Name: Vanilla Bean Macarons with Cream Cheese Filling Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: French
Ingredients: 130 g powdered sugar; 120 g almond flour; 100 g granulated sugar; 105 g egg whites (about 3 large eggs); 1/2 tsp vanilla bean paste; 56 g unsalted butter, room temperature; 3 oz cream cheese, cold; 85 g powdered sugar, sifted; 1/2 tsp vanilla bean paste

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Introduction

Vanilla Bean Macarons are delicate French pastries with crisp shells and a creamy, flavorful filling. These light, bite-sized treats combine a subtle vanilla bean flavor with a smooth cream cheese frosting, perfect for any special occasion or afternoon tea.

A pile of light beige macarons neatly stacked in a shallow white plate, each macaron showing two smooth, round shells with a delicate, slightly textured surface. Between the shells lies a thick layer of creamy, pale yellow filling, visible all around the edges. One macaron near the front has a bite taken out of it, revealing a soft and slightly crumbly interior that matches the shell color. The entire arrangement sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g powdered sugar
120 g almond flour
100 g granulated sugar
105 g egg whites (about 3)
1/2 tsp vanilla bean paste (for shells)
56 g unsalted butter (room temperature)
3 oz cream cheese (cold)
85 g powdered sugar (sifted, for frosting)
1/2 tsp vanilla bean paste (for frosting)

Instructions

Step 1: Prepare a macaron template by tracing about 1 ½” circles spaced 2 inches apart on parchment paper. Place this sheet under another piece of parchment for piping.
Step 2: Sift powdered sugar and almond flour together twice in a medium bowl and set aside.
Step 3: In a small heat-proof bowl, whisk egg whites and granulated sugar. Place over simmering water and whisk until sugar dissolves and temperature reaches about 120°F.
Step 4: Transfer egg white mixture to a large bowl or stand mixer and beat until soft peaks form. Add 1/2 tsp vanilla bean paste, then continue beating until stiff peaks form.
Step 5: Fold one-third of the dry ingredients into the meringue using a rubber spatula. Gently combine without deflating the mixture.
Step 6: Add the remaining dry ingredients and fold gently. Once combined, spread the mixture around the bowl sides to slightly deflate. The batter is ready when it flows smoothly and you can draw figure eights without breaks.
Step 7: Transfer batter to a piping bag with a small round tip. Pipe circles onto the top parchment paper placed over the template.
Step 8: Remove template carefully and tap the baking sheet on the counter to release air bubbles. Also bang the bottom of the baking sheet to help.
Step 9: Let macarons rest for 30-40 minutes until a skin forms and batter is dry to the touch.
Step 10: Preheat oven to 300°F and bake macarons for 10-12 minutes. Let cool completely before peeling off parchment.
Step 11: For the frosting, beat butter and cream cheese in a medium bowl until smooth using a hand mixer.
Step 12: Gradually add sifted powdered sugar while mixing on low speed.
Step 13: Add 1/2 tsp vanilla bean paste and beat on low speed for several minutes until smooth and creamy.
Step 14: Transfer frosting to a piping bag with a small round tip. Pair macaron shells and pipe frosting onto the bottom shell, then sandwich with the top shell, pressing gently to adhere.

Tips & Variations

Use aged egg whites left at room temperature overnight for better meringue stability.
If you don’t have vanilla bean paste, substitute with pure vanilla extract for similar flavor.
To avoid hollow shells, be gentle but thorough when folding batter to the right consistency.
Try adding a pinch of cinnamon or lemon zest to the filling for a unique twist.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best texture. Macaron shells alone can be kept in an airtight container at room temperature for up to 5 days.

How to Serve

A clear glass bowl holds several creamy beige macarons with smooth, rounded shells and lightly textured edges. The macarons are layered with a thick, light tan filling in the middle. One macaron rests on top, broken in half to show a crumbly, soft interior with a visible creamy filling layer. The whole scene is placed on a white marbled surface, softly lit with a bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack during baking?

Cracking often happens if the shells were not rested long enough, causing steam to escape too quickly in the oven. Make sure to let them dry until a skin forms before baking.

Can I make these without a stand mixer?

Yes, you can whisk the egg whites by hand, but it will take more time and effort to reach stiff peaks. Using a hand or stand mixer is recommended for best results.