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Vanilla Frappe Macarons

June 14, 2016 By Naomi Robinson | Bakers Royale 16 Comments

Let’s see mornings in a new light with Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio and some breakfast cookies.

Morning Coffee | Bakers Royale

A-yup. Breakfast cookies by way of French Toast Macarons and Vanilla Frappe Macarons.

Vanilla Frappe and French Toast Macarons | Bakers Royale

Admittedly, most days I will hurriedly down a few scrambled eggs and then it’s off to start a day of rushed madness. But lately, I’m seeing mornings in a new light. To help me along with that are these breakfast dessert macarons and Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio to go with them.

Nespresso Vertuoline | Bakers Royale

I’ve decided waking up and thinking about all one-hundred and elevent-y! things that need to be complete before 4pm while sipping my coffee is completely non-sensical. Not only that, it gets me reeling down the path of wanting to ignore emails because after that one-hundred and elevent-y to-do list is probably another few dozen emails of missed deadlines inquiries. That, friends, is the awful truth of it.

Thank gawd for the little pleasures in life like morning coffee and cookies. If you are a regular reader around here, then you know I’ve been a long time fan and partner of Nespresso. Their new VertuoLine Breakfast Coffees, Solelio and Giornio are my new go-to blends. The Solelio has red fruity notes, while Giornio has white floral notes—both are light and medium in roast.

Solelio and Giorno | Bakers Royale

What really makes this coffee shine is that Nespresso’s coffees and espressos are topped with a silky and generous layer of naturally-formed crema—a sign of superior, high quality coffee. And if you are a coffee and espresso drinker like me, then you will love how the VertuoLine Evoluo machine brews both large-cup coffee and authentic espresso with one easy touch of a button. But foam—where is the foam to this at-home barista machine you ask? No worries there, because Nespresso has you covered with its Aeroccino4 milk frother, which helps you turn hot or cold milk into barista-worthy foam.

Look at how airy and tight that foam is.

Aeroccino4 | Bakers Royale

Beyond that, Nespresso makes it easy to recycle the 100% aluminum capsules with a pre-paid Nespresso UPS bag, so go ahead and indulge in some Nespresso and don’t forget the breakfast cookies to go with it!

**This post was created in connection with my appointment as a Nespresso participant.

Vanilla Frappe Macarons

Vanilla Frappe Macarons

Ingredients

  • Macaron Shells
  • 60g almond meal
  • 120g confectioner's sugar
  • 1 tablespoon vanilla powder
  • 20g granulated sugar
  • 60g egg whites (about 2 eggs)
  • 2 tablespoons vanilla seed powder (optional)
  • Filling
  • 55g white chocolate
  • 90g butter room temperature.
  • 30g confectioner's sugar
  • 1 tablespoon vanilla bean paste

Instructions

Preparation: Line baking sheet with parchment paper.

Process almond meal, powdered sugar and vanilla powder in a food processor; sift and discard any large chunks.

Place egg whites and sugar in a stand mixer bowl, fitted with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes.

Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against side of bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.

Pipe 1 1/2 inch circles onto parchment lined baking sheet. Take hold of pan and give it a quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and will help to prevent cracked shells. *Sprinkle on vanilla seed powder if you are using

Bake macarons at 300 degrees F, until macarons easily lift away from paper, about 20 minutes.

To make filling: Add all ingredients into a stand mixer bowl fitted with a whisk attachment. Mix on low speed until all ingredients are combined, then gradually increase mixer speed from medium to high and beat for 30-60 seconds on high until icing is thick and fluffy. Add more powdered sugar to thicken consistency as needed or heavy cream (1 tablespoon at a time) to loosen consistency as needed.

Assembly: Pipe filling on one shell. Place second shell on top.

© Naomi Robinson | Bakers Royale
Category: Cookies

Filed Under: Cookies, Sweet

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Comments

  1. Vivian | stayaliveandcooking says

    June 15, 2016 at 12:05 am

    Ohh my god, those photos! I crave these now! Anything sweet is good enough for me, and combine that with coffee…. I’m a fan!

  2. Tori//Gringalicious says

    June 15, 2016 at 1:41 am

    OMG, these macarons are incredible. I can’t deicide what is stronger, my desire to eat them because they sound so good or my hesitation to destroy such beautiful things!

  3. Julie @ Table for Two says

    June 15, 2016 at 6:37 am

    Gorgeous!! And that foam!!!

  4. Heather Christo says

    June 15, 2016 at 6:57 am

    Wow. So gorgeous!!!

  5. Marla Meridith says

    June 15, 2016 at 7:09 am

    These macs look like the perfect afternoon treat!!!!

  6. Matt says

    June 15, 2016 at 5:11 pm

    I’m so lucky I live with someone who makes the greatest macarons ever. They don’t last thanks to me. Sorry.

  7. Mary Ann | The Beach House Kitchen says

    June 16, 2016 at 1:21 pm

    I want to live with you too Naomi! These macarons look insanely delicious! That stack!! OMGee! GORGEOUS!

  8. Sommer @aspicyperspective says

    June 17, 2016 at 5:56 am

    I can’t wait to bite into one of these Vanilla Frappe Macarons! Perfect addition to an amazing cup of coffee.

  9. Gaby Dalkin says

    June 17, 2016 at 7:09 pm

    Now those are my kind of breakfast cookies!

  10. Desert Safari says

    June 21, 2016 at 9:38 pm

    Gorgeous!! To me it looks like a perfect breakfast

  11. Lynda S. says

    June 25, 2016 at 7:20 am

    I made these for my church gathering and they absoluvely loved the coffee flavor. I shall try to make these again but this time with different Nespresso flavors. Thanks for sharing!

  12. Bandar Togel says

    August 15, 2016 at 4:50 pm

    I’m now not sure the place you are getting your information, but good topic. I must spend a while finding out more or understanding more. Thank you for fantastic information I used to be searching for this info for my mission.

  13. gejala stroke says

    August 28, 2016 at 8:35 pm

    Gejala Storoke ringan dan cara menanganinya secara alami harus diperhatikan selalu secara serius , karena saat ini kasus penyakit stroke banyak terjadi dikalangan masyarakat dari mulai stroke ringan hingga stroke berat.
    Meski yang dialami masih gejala stroke ringan tapi penanganannya harus secara tepat karena bisa berakibat fatal jika tidak diatasi dengan obat stroke yang ampuh. Sebelum kita membahas lebih lanjut mengenai pengobatan stroke, maka kita harus mempelajari dulu tentang apa itu penyakit stroke, penyebab penyakit stroke, gejala stroke,
    serta bahaya apa yang bisa muncul? Setelah itu baru kita bisa memilih obat stroke yang tepat yang akan kita gunakan.

  14. Dubai Desert Safari says

    November 10, 2016 at 12:51 am

    Fantastic & fueled with taste, i love vanilla

  15. John @ stonefryingpans says

    November 24, 2016 at 2:30 am

    These are amazing. I couldn’t find the vanilla bean paste so I replaced it with some vanilla extract. Great pictures! Love from Hong Kong!

  16. Kaeri Carroll says

    October 17, 2020 at 1:49 pm

    Is the white chocolate supposed to be melted? How many macarons did this make for you?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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