Vanilla Macarons with Whipped Vanilla Cream

A recent trip to Laduree, a French bakery shop known for their macarons, inspired the recipe below. Macarons are usually made with buttercream, but here is a lighter alternative: whipped vanilla pastry cream. Yummy as well! A little advice: FREEZE THEM and eat them frozen. They taste like ice cream!


110 grams ground almond flour
180 grams confectioners’ sugar
100 grams egg whites (from 3 eggs)
1 tsp vanilla extract
1 tsp fine sea salt
20 grams granulated sugar
1. Pulse the almond flour and confectioner’s sugar several times in a food processor until well blended.

2. Put the egg whites and salt in the bowl of a stand mixer and whisk on high speed until soft peaks form.

3. Add the vanilla extract to the egg whites, then the sugar, and turn the mixer to high, whisking until you have a glossy meringue.

4. Fold the dry ingredients into the egg whites gently until thoroughly mixed. Don’t over mix the batter. Transfer the mixture to a piping bag fitted with a large round tip and pipe rounds of 1 inch along two parchment or silicon-lined baking sheets (leaving space between each.) Let sit 1 hour at room temperature to develop a shell.

5. Heat oven to 300°F. Bake for 8-10 minutes. Cool completely before peeling off your baking sheet.

6. To fill, match up cookies and pipe with butter cream or jam or nutella or the vanilla cream frosting below.


250 ml heavy whipping cream, whipped to stiff peaks

1 cup of vanilla pastry cream

  1. Fold pastry cream into whipped cream until well incorporated.
  2. Place the mixture in a piping bag with a round tip and pipe out teaspoon-size blobs of cream in the middle of a macaron, then sandwich it with another macaron.


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