Description
Delight in the elegant and delicate Crème Brûlée Macarons, featuring perfectly baked almond meringue shells filled with a rich French meringue buttercream, topped with caramelized sugar for a crisp brûlée finish. These macarons combine the crisp shell, soft filling, and a caramelized top to mimic the classic dessert experience in a beautiful handheld treat.
Ingredients
Macaron Shells
- 112 grams egg whites (room temperature)
- 140 grams super fine almond flour
- 140 grams confectioners’ sugar
- ½ teaspoon cream of tartar
- 126 grams granulated sugar
- Purple gel food coloring (optional, a small dot)
French Meringue Buttercream
- 4 large egg yolks
- ½ cup plus more for garnish granulated sugar
- 2 tablespoons plus more for garnish water
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¾ cup cold, slightly softened unsalted butter (cut into 1 tablespoon/14 grams pieces)
Instructions
- Prepare Macaron Shells: Separate egg whites from yolks and bring egg whites to room temperature. Using a kitchen scale, measure and double-sift almond flour and confectioners’ sugar into a large bowl.
- Clean Mixing Equipment: Wipe down the mixing bowl and whisk attachment with white vinegar on a paper towel to remove any residual oils.
- Prepare Piping Bag and Template: Print the macaron template and place it on a light-colored sheet pan covered with parchment paper. Fit a piping bag with a ½ inch round tip and secure it inside a tall glass for easy filling.
- Whip Egg Whites: Place egg whites and cream of tartar in the stand mixer bowl. Whip on medium-low until foamy (~3 minutes). Gradually add granulated sugar in thirds, mixing 45 seconds between additions. Increase speed to medium-high and whip until stiff, glossy peaks form (~10-11 minutes). Test by flipping bowl to ensure no movement.
- Fold Dry Ingredients: Gently fold sifted almond flour and confectioners’ sugar into meringue using a silicone spatula until no dry bits remain.
- Add Color and Macaronage: Optionally add a tiny dot of purple gel food coloring and carefully fold and work the batter (macaronage) to smooth, shiny consistency that flows like lava, taking about 10–15 seconds for ribbons to disappear.
- Pipe Macarons: Transfer batter to the piping bag. Pipe 1.5-inch circles onto parchment over the template, release pressure smoothly after each circle. Tap the pan on the counter to remove air bubbles and pop remaining bubbles with a toothpick.
- Rest Macarons: Let the shells rest for 60 to 90 minutes until a dry skin forms and the tops are not sticky to the touch. Resting time may vary with humidity.
- Preheat Oven and Bake: Place an oven thermometer in the oven center rack and preheat to 300°F (150°C). Bake one sheet at a time for 19–23 minutes. Cover with foil if they brown too quickly after feet form (~10 minutes). Perfect macarons have firm feet and shells that don’t wiggle.
- Cool Macarons: Remove from oven and cool on wire rack until completely cool.
- Make French Meringue Buttercream: Whip egg yolks with a hand mixer on medium-low until thick and slightly foamy (1–2 minutes). Meanwhile, combine granulated sugar and water in a small saucepan, heat to 240°F (115°C) without stirring.
- Combine Syrup and Yolks: Slowly pour hot sugar syrup down the side of yolks in the mixer on medium-high speed, taking care to avoid splatter. Whip until pale and thickened (~2-3 minutes). The bowl should feel cool outside when done.
- Add Flavor and Butter: Mix in vanilla extract and salt, then gradually add butter pieces 1 tbsp at a time, mixing fully before each addition. Scrape down bowl as necessary and whip an extra 30 seconds once all butter is incorporated.
- Caramelize Macaron Tops: Brush half the cooled shells lightly with water on tops and feet, dust quickly in granulated sugar, and caramelize with a kitchen torch for the brûlée effect.
- Assemble Macarons: Match caramelized shells with plain shells of similar size. Pipe buttercream onto one shell and sandwich with the matching shell gently.
- Mature and Store: Store macarons in an airtight container and refrigerate overnight to mature and develop flavor. They can be kept refrigerated for 5–7 days. Bring to room temperature before serving.
Notes
- Properly whipping meringue to stiff peaks is critical. Visual cues include glossy texture, stiff peak shape with no tip curl, meringue balls inside whisk, and the ability to flip the bowl without movement.
- Adjust oven temperature if macarons wrinkle (too low) or brown/crack (too high).
- Humidity affects drying times; in moist environments allow up to 90 minutes or use dehumidifiers.
- Do not shorten resting time; insufficient drying results in poor feet and texture.
- Macaronage timing varies; undermixing is safer than overmixing to avoid cracking and lost feet.
- If egg whites are not whipped to stiff peaks, batter will be too runny and compromise results.
