Creme Brulee Macarons Delight (Printable Version)

French-inspired macarons with smooth buttercream and a crisp caramelized sugar crust.

# Everything You’ll Need:

→ Dry Ingredients

01 - 1 2/3 cups powdered sugar (200 grams)
02 - 1 cup almond flour (110 grams)
03 - 1/4 cup granulated sugar (50 grams)
04 - granulated sugar as needed for caramelizing

→ Meringue

05 - 3 large egg whites (100 grams)

→ Buttercream Filling

06 - 4 tablespoons unsalted butter, softened (56 grams)
07 - 1 cup powdered sugar (113 grams)
08 - 1 vanilla bean or 1/2 tablespoon vanilla extract
09 - 1 tablespoon heavy cream
10 - water as needed

# Steps to Cook:

01 - Combine powdered sugar and almond flour in a food processor and pulse until lumps are eliminated, then sift the mixture into a bowl.
02 - Beat egg whites until frothy, gradually adding granulated sugar until stiff peaks form.
03 - Carefully fold the meringue into the dry ingredients until fully incorporated. Check for the proper consistency.
04 - Transfer batter to a piping bag and pipe 1-inch diameter disks onto a silicone mat lined cookie sheet. Tap the sheet to remove air bubbles.
05 - Allow the piped shells to rest at room temperature for 1 hour to form a dry skin.
06 - Preheat oven to 280°F (138°C). Bake shells for 15 minutes, rotating the tray halfway through for even baking.
07 - Cool macarons completely and pair shells by size.
08 - Beat the softened butter with half of the powdered sugar. Add vanilla and remaining powdered sugar, blending well. Adjust texture with heavy cream as needed.
09 - Moisten one macaron shell lightly with water, dip it in granulated sugar, then caramelize the sugar using a kitchen torch until golden.
10 - Pipe buttercream onto a non-caramelized shell and sandwich with the brûléed shell on top.

# Extra Suggestions:

01 - Ensure shells develop a dry skin before baking to achieve smooth tops and prevent cracking.
02 - Oven temperatures vary; adjust baking time or heat accordingly for best results.
03 - Handle macarons gently to avoid cracking delicate shells.
04 - Use vanilla bean seeds for a more intense vanilla flavor.

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