Creme Brulee Macarons

29 Jun

I’ve been wanting to make these babies for a while. Creme brûlée macarons. What a treat! If you love creme brûlée and you love macarons, then this is the combo for you!

After making macarons I always have left over egg yolks, but the best thing about this recipe is that you get to use up that egg yolk. It is used to make the thick custard filling for the macarons, which is then rolled in shards of caramel to give you that hard sugar cracking effect.

I have to admit, nothing beats breaking through the sugar top on a creme brûlée to get to that smooth set custard, but this comes pretty darn close.

Macarons

34g egg white (approx 1 egg white)

25g castor sugar

45g almond meal

55g icing sugar

Measure out your almond meal and icing sugar, grind these to a fine powder and sift into a bowl. Weigh your egg white and sugar separately. Whip whites until frothy, begin to add your sugar in a slow stream until the egg whites turn stiff and glossy. Sift almond meal icing sugar mixture into egg whites then fold gently until it just combine. Fill mixture into a piping bag and pipe onto baking paper lined baking trays. Leave the macarons to set for half an hour or more. Pre heat oven to 150C and bake for 15 mins. For a more detailed explanation, check out this post.

Creme Patissiere
(thick custard) 
1 egg yolk
2 tblsp sugar

1 tsp vanilla essence

1 tblsp cornflour
125ml milk
Heat milk on medium heat on the stove. Mix egg yolk, sugar, and vanilla in a bowl. Dilute corn flour in a about 1 tbslp more milk and add to egg mixture. Once milk is heated, add to egg mixture and mix well. Return milk and egg mixture to the heat. Whisk until thick and remove from stove. Once cool, fill in a piping bag.
Caramel
2 tblsp sugar
Set aside a piece of baking paper. Heat sugar on medium to high heat until amber in colour. Quickly and carefully pour a thin layer onto baking paper. Set aside till cold and set, crush with your hands or a rolling pin.Once macarons are cool, pipe some custard mixture into half the shells. Top with the other halves and roll in caramel shards.

These Creme Brûlée Macarons are incredibly good! Give them a go!

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