet flavors of vanilla, tonka bean and coffee.

If you follow me on Facebook, twitter or Instagram, you certainly know that I participated last Saturday in the competition for the Best Amateur Macaron in France in Metz in Franck Fresson. Great pressure to offer something presentable, of a good level because the jury there to taste our macaroni was still impressive: MOF, world pastry champions, etc. We had to be insured!

I chose to present a macaroni with flavors that I particularly like: vanilla for its sweetness, there was tonka for its spicy flavor and finally coffee, just to give a stronger and warmer note to the macaroni. These three flavors combine perfectly with me with the almond of the macaroni cockles.

Unfortunately, I did not win the event, but I am very proud that Mr. Fresson congratulated me on my badge, finding my idea very good and "working a little more". He also told me that he was very close to being classified and that what worked was that I forced a little with the tonka bean. According to him, a pinch would have been enough … and I put a lot more than a pinch ^^ because the tonka bean, I love it!

Therefore, I offer the recipe adapted below with the advice of Mr. Fresson, but if, like me, you are a fan of tonka bean, do not hesitate to put more: for my part, I appreciate the equivalent of a whole bean . for 50 macarons 😉

Vanilla, tonka and coffee macaroni

Very fragrant macaroni with sweet flavors of vanilla, tonka bean and coffee.

Preparation time: fifty minutes

Cooking time: 26 minutes

Total time: one time 16 minutes

Type of plate: dessert

kitchen: French

portions: fifty macaroni

For helmets

  • 280 g powdered sugar
  • 160 g almond powder
  • Âœ c. coffee tonka bean grated
  • 140 g egg white smoothie
  • 40 g powdered sugar
  • food coloring White white

For vanilla mounted ganache

For coffee jelly

  • 150 g coffee cold
  • 30 g sugar syrup
  • one g agar

Vanilla Mounted Ganache

  • Place the 80 g of cream and the broken and scraped vanilla pods in a saucepan and boil, then cover and let stand for 15 minutes.

  • Filter and then heat the cream again and pour everything at once over the broken white chocolate.

  • Cover and let melt 2/3 minutes. Mix the ganache well to smooth it, then add the rest of the cream, very cold. Mix gently, cover with transparent film and place in the fridge for at least 3 hours.

Coffee gelatin

  • Mix cold coffee and cane sugar, then add agar-agar. Bring everything to a boil and then pour it into silicone-type prints with a thickness of approximately 0.5 cm.

  • Let stand at room temperature and then place in the fridge for at least 1 hour.


  • Preheat your oven to 120 ° C with an empty baking sheet inside. Quickly mix the icing sugar and almond powder and then sift with the tonka bean.

  • Beat the egg whites until they are rigid, add the icing sugar and beat at the maximum speed to obtain the "bird's beak". Add some white dye, whisk to obtain a homogeneous mixture.

  • Gradually add the mixture of powdered almonds / icing sugar / tonka in the meringue, working with the maryse. The mixture should be bright, smooth and form a tape when falling. Once the correct consistency is obtained, place the device in an 8 mm smooth tubing bag.

  • Make small domes about 3/4 cm staggered on a sheet of parchment paper and hit the plate on the countertop to remove air bubbles.

  • Let a crust form for about twenty minutes. Put on the hot plate in the oven and cook for 26 minutes.

  • When removed from the oven, allow it to cool before gently peeling off the parchment paper.


  • Beat the vanilla ganache as a whipped cream and decorate the cockles with a pastry bag.

  • Cut the coffee jelly into small cubes and place one in the ganache. Cover with a pinch of vanilla ganache and close the macaroni.

  • Let cool for 24 to 48 hours for optimal tasting.

If you like the taste and smell of tonka bean, sprinkle a little on the cockles after poaching them to give them even more flavor.