Description
Indulge in the luxurious experience of Creme Brûlée Macarons, where the delicate almond shells provide a satisfying crunch that gives way to a creamy, rich vanilla custard filling. Each bite is a harmonious blend of textures and flavors, with a hint of caramelized sugar on top that adds a delightful sweetness and a touch of bitterness.
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 the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a bowl, sift together almond flour and powdered sugar to remove lumps.
- In a separate bowl, beat the aged egg whites with cream of tartar until soft peaks form, then gradually add granulated sugar until stiff peaks form.
- Gently fold the almond flour mixture into the meringue until fully combined and the batter flows like lava.
- Transfer the batter to a piping bag and pipe 1.5-inch circles onto the prepared baking sheets.
- Let the piped shells sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake for 15-20 minutes, or until the shells are firm and can be lifted off the parchment without sticking.
- While the shells cool, prepare the filling by heating heavy cream in a saucepan until just simmering.
- In a bowl, whisk together egg yolks and sugar until pale, then slowly pour in the hot cream while whisking continuously.
- Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
- Remove from heat, stir in vanilla extract, and let cool completely.
- Once the shells are cool, pipe the filling onto half of the shells and sandwich with the other half.
- Chill the assembled macarons in the refrigerator for at least 24 hours to develop flavors.
- Before serving, sprinkle a thin layer of granulated sugar on top of each macaron and use a kitchen torch to caramelize the sugar until golden brown.
Notes
- Make-ahead: Macarons can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Storage: Keep macarons in the fridge for up to 5 days or freeze for up to 2 months.
- Substitutions: For a dairy-free version, use coconut cream instead of heavy cream.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10 grams
- Sodium: 30 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 30 milligrams
Keywords: Creme Brûlée Macarons, French Macarons, Dessert Recipes, Almond Macarons, Vanilla Custard, Caramelized Sugar, Elegant Desserts, Baking, Sweet Treats, Gourmet Cookies, French Pastry, Make-Ahead Desserts, Special Occasion Desserts