Vanilla Cream Filled Macaroon Sandwich Cookies
- For the macaroons
- 4 egg whites
- 1 Tbsp Mocha bean (cold)
- 1 tsp lemon juice
- 1 Tbsp Mocha powder
- 250 grams sugar
- 200 grams ground almonds
For the vanilla cream: Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean and milk, bring to a boil and remove from the heat.
In a bowl, beat the egg yolks with the sugar until creamy, stir in the flour. Gradually stir some of the warm milk into the egg yolk mixture then pour it back into the pot. Remove the vanilla bean and stir constantly over low heat until the cream thickens, do not boil! Pour the custard into a bowl and let cool, stirring occasionally to prevent a skin from forming.
For the macaroons: Beat the egg whites with lemon juice to stiff peaks. Gradually add the sugar and beat to very stiff, shiny peaks. Gently fold in the mocha, almonds and mocha powder.
Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.
Spoon the mixture into a piping bag with a large, round tip and pipe 2 cm (approximately 3/4-inch) rounds on the baking sheet. Bake until the macaroons are dry, 30-40 minutes. Let cool.
Spread the vanilla cream on the flat side of half of the macaroons and sandwich together with the remaining macaroons. Serve immediately.