Description
Indulge in these elegant Creme Brûlée Macarons with a creamy filling and a crunchy caramelized top.
Ingredients
Scale
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter, softened
- 1 cup (113 grams) powdered sugar
- 1 vanilla bean or ½ tablespoon vanilla extract
- 1 tablespoon heavy cream
- Water, as needed
- Granulated sugar, for caramelizing
Instructions
- Begin by preheating your oven to 280°F (138°C) and lining a cookie sheet with a silicone mat. Preparing the sheet in advance is crucial to ensure everything is ready for when your macaron batter is complete.
- In a food processor, combine the powdered sugar and almond flour. Pulse until finely ground and devoid of any lumps, achieving a delicate blend. After processing, sift the mixture into a large bowl to ensure it remains airy and light.
- In a separate bowl, beat the egg whites until frothy. Gradually add the granulated sugar into the egg whites while continuing to whip them until the mixture forms stiff peaks. This process is vital for achieving the airy structure characteristic of macarons.
- Gently fold the meringue into the almond flour mixture in three parts. The goal is to maintain as much air in the batter as possible while ensuring everything is blended thoroughly. The batter should flow like lava; if it holds shape too much, continue folding gently until the desired consistency is achieved.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch disks onto the prepared baking sheet, allowing space between each for expansion. After piping, tap the sheet firmly on the counter to eliminate air bubbles, which is essential for smooth tops.
- Let the macarons rest for about an hour at room temperature. This resting period helps form a dry skin on the top of the shells, which is critical for the signature macaron texture after baking.
- Carefully place the macarons in the preheated oven and bake for about 15 minutes, rotating the tray halfway through to ensure even baking. You’ll know they’re done when the tops feel firm and do not jiggle when touched.
- Once baked, allow the macarons to cool completely on the baking sheet. Once cooled, pair them by size for the assembly process.
- In a bowl, blend the softened butter with half of the powdered sugar until creamy. Then, add the vanilla (or vanilla bean seeds) and the rest of the powdered sugar, mixing until smooth. Adjust the consistency with heavy cream as needed; it should be spreadable but not runny.
- To assemble, take one macaron shell and lightly moisten the surface with water. Dip it in granulated sugar to coat the top. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. Then, pipe buttercream onto one shell and sandwich it with the brûléed shell.
Notes
Ensure an adequate resting time to avoid undercooked shells. If your macarons crack, try adjusting the baking temperature or time in future batches.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 40 mg
- Protein: 2 g