Crème Brûlée Macarons

Currently trending: Creme brûlée donuts! The soft pillowy donuts, filled with creamy custard, dipped in a crisp sugar shell, are one of the most sought after desserts at the moment and I couldn’t wait to turn them into macarons!

Although creme brûlée macarons are nothing new, the technique for dipping the filled macaron shells in the caramelized syrup, is a twist on classic brûlée, (commonly done with a butane torch) inspired by the chic Las Vegas Bakery, Saint Honoré where I first discovered this brulée donut style. Beneath the caramelized crisp sugar coating is the macaron, filled with a rich and creamy vanilla bean frosting and vanilla custard! Biting into one is as delicious as it is satisfying and while the dipping sugar method is slightly more complex, it’ll be worth it worth it once you give this macaron twist on crème brûlée a try!

this recipe

Crème Brûlée Macarons

Creme brûlée french macarons filled with vanilla bean frosting and a custard center topped with caramelized coated sugar shell. A dairy free gluten free dessert.

While I’ve yet to try one of the infamous crème brûlée donuts, the macarons are the next best or even better thing! Since they’re naturally gluten free and filled with dairy free filling, they’re an alternative that’s perfectly bite sized and also allergy friendly, sans oil!

How they taste

The creme brûlée macarons feature a classic sweetened almond shell, with a smooth vanilla center and burnt sugar top. At first bite you’ll taste caramelized/burnt sugar followed by almond from the macaron shell finished with the cream and vanilla notes from the filling. It’s a sweet, yet balanced bite brought together by the filling and caramelized sugar with the perfect bit of crunch for texture!

Texturally the crisp shell adds such a delightful element to an already delicious vanilla custard macaron! 

Crème brûlée macarons ingredients/supplies

I would rate these macarons at an intermediate level. If you’re familiar with making French macarons, you’ll find this recipe fairly easy. The complexity is in making and dipping the macarons in the caramelized sugar. Check below for the specific ingredients/supplies list with step by step baking instructions on the recipe card.

Ingredients:

Macaron shells:

• Quality fine ground almond flour
• Powdered sugar
• Egg whites
• Granulated sugar
• Water
• Cream of Tartar
• Brown food coloring (gel or powder)
• Candy thermometer
• Silicone mat(s)
• Baking sheet
• Mixer (stand)
• Rubber spatula
• Scale
• Piping bag and round tip

Vanilla frosting:

• Organic shortening
• Powdered sugar
• Seeds from 1/2 vanilla bean
• Pinch of salt
• Alternative milk
• Piping bag with round tip

Vanilla custard:

• Coconut milk (or alternative) 
• Seeds from 1/2 vanilla bean
• Egg yolks
• Granulated sugar
• Corn starch
• Salt
• Vegan butter (or alternative)
• Piping bag

Crème brûlée sugar:

• Granulated sugar
• Water
• Lemon Juice
• Candy thermometer
• Parchment
• Nitrile gloves/tongs
• Edible gold leaf

How to make crème brûlée macarons 

What gives these macarons the crème brûlée flavor is the sugar shell and creamy custard center achieved by dipping in caramelized sugar. Below is a description of how to make a batch of crème brûlée macarons at home!

Macaron shells (Gluten Free)

The macaron shells are made with Italian meringue, using the Italian meringue method. Please reference my step by step guide here or on the recipe card below, or you’re welcome to use your favorite macaron recipe! Once the macaron batter is ready, pipe batter into rounds on the silicone baking sheet. Tap the tray, pop any air bubbles and set aside to rest until the batter forms a skin. Once dry to touch, bake for 13-15 minutes then remove from oven and cool.

Vanilla Frosting (dairy free)

Mix shortening, powdered sugar, vanilla bean, salt, and alternative milk in a mixer until well combined. Transfer to piping bag with a round tip and set aside.

Vanilla Custard (dairy free)

Bring milk and vanilla seeds to a slow boil over medium heat. Once boiling, turn temperature to simmer. In the bowl of a stand mixer, whisk the sugar and egg yolks together until it lightens and expands. Pour the cornstarch and salt into the egg and sugar and whisk together until incorporated. Once incorporated, pour hot milk into the egg mixture in thirds, with mixer on medium speed. Mix on medium until fully incorporated, then pour back into the pot on medium, to thicken. Whisk mixture constantly until it thickens (about 1 minute). Once thickened, mix in tablespoon of vegan butter. When pastry cream has cooled, transfer to a piping bag.

Assembly

Assembling the macarons is simple! Place one macaron shell feet side up and pipe vanilla frosting along the outside edge of the shell. Place another dollop of frosting in the center, then fill with vanilla custard. Top the custard with second shell, feet side down. Repeat steps for all macarons, then transfer to fridge to chill.

Caramelized Sugar

To make the caramelized sugar, first mix lemon juice and sugar together. The acid in the lemon juice will help prevent sugar from crystalizing. Then pour sugar and water into a pot over medium with a candy thermometer attached to the side.

Bring sugar and water to a slow boil/simmer and continue simmering over medium until mixture reaches about 330 degrees F.  This will take roughly 10 minutes. The sugar should be a caramel like/amber color. Remove from heat once it reaches  335 degrees F. The sugar mixture will continue cooking and darkening off the heat.

Dipping the macarons

I highly recommend wearing protective nitrile gloves when dipping the macarons into the caramelized sugar. This will ensure that your hands are protected from the high temperatures of the caramel. You could also use tongs for dipping, but I would still recommend wearing gloves just in case there’s any spatter. Flip the top side of the macaron down into the caramelized sugar for no more than 2 seconds, then quickly lift and swirl to remove and excess caramel. Flip over and place on a piece of parchment to set. Repeat steps for all macarons and top with gold leaf. Transfer to the fridge to mature, leaving space between each macaron so they do not stick together.

Note: The process of dipping the macarons took me two tries. The first batch, was only half successful as I lost at least 6 shells in the caramel by leaving them in the sugar for too long. Chilling the macarons prior to dipping will help, as will moving quickly. You can make a double batch of macarons if you’d like to experiment with the dipping process. 

Crème Brûlée Macarons

• Author: Posh Little Designs
• Prep Time: 50
• Cook Time: 45
• Total Time: 1 hour 35 minutes
• Yield: 20 1x
• Category: Baking
• Method: Creme Brûlée Macarons
• Cuisine: Dessert
• Diet: Gluten Free

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Description

Creme brûlée french macarons filled with vanilla bean frosting and a custard center, with caramelized coated sugar shell. A dairy free gluten free dessert.

 

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Ingredients

Scale 1x2x3x

Macaron Shells:

• 106 grams of almond meal
• 106 grams powdered sugar
• 41 and 45 grams of egg whites divided
• 115 grams of granulated sugar
• 79 grams of water
• dash of cream of tartar or lemon juice for stabilizing
• ¼ tsp brown gel food coloring

Vanilla Frosting (dairy free):

• 3/4 cup organic shortening
• 1 1/4 cup confectioners sugar
• 1 tsp vanilla
• Seeds from 1/2 vanilla bean
• Pinch of salt
• 2 tsp Almond milk (or alternative)Instructions

Vanilla Custard (Dairy Free)

• 1 cup coconut milk (or alternative)
• Seeds from 1/2 vanilla bean
• 2 egg yolks
• 2 tbsp granulated sugar
• 1 1/2 Tbsp corn starch
• Pinch of salt
• 1 tbsp vegan butter (or alternative)

Caramelized Brûlée Sugar:

• 3/4 cup granulated sugar
• 1/4 cup water
• 1 1/2 tsp lemon juice

Edible gold leaf

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Instructions

Italian macarons:

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. I use Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking to soft peaks.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium-hi and begin slowly pouring the sugar syrup down the side of the mixing bowl into the meringue until thoroughly combined.
15. Iincrease the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled down.
16. Gently transfer finished meringue into the almond/powdered sugar egg mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You’ll want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
23. Tap the macarons on the counter three times to release air bubbles.
24. Pop air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 15 -20 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
26. Preheat oven to 300 degrees F.
27. Once the piped batter is dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process.
29. Bake for 12-14 minutes.
30. Remove from oven and let cool completely (15-20 minutes) before removing the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat the same steps to bake the remaining macaron batter.

Vanilla Frosting (dairy free)

1. Mix shortening/vegan butter, powdered sugar, salt, vanilla bean into the bowl of a mixer and mix until well combined. Stir in milk until thick frosting consistency is achieved.
2. Transfer frosting to piping bag fitted with round tip and set aside.

Vanilla Custard (dairy free)

1. Bring milk and vanilla seeds to a slow boil over medium heat. 
2. Once boiling, turn temperature to simmer. 
3. In the bowl of a stand mixer, whisk the sugar and egg yolks together until they lightens and expands. 
4. Pour the cornstarch and salt into the egg and sugar and whisk together until incorporated. 
5. Once incorporated, pour hot milk into the egg mixture in thirds, with mixer on medium speed. 
6. Mix on medium until fully incorporated, then pour back into the pot on medium, to thicken. 
7. Whisk mixture constantly until it thickens (about 1 minute). 
8. Once thickened, mix in tablespoon of vegan butter. 
9. When pastry cream has cooled, transfer to a piping bag.

Macaron Assembly:

1. Place one macaron shell feet side up and pipe vanilla frosting along the outside edge of the shell.
2. Place another dollop of frosting in the center of the shell, then fill center with vanilla custard.
3. Top with second shell, feet side down.
4. Repeat steps for all macarons, then transfer to fridge to chill for an hour.

Caramelized Sugar:

1. First mix lemon juice and sugar together. The acid in the lemon juice will help prevent sugar from crystalizing.
2. Then pour sugar and water into a pot over medium with a candy thermometer attached to the side.
3. Bring sugar and water to a slow boil/simmer and continue simmering over medium until mixture reaches about 330 degrees F. At about 300 degrees F you’ll notice the sugar beginning to caramelize.
4. Continue simmering on medium until the sugar becomes a caramel like/amber color.
5. Remove from heat at 335 degrees F.
6. The sugar mixture will continue cooking and darkening off the heat.
7. Set caramelized sugar onto a solid surface with the trivet or pot holder underneath.

Dipping the macarons:

1. I highly recommend wearing protective nitrile gloves when dipping the macarons into the caramelized sugar. This will ensure that your hands are protected from the high temperatures of the caramel. You could also use tongs for dipping, but I would still recommend wearing gloves.
2. Flip the top side of the macaron down into the caramelized sugar for no more than 2 seconds, then quickly lift and swirl the macaron to remove any excess caramel.
3. Flip the macaron over (brulee’d top up) and place on a piece of parchment to set.
4. Repeat steps for all macarons and top with gold leaf.
5. Transfer to the fridge to mature, leaving space between each macaron so they do not stick together.
6. Let macarons mature for at least 4 hours or up to 24 hours.
7. When serving let the macarons come to room temp for about 20 – 30 minutes.
8. Enjoy!!

 

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Notes

This recipe calls for dairy free milk and butter, but regular dairy milk and butter can be used as an alternate.

Use caution and protect your hands when working with the hot sugar.

Chilled macarons will be easier to dip and caramelize.

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These crème brûlée macarons would be delicious paired with with coffee, tea or even champagne. They’re yummy and elegant in looks and taste and are the perfect treat to indulge in, when you have a taste for creme brûlée and macarons! 

If you have an upcoming girls day or gathering to host, these macarons would totally wow your guests! Serve them in ramekins for a fun play on the classic dessert!

Happy baking all! Please tag me over on social media if you give this recipe a try!

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