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Crème Brûlée Macarons

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Delicate macarons with a creamy custard filling, topped with caramelized sugar for a perfect balance of flavors.

Ingredients

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  • 1 1/2 cups almond flour
  • 1 1/2 cups powdered sugar
  • 4 large egg whites (aged 1–2 days, at room temperature)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1/4 cup granulated sugar (for custard)
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract (for custard)
  • Extra granulated sugar (for caramelizing)

Instructions

  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. In a bowl, sift together the almond flour and powdered sugar. Set aside.
  3. In a separate bowl, whip the egg whites until foamy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.
  4. Gently fold the sifted almond flour and powdered sugar mixture into the meringue.
  5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets. Let them sit for 30-60 minutes.
  6. Bake the macarons for 15-20 minutes, then let cool before removing from baking sheets.
  7. For the custard, heat the heavy cream in a saucepan until just simmering. Whisk together egg yolks, sugar, and cornstarch in a mixing bowl.
  8. Gradually add the hot cream to the egg mixture, whisking continuously.
  9. Return the mixture to the saucepan and cook over medium heat until thickened. Stir in the vanilla extract.
  10. Let the custard cool, then fill the macarons using a piping bag.
  11. Sprinkle a thin layer of granulated sugar on top of the filled macarons, then use a kitchen torch to caramelize the sugar until golden brown.

Notes

For best results, age your egg whites and ensure your tools are grease-free before starting.

Nutrition

Find it online: https://www.nailzspa.com/creme-brulee-macarons/

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