Golden Sugar Macarons with Cardamom Cream Cheese Filling


 
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese
Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese

Hi hi! I am back sharing another recipe with my friends at Domino® Sugar today with these Golden Sugar Macarons with a Cardamom Cream Cheese Filling! These guys have a sweet, warming cream cheese filling, and the shells are sprinkled with extra Golden Sugar to give them a little extra sparkle and crunch on the outside of the shells. If you’ve been following along at home, (and by at home I mean on Instagram), I recently got a new oven, which has been a game changer for multiple reasons, the main one being that I can now see into the oven (!!), but another massive perk from my shiny new friend is that I can bake two trays of macarons at once! Very, very exciting.

I’ve been playing around with Domino® Golden Sugar in my kitchen for the last few weeks, and I’ve been loving how it performs. If you haven’t tried new Domino® Golden Sugar yet, it is a less processed alternative to white sugar that still works cup for cup in baking! It has the most beautiful golden colour, and a slight molasses hint in the flavouring. I’ve thrown it at a lot of things recently, including a couple of recipes which can be a little finicky, and they have come out amazingly! I started with these Salted Caramel Cream Puffs, but this week I put it to the ultimate test, with one of the more finicky recipes I know - French Macarons.

Macarons are known to be tricky wee things - make one change and the whole batch can turn wonky on you, so I figured that this would be a great test for the Golden Sugar, and it performed perfectly! The Golden Sugar gave the macaron shells a super pretty golden hue, and I sprinkled a little extra sugar on the top - the slightly coarser texture of cane sugar is perfect for giving the shells a sparkly finish. I just also love anything sugar coated.

I kept things pretty simple filling wise and went with one of my faves - a cream cheese buttercream. I added a teeny hint of cardamom just to give it a little warmth, and some vanilla bean, because that goes into everything I make. You can absolutely leave out the cardamom, but I loved how it tasted against the slightly tangy cream cheese and sweet crunchy shells.

A few wee tips:

  • All of my best macaron tips (there’s loads of them - I add to the doc every time I discover a new one) are in this post

  • You may be able to bake two sheets of macs at once - depending on your oven. My old one wouldn’t let me, but I just got a new oven and I did two trays at once no worries - just make sure you rotate them half way through. If you bake two, make sure you you use a spare sheet pan under each.

  • You can fill these with anything that you like! The Domino® Golden Sugar shells are essentially just ‘plain’ vanilla bean shells, so they would be perfect for pairing with almost any filling.

 

 

Golden Sugar Macarons with Cardamom Cream Cheese Filling

- Makes about 24 -

Golden Sugar Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
1 tsp vanilla bean paste
160g Domino® Golden Sugar
Extra Domino® Golden Sugar for sprinkling on the shells

Cardamom Cream Cheese Filling
85g unsalted butter, at room temperature
170g cream cheese, cold
340g powdered sugar, sifted
1 tsp vanilla bean paste
Pinch of salt
1 tsp ground cardamom

 

- PROCESS -

GOLDEN SUGAR MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre 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. 

Combine the almond meal 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.

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.

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. 

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. 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.

Fit a large pastry bag 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. Holding the piping bag at a 90˚ 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 minimise 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.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. 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. 

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

Allow the macarons to 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. 

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.

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! 

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.

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

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

CARDAMOM CREAM CHEESE FROSTING

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. 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. 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

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. 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 flavours meld, but they are perfect eaten immediately too. Store leftovers in an airtight container in the fridge.

Golden Sugar Macarons with Cardamom Cream Cheese Filling. These French macarons are made with golden sugar, sprinkled with the sugar to give them a sparkly top, and filled with a smooth cardamom cream cheese filling. These are an easy gluten free treat, and this is a great go-to macaron recipe, filled with tips and tricks to help you master french macarons! #frenchmacarons #goldensugar #cardamomcreamcheese

Thank you so much to Domino Sugar for Sponsoring this post! All opinions are my own.

Brown Butter Carrot Sheet Cake with Vanilla Bean Cream Cheese German Buttercream


 
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream
Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream

Can we take a quick wee sec to talk about how AMAZING sheet cakes are?! Nothing on regular layer cakes, I love them too, but sheet cakes are the perfect combo of fancy and laid back (I like to think of myself as that, dreams are free right?!). There’s no stacking required, but you can still use a fancy buttercream, and you get the best buttercream to cake ratio, in my opinion anyway. You can also frost them directly in the pan, which makes them the best for transporting. When I offer to take cake places, I often will make a sheet cake if it’s a bit more of a casual situation. I’ve had my fair share of cake disasters in an uber in the NYC summer, so a stress free transport is a huge bonus for me too. Plus, you get to live your best buttercream swooping life, which is one of my favourite things to do.

Today’s recipe is one that I am so excited to share with you - it’s a brown butter carrot sheet cake, with a vanilla bean cream cheese german buttercream. I’ve teamed up with my faves at Heilala Vanilla to bring it to you - their amazing vanilla bean paste is in both the cake, and in the dreamy frosting. Not only is their product great, but they are run by the most amazing people, who are doing all kinds of incredible things by injecting money into the economy and providing jobs in the Kingdom of Tonga - you can read a little more about what they do here. They control the whole process from the growing to the processing of the beans, which results in an extremely ethical, high quality, organic product. I am super proud to be partnering with them again.

I started with a pretty simple cake - a fairly standard carrot cake, but upped my game a little by replacing some of the oil with brown butter, and adding some cardamom in along with the other spices. Cakes with both butter and oil are my new fave. You get the moistness from the oil, in this case a neutral oil, but you also get the richness and flavour from the butter, giving you a total win win situation. In this case I browned the butter, which gives it the most incredible depth of flavour to the cake, and plays perfectly with the spices.

And now let’s talk about the buttercream. Ohhhh my, this buttercream. Another thing that I love about sheet cakes is that you can load them up with buttercream that might typically be too unstable to stack a cake with - like soft peaks of whipped cream, or in this case, a German buttercream with a whole load of cream cheese whipped into it. I love cream cheese frosting, but I am not a huge fan of how sweet and gritty it can be from the powdered sugar, so instead I whipped cream cheese into a vanilla bean German buttercream. If you’re new round here, German buttercream is my absolute fave. It is custard or pastry cream (same thing) based, rather than the meringue base of an Italian or Swiss, or powdered sugar base of an American buttercream. This gives it a whole dimension of flavour that the others lack - a beautiful richness, with the pastry cream cutting the butter just perfectly.

Because this cake didn’t have to stack, the buttercream was able to tolerate much more cream cheese than it usually would. The cream cheese gives it a beautiful tang, and sits so nicely with the vanilla, and against the subtle spice of the cake. It is also pillowy soft, and impossibly smooth, making it the perfect pair for the slightly denser nature of a carrot cake. I know I say this a lot about a lot of things, but this buttercream might be my favourite so far. It’s just perfect.

This cake would make the most perfect Easter baking project - I can’t wait to see you enjoy it. Happy Sheet Caking! x

A few wee tips:

  • Heilala have given me a discount code for you to use on vanilla! You can purchase it here, and the code CLOUDY20 will get you 20% off any of their products! I love the paste, the extract, and also the beans (Affiliate link).

  • Both the cake and the pastry cream need time to cool, so I like to make the pastry cream either the day before, or just before I start the cake, to give it plenty of time to cool. Putting it in a shallow dish to cool in the fridge helps too by increasing the surface area, meaning it cools a bit faster. Make sure your cream cheese and butter is also at room temp.

  • If you don’t like nuts in carrot cake, you can just leave them out!

  • If you haven’t made brown butter before, here is a great tutorial. Make sure that you allow it to cool a little before using in your recipe. I like pouring it into my stand mixer then leaving it to cool, swirling occasionally to help distribute some of the heat.

  • I took the cake out of the pan to add the buttercream, but you can absolutely frost it in the pan if you like. Frosting it in the pan is perfect for if you are transporting it, as it makes it super, super easy to carry, because the pan protects it.

 

 

Carrot Sheet Cake with Vanilla Bean Cream Cheese German Buttercream

- Makes one 9” x 13” sheet cake -

Carrot Sheet Cake
450g raw Sugar
160g neutral oil
115g butter, browned and cooled
4 eggs, at room temperature
1 tsp Heilala Vanilla Bean Paste
150g all-purpose flour
150g whole wheat flour
1 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground ginger
2 tsp baking soda.
360g carrot, grated
100g walnuts, coarsely chopped

Vanilla Bean Cream Cheese German Buttercream
110g sugar
12g corn starch
1 egg
1 egg yolk
1/2 tsp salt
2 tsp Heilala Vanilla Bean Paste
190g whole milk
340g unsalted butter, at room temperature
225g cream cheese, at room temperature

 

- PROCESS -

CARROT SHEET CAKE

Preheat the oven to 350°f / 180°c. Grease a 9”x13” (22x33cm) baking pan, and line with parchment paper (I like to cut a piece slightly bigger than my pan, then cut a slit in each corner which form ‘tabs’ and allow you to fold the parchment into the corners nicely).

In the bowl of a stand mixer fitted with the paddle attachment, combine the raw sugar, neutral oil, cooled brown butter, and eggs, and mix on medium speed until well combined and slightly lightened in colour, 2-3 minutes. Add the Heilala Vanilla Bean Paste and mix until combined.

In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, cinnamon, cardamom, ginger, and baking soda. Add to the mixer and mix until just combined. Add the carrots and walnuts and mix on low until just combined.

Transfer to the pan, and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the pan on a wire rack. 

VANILLA BEAN CREAM CHEESE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar and corn starch, then add the egg, egg yolk and salt, and whisk together well. In a medium non-stick saucepan, heat the milk and Heilala Vanilla Bean Paste to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Add in the cream cheese, and whip until smooth, then whip for a further 2-3 minutes until light and fluffy. Switch to the paddle attachment and beat on low for 3-4 minutes to help remove any big air bubbles.


ASSEMBLY

Carefully remove the cooled cake from the pan - I do this by turning it onto a wire rack, then using another wire rack with parchment paper on top to flip it up the right way - alternatively you can also put the buttercream on while it is still in the pan, which makes it super easy to transport.

Scrape the buttercream onto the cake, and spread using an offset spatula - swoop it on as desired.

Store leftovers in an airtight container at room temperature or the fridge.

Brown Butter Carrot Sheet Cake is taken to the next level with a fluffy, whipped vanilla bean cream cheese german buttercream. This cake comes together super easily but is super delicious, and would make the perfect easter dessert. #brownbutter #carrotcake #sheetcake #germanbuttercream

Thank you so much to Heilala Vanilla for sponsoring this post! All opinions are my own,.