Crème Brûlée Macarons
Recipe courtesy of Jessica Quiet, Executive Pastry Chef, The Country Club of Virginia (Richmond, Va.)
Ingredients
- egg whites - 125 gms., room temperature
- powdered sugar - 250 gms.
- almond flour - 125 gms.
- granulated sugar - 75 gms.
- cream of tartar - 1/2 tsp.
- vanilla bean paste - 1 tsp.
- Ingredients for buttercream filling:
- butter - 8 ozs.
- powdered sugar - 16 ozs.
- vanilla bean paste - 1 tsp.
- milk - 1 Tbsp.
- salt - 1 tsp.
Instructions
Procedure for crème brûlée macarons:
- Scale the powdered sugar and the almond flour together in a bowl and whisk. Sift onto parchment paper and set aside.
- Scale fresh, room-temperature egg whites. Scale granulated sugar and whisk together with cream of tartar.
- Using a stand mixer, whip the egg whites until frothy. Once frothy, add the sugar/cream of tartar mix and whip to stiff peaks.
- Remove from mixer and transfer to bowl. Pour the sifted almond flour/sugar mixture on top and begin to mix gently using bowl scraping and doing “turns”. (Chef’s note: Mixture is ready when fully incorporated, and you can swipe your finger through and it slowly holds its shape. If you swipe your finger in the mixture and it immediately recedes, it is overmixed.)
- Transfer mixture to piping bag with medium round tip. Pipe 6 x 9 onto full sheet pan with parchment paper and let dry for 15 minutes.
- Once dry, bake in oven at 310°F low fan for 12-13 minutes.
- Once cool, line macarons on sheet pan to match correctly the sizes. Fill with a dollop of buttercream and seal. Using a small paint brush, lightly brush water on the top of the macaron, and dip in a bowl of granulated sugar so entire top of macaron is covered.
- Torch a nice golden-brown color, and enjoy!
Procedure for buttercream filling:
- Cream together butter and powdered sugar on stand mixer using paddle attachment.
- Add in vanilla, milk, and salt. Cream until light and fluffy. Fill macarons like little sandwiches.
