Description
These crème brûlée macarons are a luxurious dessert featuring crisp almond shells filled with creamy vanilla custard and a caramelized sugar topping for the perfect crispy and creamy bite.
Ingredients
Macaron Shells:
1 cup almond flour
1 3/4 cups powdered sugar
3 egg whites (room temperature)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
Crème Brûlée Filling:
1 cup heavy cream
3 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Topping:
1/4 cup granulated sugar (for caramelizing)
Instructions
1. Sift almond flour and powdered sugar together into a bowl.
2. In a separate bowl, beat egg whites with salt until soft peaks form.
3. Gradually add granulated sugar and beat until stiff peaks form.
4. Fold dry ingredients into the egg whites gently until batter flows like lava.
5. Pipe small circles onto a lined baking sheet.
6. Tap tray to release air bubbles and let shells rest for 30 to 45 minutes.
7. Bake at 300°F for 15 to 18 minutes, then cool completely.
8. Heat heavy cream until just simmering.
9. In a bowl, whisk egg yolks and sugar.
10. Slowly pour warm cream into egg mixture while whisking.
11. Return mixture to heat and cook until thickened.
12. Stir in vanilla and cool completely.
13. Pipe custard onto macaron shells and sandwich them.
14. Sprinkle a thin layer of sugar on top and torch until caramelized.
15. Let set before serving.
Notes
Use a kitchen scale for precise measurements.
Avoid overmixing macaron batter.
Use a kitchen torch for best brûlée topping.
Store macarons in the refrigerator and bring to room temperature before serving.