Macarons á la vanille (Vanilla Macaroons) with Mascarpone Cream filling

After a few trials and minor errors (but I’m not counting), I can finally proudly present my first successful Macaroons! (Macarons á la vanille) with a mascarpone cream filling.  The macaron recipe is inspired from The French Kitchen Cookbook and the filling recipe is from Cupcakes Galore cookbook.

For the Macarons á la vanille (Vanilla Macaroons)

Makes 16; prepared in 30 minutes, plus resting; cooks in 10-15 minutes


3/4 cup almond meal (I found them at Trader Joes, but I am sure you can find them in a similar market)

1 cup confectioners’ sugar

2 extra-large egg whites

1/4 cup superfine sugar (baker’s sugar)

1/2 teaspoon vanilla extract


  1. Place ground almonds (or almond meal), and confectioners’ sugar in a food processor; process 15 seconds.  Sift mixture into a bowl.  Line 2 baking sheets with parchment paper.
  2. Place egg whites in a large bowl and whip until holding soft peaks.  Gradually beat in a the superfine sugar to make a firm, glossy meringue.  Beat in the vanilla extract.
  3. With a spatula, fold the almond mixture into the meringue one-third at a time.  When all dry ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
  4. Pour the batter into a pastry bag fitted with a 1/2 inch/1-cm plain tip.  Pipe 16 (or less) 1/4 inch thick silver dollar-size circles onto the baking sheets.  Let stand at room temperature for 30 minutes.  Preheat oven to 325 F/160 C.
  5. Bake in the preheated oven for about 10-15 minutes.  Cool for 10 minutes.

For the Mascarpone Cream

2 egg yolks

3 teaspoon sugar

1 tablespoon Kahlua (optional…but I did!)

1 cup mascarpone


Beat egg yolks with sugar until they are light and fluffy.  Beat in the Kahlua, if desired.  Gradually add mascarpone, beating continually.  Please enjoy!–gcc


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