Vanilla Bean Macarons with Cream Cheese Filling
A recipe for Vanilla Bean Macarons with Cream Cheese Filling! These vanilla-speckled macarons are topped with rainbow nonpareils and filled with a rich cream cheese frosting.
Servings 24 Macarons
Ingredients
Vanilla Bean Macarons:
- 100 grams (1 cup) ground almond flour
- 200 grams (2 cups) powdered sugar
- Pinch salt
- 100 grams (~3 large) egg whites room temperature
- 50 grams (1/4 cup) granulated sugar
- 1 vanilla bean
- Rainbow nonpareils optional
Cream Cheese Filling:
- 300 grams (10.5 ounces) cream cheese room temperature
- 150 grams (5 ounces) unsalted butter room temperature
- 250 grams (2 1/4-2 1/2 cups) powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
Instructions
To make the macarons:
- In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. Do not over pulse. Sift into a bowl with the salt.
- In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar and seeds scraped from the vanilla bean until stiff peaks form.
- Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 mm) circular tip. On a parchment lined baking sheet, pipe 1 1/2 inch (4 cm) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
- Firmly tap the baking sheets against the counter to remove excess bubbles. If desired, top with a few rainbow nonpareils. Allow to rest uncovered 30-60 minutes to form a shell.
- Preheat oven to 300˚F (150˚C).
- Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.
To make the filling:
- In a medium bowl, beat cream cheese on low speed until smooth. Dice the butter and add to the cream cheese. Increase speed to medium and continue to beat until smooth and creamy. Beat in the powdered sugar and vanilla extract. If too thick, slowly drizzle in milk until pipe-able. Transfer the cream cheese filling into a bag fitted with a number 8-10 tip.
- Pair together the cooled macaron shells that are similar in shape. Pipe the filling onto half of the bottom side of the shells. Top, bottom side towards filling, with remaining shells. Gently twist until the cream cheese filling reaches the edges. Repeat with remaining pairs.
- For best results, refrigerate for 24 hours before serving.