Creme Brûlée Macaron Recipe

Prep dry ingredients

Sift the almond flour and powdered sugar together into a large bowl twice to ensure there are no lumps. Discard any large bits. This mixture should be fine and uniform.

Whip egg whites

In a clean, grease-free mixing bowl, whisk the room-temperature egg whites and cream of tartar until frothy. Gradually add the granulated sugar in three additions while whipping to medium-high speed until stiff, glossy peaks form. Add vanilla and salt during the last 10–15 seconds. If using, add yellow gel food coloring and fold in gently so color is even.

Macaronage

Fold one-third of the sifted almond/powdered sugar mixture into the meringue to lighten it. Then add the remaining dry mixture in two additions using a spatula and a figure-eight folding motion. Continue folding until the batter flows in a thick ribbon and smooths out in about 10–15 seconds when dripped from the spatula (the batter should be slightly runny but hold some shape).

Pipe shells

Transfer batter to a piping bag fitted with a 0.5-inch round tip. Pipe 1.5-inch rounds onto parchment- or silicone-lined baking sheets, spacing 1 inch apart. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles. If large bubbles surface, pop them with a toothpick.

Rest shells

Let the piped shells sit at room temperature for 30–60 minutes, or until a dry skin forms on top (touching lightly should not transfer batter). Rest time varies by humidity; shells are ready when they are no longer tacky.

Bake

Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 14–16 minutes, rotating once halfway if necessary, until shells are set and have formed feet. They should not brown significantly. Let cool completely on the baking sheet.

Infuse cream

In a small saucepan, combine 1 cup heavy cream and the split vanilla bean (scraped seeds and pod) or 1 tsp vanilla. Heat over medium until it just begins to steam and small bubbles appear at the edges. Remove from heat, cover, and steep 10–15 minutes. If using vanilla extract, add it later with the butter.

Make custard

While cream steeps, whisk together the egg yolks and 1/4 cup granulated sugar in a heatproof bowl until pale and slightly thickened. Remove the vanilla pod from the cream and slowly temper about half of the hot cream into the yolks while whisking constantly to avoid curdling. Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil. Transfer to a clean bowl and strain through a fine-mesh sieve to ensure smoothness. Refrigerate until completely cool, about 1–2 hours (or chill in an ice bath, stirring frequently).

Finish buttercream

In the bowl of a stand mixer fitted with the paddle or using a handheld mixer, beat the room-temperature unsalted butter until pale and smooth (about 2–3 minutes). Add the cooled crème brûlée custard in 2–3 additions, beating on low to combine, then medium speed until light and smooth. Scrape down the bowl. Add the sifted powdered sugar, salt, and optional corn syrup; mix until incorporated and the filling is silky and pipeable. If too soft, chill briefly (10–15 minutes) and then rewhip to desired consistency. Taste and adjust vanilla or salt as needed.

Fill macarons

Transfer the buttercream to a piping bag fitted with a small round tip. Pair macaron shells by similar size. Pipe approximately 1 teaspoon (adjust to preference) of crème brûlée buttercream onto the flat side of one shell and sandwich with its matching shell, pressing gently so filling spreads to the edges without squishing out. Continue until all shells are filled. Refrigerate assembled macarons for at least 24 hours (best for macaron texture and flavor melding) in an airtight container, on a single layer if possible.

Bring to serving temperature

Remove macarons from the refrigerator about 20–30 minutes before serving to allow the buttercream to soften slightly (this improves mouthfeel and caramelization surface).

Caramelize topping

Just before serving, evenly dust the tops of each macaron with a very light, thin layer of granulated sugar (use about 1/8–1/4 tsp per macaron — do not over-sugar or it will become clumpy). Using a handheld culinary torch, hold the flame 2–3 inches away and move in a slow circular motion to melt and caramelize the sugar evenly until it forms a thin, glossy brittle crust. Allow sugar to cool and harden for 1–2 minutes. If you do not have a torch, you can pulse under a preheated broiler on high for 30–60 seconds — watch carefully to avoid burning and overheating the macarons.

Serve and store

Serve immediately after caramel crust hardens for best contrast between crisp shell, creamy filling, and brittle top. Store leftovers in an airtight container in the refrigerator for up to 5 days. Re-crisping the brûlée top later is not recommended as it will soften from the filling's moisture.