Vanilla and Black Truffle Macarons by Maya Okada-Erickson

Pastry Chef, Langbaan, Portland

Chef Maya Okada-Erickson, executive pastry chef at Portland’s acclaimed Langbaan, created this dessert to celebrate Oregon’s black truffle. Inspired by her love of layering flavors such as building a fine perfume, she pairs the earthiness of truffle with the floral elegance of vanilla — letting both shine in a lingering, luxurious finish.

Standard Macaroni Shell Recipe

• 300 g Almond meal
• 300 g Confectioner’s sugar
• 220 g (approximately 4 large) Egg whites, aged, divided
• 300 g Granulated sugar
• 75 g Water
• 4 Vanilla beans, scraped

1. Prep Dry Ingredients:

In a food processor, grind the almond meal and confectioner’s sugar together. Sift into a large bowl.

2. Coloring/Flavoring:

• If using dry flavorings (e.g., matcha, cocoa powder, ground tea, turmeric), sift them into the dry ingredients now.
• If using gel food coloring, mix it into the egg whites you plan to combine with the almond meal mixture.

3. Combine:

• Pour 110 g of the aged egg whites over the almond meal mixture. Do not mix yet; set aside.

4. Make Italian Meringue:

• In a saucepan, combine granulated sugar and water (or tea/infusion if substituting).
• Cook over medium heat.
• Once the syrup starts bubbling, begin whipping the remaining 100 g of aged egg whites in a stand mixer fitted with the whisk attachment.
• Cook the syrup to soft ball stage (244°F/118°C).
• Slowly stream the hot syrup into the whipping egg whites.
• Add the vanilla bean seeds. Save the scraped pods for another use.
• Continue whipping on high speed until the meringue is stiff, glossy and cool to the touch.

5. Macaronage (Folding):

• Fold the meringue into the almond meal mixture.
• Continue folding until the batter reaches a thick, flowing “lava-like” consistency — it should ribbon off the spatula in heavy folds.

6. Piping:

• Fit a piping bag with a ½-inch (1.27 cm) round tip (the tip is optional, but helps with consistency).
• Pipe rounds about 1½ inches (3.81 cm) in diameter, spaced about ¾ inch (1.9 cm) apart on parchment or a Silpat™-lined sheet pan.

7. Set Shells:

• Rap the tray firmly on the counter exactly 10 times to release any air bubbles.
Let the tray sit for about 30 minutes (more or less depending on kitchen humidity) until a skin forms on top — your finger should come away clean when the shells are gently touched.

8. Bake:

• Preheat oven to 325°F (163°C).
• Bake for 10–12 minutes, opening the oven door once or twice mid-bake to release steam and rotate the tray.
• The shells are done when they are set, firm, and just beginning to pull away cleanly from the parchment.

9. Cool:

• Allow shells to cool completely before filling.

Black Truffle Ganache

• 190 g Heavy Cream
• 1 Oregon Black Truffle
• 2 Vanilla Beans, scraped
• 420 g White Chocolate
• 10 g Salt
• 2 teaspoons Black Truffle Oil

1. Bring the heavy cream to a boil. Grate the black truffle into the cream and add the vanilla bean seeds.
2. Turn off the heat and let the mixture infuse for 20 minutes.
3. Reheat the infused cream to a boil.
4. Pour the hot cream over the white chocolate. Let sit for 1 minute, then whisk until smooth.
5. Whisk in the salt and truffle oil.
6. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
7. Let cool until pipeable.

Assembly

1. Pipe ganache onto half of the macaron shells.
2. Top with the remaining shells to form sandwiches.
3. Allow the macarons to rest in the refrigerator overnight for best texture and flavor.

(This recipe appeared in the Summer 2025 issue of Pastry Arts Magazine)