Imported from the web
Crème Brûlée Macarons
French macarons filled with vanilla custard-style mousseline and finished with a brûléed burnt-sugar topping. The shells are crisp on the outside and pleasantly chewy inside, while the caramelized sugar adds a delicate crackly finish.
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Ingredients
- 70 g Almond flour
- 90 g Powdered sugar
- 70 g Egg whites (Approximately 2–3 egg whites)
- 70 g Granulated sugar (For the macaron shells)
- 50 g Granulated sugar (For the brûléed topping)
- Vanilla mousseline or custard filling (The source states that a vanilla mousseline filling is used and that its recipe makes enough for 30–40 macarons, but the provided excerpt does not include its ingredient quantities.)
Steps
- 1
Prepare the macaron batter by sifting the almond flour and powdered sugar together into a bowl. Whip the egg whites until foamy, then gradually add the 70 g of granulated sugar and continue whipping until the meringue is glossy and holds stiff peaks.
- 2
Fold the sifted dry ingredients into the meringue in several additions. Continue folding until the batter flows slowly from the spatula and settles back into itself, taking care not to overmix.
- 3
Pipe the batter into evenly sized rounds on a parchment-lined baking sheet. Tap the sheet firmly on the counter to release large air bubbles, then let the shells rest until the surfaces are dry to the touch.
- 4
Bake the macaron shells at approximately 300°F (150°C) until set, with smooth tops and firm feet, about 14–18 minutes. Cool completely on the baking sheet before removing them.
- 5
Prepare the vanilla custard-style mousseline filling according to its separate recipe. The provided source excerpt does not include the filling formula or method.
- 6
Pair the cooled shells by size. Pipe the vanilla filling onto the flat side of half of the shells, then gently sandwich with the remaining shells. Refrigerate briefly to set, if needed.
- 7
When ready to serve, sprinkle a thin, even layer of the reserved 50 g granulated sugar over the tops of the filled macarons.
- 8
Caramelize the sugar with a kitchen torch until melted and amber brown, moving the flame continuously to avoid scorching the shells. Allow the caramelized topping to cool and harden before serving.
Notes
The supplied page excerpt is truncated behind Substack's paywall. It states that the recipe makes 15–18 macarons and that the mousseline recipe makes enough filling for 30–40 macarons; consider doubling the macaron shell recipe to use all the filling. The exact filling ingredients and the author's detailed shell method were not visible in the provided source.
Nutrition per serving
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