Cashew macarons bursting with vanilla flavor and filled with vanilla bean buttercream. The cashew base allows the vanilla flavor to shine and become the star of the show!
I’m sorry. Actually, that’s a lie. I’m totally not. This is not a healthy recipe by any means, and I’m not even a little bit sorry. I haven’t posted a single dessert recipe in 2014, and that is kind of a problem. I mean, we’re only a month in, but let’s be honest, I’ve missed cookies. A lot.
Can I tell you one of the best stories of my life? I made these to bring to a cookie swap. The problem with going to a cookie swap when everyone knows you have a food blog is that you feel like you have to be super impressive. Okay, maybe only I feel that way, but I spent a lot of time figuring out the perfect thing to make. Macarons are always a good party trick. 
After a failed batch where the feet weirdly went off to one side (over whipped egg whites, and under mixed batter), I got it right, and showed up with these (and a nutella variety that I’ll be sharing with you sometime soon). Halfway through the party, my coach came up to me with a fellow runner who found her and said she “had to find the person who made the macarons”.
Elena went on to tell me how perfect these macarons were, and she even said that she spent time in France eating macarons all the time, and that these were some of the best she’s ever tasted! I mentioned the macarons at Essence (I love them!) and she said mine were even BETTER! I couldn’t get over it. I promised her I’d share the recipe on here, but I spent most of January focusing on healthy dinners (ya know, tryin’ to give the people what they want ), and I got a message from her on facebook asking about the recipe! Well I’m so proud to share them with you guys today because they were so dang popular!
The cashew base provides a more neutral flavor that let’s the vanilla just do its thang. I, personally, am a vanilla lover. Like, sometimes (often) more than chocolate. There are few things more perfect than bright, intense vanilla flavor, and that is what these babies are all about. Vanilla bean in the shell, vanilla bean in the frosting, vanilla bean all up in your business. I’m telling ya, if you want a cookie that will really impress everyone, this baby is for you. And I promise they’re not as hard as you think!
Cashew macarons bursting with vanilla flavor and filled with vanilla bean buttercream. The cashew base allows the vanilla flavor to shine and become the star of the show!
Ingredients
- 1 cup powdered sugar
- 3/4 cup cashew flour*
- seeds from 1/2 vanilla bean
- 2 egg whites
- 1/4 cup sugar
- 1 stick butter
- 1 cup powdered sugar
- seeds from 1/2 vanilla bean
- 1/2 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
- In your food processor, combine powdered sugar, cashew flour, and vanilla bean seeds. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
- In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes.
- Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells and weird feet; under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
- Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
- Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
- To make the buttercream, beat butter until smooth. Add powdered sugar and vanilla bean seeds and beat until well combined. Add vanilla extract and milk if necessary (if the texture seems good, leave out the milk) and beat for an other minute. If you prefer a thinner buttercream, add addition milk 1/2 tbsp at a time until desired consistency is reached.
- Gently remove macarons from baking sheet and place a small spoonful of filling on half of the shells, then top with remaining halves. Store refrigerated in an airtight container for up to one week.
Notes
*If you cannot find cashew flour, you can make your own in the food processor or using a nut grinder, or you may sub almond flour. *Macarons are best the next day. Make 24 hours in advance if possible. *Adapted from Oh Sweet Day