#vanillalovers

Delightful and delicate, these vanilla macarons are a classic French treat with a sweet vanilla flavor. Perfect for special occasions or as a delightful dessert anytime.

Ingredients: 1 cup 100g almond flour. 1 3/4 cups 210g confectioners' sugar. 3 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1 teaspoon vanilla extract. A pinch of salt. Food coloring optional.

Instructions: Line a baking sheet with parchment paper or a silicone baking mat. Sift together the almond flour and confectioners' sugar into a bowl. Discard any larger bits that won't pass through the sieve. In a separate bowl, beat the egg whites until foamy. Add a pinch of salt and continue to beat until soft peaks form. Gradually add the granulated sugar while still beating the egg whites. Continue to beat until stiff, glossy peaks form. Add vanilla extract and food coloring if desired and gently fold in. Gently fold the almond flour and confectioners' sugar mixture into the egg white mixture, a little at a time, until fully combined. Be careful not to overmix; the batter should have a thick, lava-like consistency. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1 inch in diameter onto the prepared baking sheet, leaving space between each one. Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to develop a skin. They should not stick to your finger when lightly touched. Preheat your oven to 300F 150C while the macarons are resting. Bake the macarons in the preheated oven for 15-18 minutes, or until they have risen and set. They should have a smooth, shiny top. Remove the macarons from the oven and let them cool completely on the baking sheet. Once cooled, gently remove the macarons from the parchment paper or baking mat. Sandwich pairs of macarons together with your choice of filling e.g., vanilla buttercream, ganache, or jam. Serve and enjoy your homemade vanilla macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

Beat the heat with this easy homemade Oreo & vanilla ice cream recipe. Perfect for hot summer days, this creamy treat is made with simple ingredients like granulated sugar, whole milk, Oreo cookies, and vanilla extract.

The sourness of fresh raspberries and the sweetness of marshmallows are mixed in these delicious Himbeer-Marshmallow-Pops, which are covered in a vanilla-flavored whipped cream. It's the perfect treat for a cool day!

Ingredients: 500g fresh raspberries. 200g marshmallows. 300ml heavy cream. 100g powdered sugar. 1 tsp vanilla extract. Popsicle sticks.

Instructions: Wash raspberries and pat dry with paper towels. Thread 3-4 raspberries onto each popsicle stick, leaving some space at the top for marshmallows. Skewer a marshmallow onto the top of each raspberry stack. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Dip each raspberry-marshmallow stack into the whipped cream mixture, ensuring they're evenly coated. Place coated pops on a parchment-lined baking sheet and freeze for at least 4 hours or until firm. Once frozen, serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the smooth, creamy goodness of vanilla ice cream you made yourself. This recipe is easy to follow and makes a delicious treat that you can enjoy any time.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 2 teaspoons vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk the mixture until the sugar is completely dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Once firm, scoop and serve in cones or bowls.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Vanilla Bean Baby Doughnuts are a delightful treat with the natural sweetness of vanilla bean seeds. Perfect for snacking or as a dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1 vanilla bean, seeds scraped. 1/2 teaspoon vanilla extract. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: The all-purpose flour, sugar, baking soda, baking powder, and salt should all be combined in a mixing bowl. Beat the buttermilk, egg, melted butter, scraped vanilla bean seeds, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350 degrees Fahrenheit 175 degrees Celsius. Small portions of dough should be carefully dropped into the hot oil using a small spoon or a piping bag. Fry for two to three minutes, turning occasionally, or until golden brown. Using a slotted spoon, remove the doughnuts and place them on paper towels to drain. Sprinkle powdered sugar on top of the warm doughnuts. Enjoy the warm Vanilla Bean Baby Doughnuts after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

These delicious macarons with a hint of vanilla are called Vanilla Creme Brulee Macarons. They have a rich vanilla creme brulee filling inside a delicate almond macaron shell. This French-inspired dessert has a pleasing crunch and a hint of elegance from the torched sugar on top.

Ingredients: 120g almond flour. 200g powdered sugar. 100g egg whites aged, at room temperature. 30g granulated sugar. 1/2 tsp vanilla extract. 1/2 cup heavy cream. 1 vanilla bean, split and seeds scraped. 3 large egg yolks. 50g granulated sugar for the creme brulee filling. Extra granulated sugar for torching. Pinch of salt.

Instructions: Prepare a baking sheet lined with parchment paper or silicone baking mats. In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the mixture into a large bowl, discarding any larger almond pieces. In a separate bowl, whisk the egg whites until they start to foam. Gradually add granulated sugar while continuing to whisk. Whisk until stiff peaks form. Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Add vanilla extract and continue folding until the batter reaches a smooth, flowing consistency. Be careful not to overmix. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Let them rest for about 20-30 minutes until a skin forms on the surface. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they lift off the parchment paper easily. While the macarons are cooling, prepare the creme brulee filling. In a saucepan, heat the heavy cream, vanilla bean seeds, and the split vanilla bean over medium heat. In a separate bowl, whisk the egg yolks and granulated sugar until well combined. Once the cream mixture is hot but not boiling, remove the vanilla bean and slowly pour it into the egg yolk mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let the creme brulee filling cool completely. Once the macarons and creme brulee filling have cooled, gently remove the macarons from the baking sheet. Pair up the macaron shells based on size and shape. Pipe a small amount of creme brulee filling onto one shell and sandwich it with another. Sprinkle extra granulated sugar on top of the assembled macarons. Use a kitchen torch to caramelize the sugar until it forms a crispy brulee topping. Allow the macarons to set for a few hours in the refrigerator before serving. Enjoy your Vanilla Creme Brulee Macarons!

Prep Time: 30 minutes

Cook Time: 18 minutes

These tasty ice cream sandwiches are easy to carry around and have the comforting tastes of vanilla and cinnamon sugar.

Ingredients: 1 cup vanilla ice cream. 12 soft cinnamon sugar cookies.

Instructions: At room temperature, let the vanilla ice cream soften a bit. A scoop of vanilla ice cream should be put on the flat side of one cinnamon sugar cookie. Put another cookie on top, flat side down, to make a sandwich. Do it again with the rest of the ice cream and cookies. You can add more flavor by rolling the edges of the ice cream sandwiches in extra cinnamon sugar if you want to. Before you serve, put the sandwiches in the freezer for at least 30 minutes to make them firm.

Prep Time: 10 minutes

Cook Time: 0 minutes

This no sugar coconut vanilla yogurt smoothie is a delicious and creamy treat that's perfect for a quick and healthy breakfast or snack. It's packed with coconut flavor and the subtle sweetness of vanilla, making it a refreshing choice any time of day.

Ingredients: 1 cup coconut milk. 1/2 cup unsweetened vanilla yogurt. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes. 1 tablespoon shredded coconut optional, for garnish.

Instructions: Put unsweetened vanilla yogurt, ice cubes, vanilla extract, and coconut milk in a blender. Mix until it's creamy and smooth. Pour into glasses, and if you want, top with shredded coconut. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes