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Vanilla Bean Cashew Macarons

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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!

Vanilla Bean Cashew Macarons

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.

Vanilla Bean Cashew Macarons

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. 😉

Vanilla Bean Cashew Macarons

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”.

Vanilla Bean Cashew 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!

Vanilla Bean Cashew Macarons

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!

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Vanilla Bean Cashew Macarons

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 macarons

Serving Size: 1 macaron

Vanilla Bean Cashew Macarons

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

    For the shells:
  • 1 cup powdered sugar
  • 3/4 cup cashew flour*
  • seeds from 1/2 vanilla bean
  • 2 egg whites
  • 1/4 cup sugar
    • For the filling:
  • 1 stick butter
  • 1 cup powdered sugar
  • seeds from 1/2 vanilla bean
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Instructions

  1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
  7. 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.
  8. 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

https://arismenu.com/vanilla-bean-cashew-macarons/

 

Comments

    • Ari says

      EEE!! Thanks Stephanie! As soon as I see the feet, my little heart always flutters because I can’t believe I made it happen! Thanks for noticing. 😉

    • Ari says

      Haha not a chance! I looked for a couple to take home with me at the end of the party, but they had all been snagged already. Next time you’re in AZ though (PS: so sad I missed you this last time!) I gotcha covered on the macaron front. 😉

    • Ari says

      I bought it the second I saw it there a couple of months ago, and I wasn’t quite sure how I wanted to use it. This turned out to be the perfect way!

    • Ari says

      I started keeping it on hand because I end up wanting to use it in everything! You will love these Lindsay!

    • Ari says

      That’s why I try to keep them for special occasions where other people get to do more of the eating. I have no self control with cookies, especially macarons!

  13. Elizabeth @ SugarHero.com says

    Oh my gosh, I always feel the food blogger pressure too. I always want to say, “Have no expectations, please!” Doesn’t look like you have anything to worry about, though, because these cookies are gorgeous! Love that you used cashews instead of almonds to let the vanilla shine!
    Elizabeth @ SugarHero.com recently posted…Salted Caramel Hot ChocolateMy Profile

    • Ari says

      Awww thanks so much lady! It’s so hard because we know that not everything we make turns out perfect, but it’s like people expect so much, and for it to look like our photos, ya know?

  14. Tina @ Tina's Chic Corner says

    I have to admit that I’ve never been to a cookie swap, but I too feel all eyes are on me when I bring food to a family function. The pressure is on to please but I need to let that go! I’ve never made macarons before but I think I must start with these. The specs of vanilla bean in the filling…oh yum! Gorgeous and delicious. 🙂
    Tina @ Tina’s Chic Corner recently posted…Zucchini Spice Bars With Spice FrostingMy Profile

    • Ari says

      You’ve never been to a cookie swap?? Oh girl, you need to do one this year! And make macarons! 🙂

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