Description
Delicious Crème Brûlée Macarons filled with a rich crème brûlée filling and topped with a caramelized sugar crust.
Ingredients
- 1¾ cups (175 g) almond flour, finely sifted
- 1¾ cups (200 g) powdered sugar
- 3 large egg whites (about 100 g), room temperature
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Gel food coloring (cream or ivory, optional)
- 1½ cups heavy cream
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 2 tablespoons unsalted butter, softened
- 2–3 tablespoons granulated sugar (for brûlée topping)
Instructions
- Prepare the Macaron Batter: Line two baking sheets with parchment paper or silicone baking mats. Sift together the almond flour and powdered sugar twice. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar while beating until stiff, glossy peaks form. Mix in the vanilla and food coloring, if using. Fold the almond flour mixture into the meringue in three additions until the batter flows slowly like lava.
- Pipe the Shells: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe 1½-inch circles onto the prepared baking sheets. Tap the pans firmly on the counter several times to remove air bubbles. Pop any remaining bubbles with a toothpick.
- Rest the Shells: Let the piped macarons sit at room temperature for 45–60 minutes, or until a dry skin forms and they are no longer sticky to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 16–18 minutes. Let the shells cool completely before removing them from the baking mat.
- Make the Crème Brûlée Filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks and sugar until pale. Slowly whisk the hot cream into the egg mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from the heat and stir in the vanilla and butter. Cover with plastic wrap directly touching the surface and chill until completely cold and thick.
- Assemble: Match similar-sized macaron shells. Pipe the chilled crème brûlée filling onto one shell. Top with a second shell and gently press together.
- Create the Brûlée Top: Sprinkle a thin, even layer of granulated sugar over the top shell. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the caramel harden for 1–2 minutes before serving.
Notes
- Use aged egg whites (separated 24 hours in advance and brought to room temperature) for more stable macaron shells.
- Weigh ingredients with a kitchen scale for the most accurate results.
- Allow the filled macarons to mature in the refrigerator for 24 hours before serving for the best texture and flavor.
- Only torch the sugar immediately before serving to keep the caramel topping crisp.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg