Description
This Crème Brûlée Macarons recipe combines the delicate, crisp texture of classic French macarons with a rich, creamy custard filling inspired by the beloved dessert crème brûlée. The almond-flour based shells are airily meringued and baked to perfection, then filled with a smooth vanilla custard cream and finished with a caramelized sugar topping for an elegant bite-sized treat.
Ingredients
For the Custard Cream Filling
- 500 g Whole milk
- 100 g Granulated sugar
- 80 g Egg yolk (approx. yolk of 4 eggs)
- 25 g Corn starch
- 25 g All-purpose (AP) flour
- 2 teaspoons Vanilla bean paste
- 50 g Unsalted butter (room temperature)
For the Macaron Shells
- 150 g Almond flour (finely ground)
- 150 g Icing sugar
- 55 g Egg whites (room temperature) - divided as 55 g for meringue and 55 g for almond mixture
- 120 g Granulated sugar
- 50 g Water
- 30 g Superfine sugar
Instructions
- Make custard cream filling: In a large bowl, whisk together egg yolk and granulated sugar for 1-2 minutes until slightly fluffy. Add corn starch, flour, and vanilla bean paste and mix until smooth. Heat the milk over medium heat until just simmering, then slowly pour the warm milk into the egg mixture while whisking vigorously. Return mixture to the saucepan and cook on medium heat, stirring constantly until thickened and glossy, about 1 minute after the first boil. Strain if necessary for smoothness. Stir in softened butter in three stages until fully incorporated. Cover the surface with plastic wrap and let cool.
- Prepare dry ingredients for macarons: Pulse blend almond flour and icing sugar for 5-10 seconds to create a fine powder, then sift together.
- Make Italian meringue: Place 55 g egg whites in a stand mixer and begin whisking on low/medium speed. In a saucepan, combine granulated sugar and water, bring to a boil until mixture reaches 118-120°C (244-248°F). Gradually add superfine sugar to the egg whites while whisking. When syrup reaches temperature, slowly stream it down the side of the mixing bowl into the egg whites, avoiding the whisk. Increase speed to medium/high and whip to stiff peaks.
- Combine almond mixture and egg white: Mix remaining 55 g egg whites with sifted almond flour and icing sugar until it forms a smooth paste.
- Add coloring and fold meringue: Add food coloring to meringue and continue whisking a few seconds. Fold meringue gently by thirds into almond paste using a rubber spatula until batter reaches ribbon stage—slowly falling in thick ribbons.
- Pipe macaron shells: Transfer batter into a piping bag fitted with a round nozzle. Pipe equal-sized rounds onto silicone baking mats or parchment paper, leaving space for spreading. Tap trays on the counter to release air bubbles and pop any visible bubbles with a toothpick.
- Rest shells: Let macarons rest at room temperature for 25-40 minutes until a dry skin forms and they are no longer sticky to the touch.
- Bake macarons: Preheat oven to 155°C (311°F) plus 20°C to compensate for temperature drop when opening the door. Bake shells for 14-15 minutes. Let cool completely on the baking mat before removing to avoid cracking or sticking.
- Prepare macarons for filling: Pair shells by size. Lightly brush one side of each shell with water, then sprinkle with a small amount of sugar. Caramelize the sugary surface quickly using a kitchen blow torch until golden and crisp.
- Fill and assemble: Pipe cooled custard cream onto one shell and sandwich with its pair, pressing gently so filling comes slightly to the sides.
- Storage and serving: Store macarons in the refrigerator and serve within a few hours for optimal texture. Due to the custard filling, they do not require long resting and become soft if kept too long.
Notes
- Use a digital scale and thermometer for accuracy in baking macarons and making sugar syrup.
- Ensure egg whites are at room temperature for best meringue volume.
- Be gentle when folding meringue to maintain airiness but achieve correct batter consistency.
- Resting time for drying shells depends on ambient humidity and temperature; proper skin is crucial for baking success.
- Use a blow torch carefully to avoid burning sugar coating on macaron shells.
- Macarons are best consumed within a few hours due to the delicate custard filling.
