1-Getting started with Vanilla Bean French Macarons: First, line your baking sheets with parchment or silicone mats and place a macaron template underneath for even circles. Set up a piping bag with a large round tip to make piping easier and more precise.

2-For the shells: sift the powdered sugar, almond flour, and cornstarch together, then stir in the scraped seeds from the vanilla bean pod. This dry mix is your base for that nutty texture. For the meringue, whisk the egg whites and granulated sugar over simmering water until the sugar dissolves and the mixture turns frothy, then transfer it to a stand mixer and whisk until you get stiff, glossy peaks that form a firm “bird’s beak”.

3-Now, move to the macaronage: gently fold the dry mixture into the meringue using a “J” motion until the batter is glossy and flows thickly. Test it by seeing if it holds a figure 8 briefly when dripped from a spoon. Pipe the batter into rounds on your templates, tap the trays to release air bubbles, and use a toothpick to pop any stragglers.

4-Resting and Baking the Shells: Let the shells rest uncovered for 20-40 minutes until the surface is dry and not sticky this step is key for those perfect feet. Preheat your oven to 300°F and bake one tray at a time for 18 minutes, rotating after the first 5 minutes for even cooking. Cool the shells completely on the baking sheet before handling.

5-For the custard: warm the milk with the scraped vanilla bean seeds until steaming, let it infuse for 15 minutes, then strain if needed. Whisk the egg yolk, sugar, and cornstarch in a bowl, temper it with the hot milk, and cook over medium heat until thickened. Cool it in the fridge under plastic wrap.

6-Finally, for the buttercream: beat softened butter until fluffy, add the vanilla bean seeds, then gradually sift in the confectioners’ sugar and beat until smooth. Add vanilla extract and milk to adjust consistency. To assemble, pipe a ring of buttercream on a shell, fill the center with custard, and sandwich with another shell.