Crème Brûlée Macarons with Caramelized Sugar Topping
Master the Art of Crème Brûlée Macarons: A Sweet and Crunchy Dessert Delight
Indulge in the delightful fusion of classic crème brûlée and delicate macarons! These exquisite treats feature a perfectly crisp caramelized sugar crust, a rich vanilla-infused buttercream, and a luscious caramel sauce filling, all sandwiched between delicate macaron shells. Perfect for special occasions, celebrations, or a luxurious homemade treat.
Macaron Shells- 70g egg whites (room temperature)
- 70g granulated sugar
- 92g almond flour
- 84g powdered sugar (confectioners’ sugar)
Caramel Sauce- 150g granulated sugar
- 30g water
- 150g heavy cream
- 1 tsp salt
Buttercream Filling- 50ml milk
- 40g egg yolks
- 15g granulated sugar
- 150g unsalted butter (softened to room temperature)
Crème Brûlée Topping- Granulated sugar (for brûlée)
- Water (for brûlée)
- 150g granulated sugar
- 30g water
- 150g heavy cream
- 1 tsp salt
Buttercream Filling- 50ml milk
- 40g egg yolks
- 15g granulated sugar
- 150g unsalted butter (softened to room temperature)
Crème Brûlée Topping- Granulated sugar (for brûlée)
- Water (for brûlée)
- Granulated sugar (for brûlée)
- Water (for brûlée)
Cooking Instructions
Step 1
Begin by preparing the macaron shells. In a clean bowl, add the room temperature egg whites. Start whipping them with a whisk or electric mixer on low speed until they become frothy.
Step 2
Gradually add the 70g of granulated sugar, about a tablespoon at a time, while continuing to whip the egg whites on medium-high speed. Whip until stiff, glossy peaks form – the meringue should be firm and hold its shape when you lift the whisk.
Step 3
In a separate bowl, sift together the almond flour and powdered sugar at least twice. This ensures a smooth texture for your macaron shells and removes any lumps.
Step 4
Gently fold about one-third of the meringue into the sifted dry ingredients using a spatula. Once partially combined, add the remaining meringue and continue to fold. This technique is called ‘macaronage’. Fold by scraping the spatula down the side of the bowl and then folding the batter over itself. Continue until the batter flows like thick ribbon – when you lift the spatula, the batter should fall in a continuous stream and slowly smooth out.
Step 5
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto baking sheets lined with parchment paper or silicone mats. Leave some space between each macaron shell. Once piped, firmly tap the baking sheets on the counter several times to release any large air bubbles. Let the piped shells sit at room temperature until a skin forms on the surface (they should be dry to the touch).
Step 6
Preheat your oven to 150°C (300°F). Bake the macaron shells for approximately 10 to 13 minutes. They are ready when they have developed ‘feet’ (the ruffled base) and no longer wobble when gently touched. Baking time may vary depending on your oven.
Step 7
Now, let’s make the buttercream filling. In a small saucepan, combine the milk and 15g of granulated sugar. Heat gently over medium-low heat until the sugar is dissolved and the milk is warm, but not boiling.
Step 8
Let the warm milk mixture cool slightly. Then, whisk in the egg yolks until well combined and smooth. Ensure the mixture isn’t too hot, or it will cook the yolks.
Step 9
Place the bowl over a double boiler (or heat very gently in the microwave in short bursts), stirring constantly, until the mixture thickens slightly, coating the back of a spoon. Be careful not to overcook it.
Step 10
Remove from heat and let the custard cool completely. In a separate bowl, cream the softened unsalted butter until light and fluffy using an electric mixer.
Step 11
Gradually add the cooled custard mixture to the creamed butter, beating well after each addition, until a smooth and emulsified buttercream is formed.
Step 12
Your luscious buttercream filling is now ready!
Step 13
Time to make the caramel sauce. In a heavy-bottomed saucepan, combine the 150g of granulated sugar and 30g of water over medium-low heat. Do not stir the sugar mixture until it starts to boil and the sugar has dissolved in the water. This helps prevent crystallization.
Step 14
Once the sugar syrup begins to boil and turn a beautiful amber color, watch it closely. It will progress from pale yellow to golden brown. Swirl the pan gently if needed for even coloring, but avoid stirring at this stage. You’ll smell a lovely caramel aroma.
Step 15
As soon as the caramel reaches your desired deep amber color, remove the pan from the heat immediately. Very slowly and carefully, pour in the warm heavy cream while whisking constantly. The mixture will bubble up vigorously – be cautious of splattering hot caramel. Continue whisking until the caramel and cream are fully incorporated and smooth.
Step 16
Stir in the salt. Return the saucepan to low heat and simmer gently, stirring occasionally, until the sauce reaches your desired consistency. It will thicken further as it cools, so aim for a slightly pourable texture.
Step 17
Your rich and delicious caramel sauce is complete. Let it cool before using.
Step 18
Now for the crème brûlée touch! Take one half of your cooled macaron shells. Lightly brush the inside surface with a little water. Sprinkle a generous amount of granulated sugar onto the wet surface, ensuring it adheres well. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, glassy crust. Aim for a slightly toasted appearance.
Step 19
To assemble the macarons, pipe a generous amount of the buttercream onto the flat side of one macaron shell. Then, artfully drizzle or spoon some of the cooled caramel sauce over the buttercream.
Step 20
Finally, gently place a brûléed macaron shell on top of the filling to complete your Crème Brûlée Macarons. For the best texture, allow them to mature in the refrigerator for at least a few hours or overnight before enjoying.
