Description
These Creme Brûlée Macarons combine the delicate, crisp almond meringue shells with a rich, creamy creme brûlée filling. The macarons feature a subtle vanilla flavor and a caramelized sugar topping that adds a delightful crunchy contrast. Perfect for elegant gatherings or a sophisticated treat, these golden, creamy delights require some patience but promise exquisite results.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, aged
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Creme Brûlée Filling
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper to prepare for baking the macaron shells.
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps and ensure a smooth batter.
- Beat Egg Whites: In a separate bowl, beat the aged egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar while continuing to beat until stiff peaks form.
- Fold Mixtures: Gently fold the almond flour mixture into the meringue, combining fully while maintaining a batter consistency that flows like lava.
- Pipe Shells: Transfer the batter to a piping bag and pipe 1.5-inch circles onto the prepared baking sheets, ensuring even spacing.
- Rest Shells: Let the piped shells sit at room temperature for 30-60 minutes until a skin forms on their surface to prevent cracking during baking.
- Bake: Bake the shells for 15-20 minutes until they are firm and easily lift off the parchment paper without sticking.
- Prepare Filling: While the shells cool, heat the heavy cream in a saucepan until it just begins to simmer, avoiding boiling.
- Mix Yolks and Sugar: In a bowl, whisk egg yolks and granulated sugar until pale and smooth. Slowly pour the hot cream into the yolk mixture while whisking continuously to temper the eggs.
- Cook Filling: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Cool Filling: Remove from heat, stir in vanilla extract, then let the filling cool completely to room temperature before using.
- Assemble Macarons: Once the shells are cool, pipe the cooled creme brûlée filling onto half of the shells, then sandwich with the other half to form macarons.
- Chill: Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the texture to develop fully.
- Caramelize Sugar: Before serving, sprinkle a thin layer of granulated sugar on top of each macaron and use a kitchen torch to caramelize the sugar until it turns golden brown, mimicking the creme brûlée topping.
Notes
- Aging the egg whites (letting them sit at room temperature for 24-48 hours) helps achieve better meringue stability.
- Be gentle when folding to keep the batter airy but well mixed.
- Resting the macaron shells before baking is essential to form a skin and avoid cracking.
- The creme brûlée filling must be cooked gently to avoid scrambling the eggs; constant stirring is key.
- Chilling the macarons overnight improves flavor and texture significantly.
- Use a kitchen torch carefully when caramelizing sugar to prevent burning.
