Vanilla Bean Macarons with Cream Cheese Filling Recipe
Delight in the delicate and elegant Vanilla Bean Macarons, featuring crisp almond flour shells filled with a smooth and creamy vanilla bean cream cheese frosting. Perfect for a sophisticated treat or special occasion, these macarons combine the subtle aroma of vanilla bean with a tender, melt-in-your-mouth texture.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: About 20-24 macarons (depending on size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Macaron Shells
- 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
For the Vanilla Bean Cream Cheese Frosting
- 56 g unsalted butter, room temperature
- 3 oz cream cheese, cold
- 85 g powdered sugar, sifted
- 1/2 tsp vanilla bean paste
Instructions
- Prepare macaron template: Using a large piping tip or small round cookie cutter roughly 1 ½”, trace circles about 2 inches apart on parchment paper. Place this under another parchment sheet for piping.
- Sift dry ingredients: In a medium bowl, sift the powdered sugar and almond flour twice. Set aside.
- Make sugar syrup and meringue: Whisk egg whites and granulated sugar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 120°F. Transfer to mixer bowl and beat to soft peaks, add vanilla bean paste, then beat to stiff peaks.
- Fold dry ingredients (macaronage): Fold in one-third of the dry mix carefully using a rubber spatula, then fold in the rest gently. Spread batter against bowl sides to deflate slightly, mixing until batter flows smoothly and forms figure eights without breaking.
- Pipe shells: Transfer batter to piping bag with a small round tip. Pipe over template circles on parchment paper and tap baking sheet on counter to release air bubbles.
- Rest shells: Let piped shells sit for 30-40 minutes until a skin forms and touching does not leave batter residue.
- Preheat oven: Set oven to 300°F (150°C).
- Bake macarons: Bake for 10-12 minutes. Cool completely before removing from parchment.
- Prepare frosting: Beat butter and cold cream cheese with electric mixer until smooth. Gradually add sifted powdered sugar on low speed, then add vanilla bean paste and beat until smooth and creamy.
- Assemble macarons: Transfer frosting to piping bag with small round tip. Pair shells by size, pipe frosting onto bottom shell, then sandwich with top shell, pressing gently to adhere.
Notes
- Be sure to rest the piped shells until they form a skin to prevent cracking during baking.
- Use room temperature butter but cold cream cheese for best frosting texture.
- Folding technique in macaronage is critical to avoid hollow shells.
- You may store baked shells in an airtight container for up to 2 days before filling.
- Frosted macarons are best enjoyed within 1-2 days for optimal freshness.
Keywords: Vanilla Bean Macarons, French macarons, almond flour cookies, cream cheese frosting, delicate desserts, elegant treats
