It’s Macaron Monday! And yesterday happened to be Creative Ice Cream Day. So, I combined both! Well….. it’s not really ice cream…. but it’s creative! Lol.
So, I made Creme Brûlée Macarons.
These macarons have a rich vanilla pastry creme filling made with whole eggs, heavy cream, and a good amount of vanilla. After you pipe a circle of the vanilla pastry in a circle on the macaron, add a dollop of caramel in the center. It’s the perfect amount of vanilla cream and salted caramel.
I really enjoyed styling this one. I took inspiration from Linda Lomelino for her beautiful styling with flowers posts, and always Amy H of Constellation Inspiration . I have gained an appreciation for using fresh flowers in pictures. It adds such a beauty to them and they’re nice for summer. Enjoy your holiday week!
Creme Brûlée Macarons
Ingredients
Macarons
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 tsp cream of tartar
- pinch of salt
- 1/4 cup sugar
Creme Brulee Filling
- 2 eggs
- 2 tbsp flour
- 1/8 tsp salt
- 1/4 cup sugar
- 1/2 tsp vanilla
- 3/4 cup heavy cream
- 1/2 cup salted caramel
Instructions
Macarons
- Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla. Continue whipping just until mixture forms stiff peaks.Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet."Bake for 17 minutes on a shelf in the center of the oven, one pan at a time. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macarons completely on a cooling grid before sandwiching with your filling. Makes 36 to 48 sandwiched cookies.
Filling
- Warm the milk in the saucepan. It should not actually be boiling. In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste.Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously.When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.Set the pan back over medium heat. Whisk constantly. Add the Nutella. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.Pipe pastry cream in a circle on a macaron, leaving the center open. Pipe one dollop of salted caramel in the center of the pastry cream. Top with a second macaron.
Anthony’s Almond Flour 2lbs
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