Golden Sugar Macarons with Cardamom Cream Cheese Filling

Golden Sugar Macaron Shells

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Step 1

Preheat oven to 300ºF/150ºC, and position the oven rack in the center of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Step 2

Combine the ground almonds and Powdered Sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the vanilla bean paste. Gradually add the Domino® Golden Sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Continue to whip until the meringue forms stiff peaks.

Step 4

Remove the bowl from the mixer. Add half of the ground almond and Powdered Sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture.

Step 5

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side.

Step 6

Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too. 

Step 7

Fit a large pastry bad with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it.  

Step 8

Holding the piping bag at a 90º angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little flick of your wrist to minimize the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons. 

Step 9

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against your countertop. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Step 10

Repeat the piping and banging process until you have used up all the batter - I usually make three sheet pans worth. Sprinkle the tops of the macarons with the Domino® Golden Sugar. 

Step 11

Let all the macarons dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity.

Step 12

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Depending on your oven you may be able to bake two sheets of macarons at once, but start with one first and see how you go.

Step 13

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. If you are baking two sheets at once, switch over the top and bottom sheets half way through. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that!

Step 14

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

Step 15

If your macarons do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper.

Step 16

Store cooled macarons in an airtight container until ready to use.

Cardamom Cream Cheese Frosting

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Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes.

Step 2

Add powdered sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy.

Step 3

Add vanilla bean paste, salt, and cardamom, and mix to combine. Scrape down the sides and mix again briefly to ensure the mixture is even.

Assembly

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Step 1

Transfer cardamom cream cheese frosting to a piping bag fitted with a large French star tip (such as an ateco #866). Pair each macaron shell with another of a similar size.

Step 2

Pipe a circle of buttercream on one half, and then sandwich with the second shell. Macarons taste best if you 'mature' them in the fridge overnight to let the flavors meld, but they are perfect eaten immediately too. Store leftovers in an airtight container in the fridge.