This is a sponsored post in collaboration with Sprig Gourmet. I only work with brands that I use and love, as always all views and opinions expressed are my own.
It’s almost the end of June! Can you believe it? Half of 2020 is already gone. I hope you are feeling okay and your family is healthy. I have been taking things as they come, some days it’s difficult and, some days it’s a breeze. Working out has helped me keep my balance. I haven’t been able to read as much though; work has piled up and I have not been able to find the time to squeeze in some reading.
Today I am bringing you these scrumptious and elegant little macarons. The shells are vanilla flavoured with a luscious white chocolate cream cheese frosting. For those of you who have been a part of my journey for a while, you all know how much I love working with Sprig Gourmet. I have used their Vanilla Extract for years and I always have my pantry stocked with it. It is super high quality and has such a beautiful flavour, I cannot recommend it enough. I have used the same vanilla for the cookie as well as the cream cheese frosting and I suggest that if you can get your hands on this product, you should give it a shot. You can buy their products here.
Before you make these! If you are a beginner at making macarons, trust me it can be intimidating and it may take a few attempts before you can master these cookies. Which is why I have a detailed guide to making sure that you get a headstart on making these bad boys, please check this post before you make this recipe: A beginner’s guide to French Macarons.
Vanilla Bean Macarons
Ingredients
Macarons:
- 75 g Whole Unblanched Almonds Ground in a food processor grinder
- 110 g Icing sugar
- 65 ml Egg whites about 2 medium-large eggs
- 1 tsp Sprig Vanilla Extract
- 55 g Superfine castor sugar
- 1/4 tsp Salt
- 1/2 tsp White vinegar
Filling:
- 100 g Full fat cream cheese room temperature
- 100 g Icing sugar
- Ā½ tsp Sprig Vanilla Extract
- 60 g White Chocolate
Instructions
Make the macarons:
- In a food processor add the whole almonds and icing sugar. Pulse till everything is well ground and combined. Make sure that you don’t blend and only pulse.
- Sift this mixture once into a bowl. there will be about 1/2 tablespoon worth of ground mixture remaining in the sieve, discard it. Set aside.
- In a large bowl that is very clean and without grease (ensure that the beating attachments of your stand mixer/hand mixer are also clean and grease-free). Add the egg whites and salt. Start whipping at a slow speed.
- Once the egg whites start foaming up, add the vinegar.
- When bubbles start forming, slowly add in the caster sugar in small additions.
- Once all the caster sugar is added, increase the speed and whip, add the vanilla and keep whipping till you reach stiff peaks. (this can take anywhere between 7-10 minutes)
- After you reach stiff peaks, add the sifted almond and sugar mixture in three stages, folding gently. Keep folding till the batter is flowing in ribbons from your spatula and you can make a figure 8.
- Transfer this mixture into a piping bag and cut a hole about 1/2-inch in diameter. Pipe little mounds into prepared and lined baking sheets. Leave some space between the macarons.
- Tap your baking sheet against the counter about 5-6 times to remove air bubbles.
- Let your macarons dry for about 15-45 minutes or till it forms a light skin on the surface and itās top is matte. Meanwhile, preheat your oven to 150 C
- Bake your macarons for about 15-16 minutes or until set.
- Once baked, let your macarons cool on the baking sheet before removing.
Make the frosting:
- Melt your white chocolate and set it aside to cool to room temperature.
- In a separate bowl, add the cream cheese and whip until light and fluffy (using a hand held beater/blender). Add the sifted icing sugar and vanilla and blend for 3 minutes, till it is incorporated. Pour the room temperature white chocolate and beat until combined.
Assemble the cookies:
- Pair up the cookies according to sizes. Pipe a generous amount of frosting on one cookie and use its pair to sandwich them together.
- Repeat for all cookies. Refrigerate them for 24 hours for best flavour and texture.
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