Desserts

Crème Brûlée Macarons

Name: Crème Brûlée Macarons
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 3 large egg whites; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt; Butter (for filling); Heavy cream (for filling); Vanilla bean or extract (for filling); Granulated sugar for caramelizing

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Crème brûlée macarons marry two classic French desserts into one small, elegant bite. Crisp, delicate shells give way to a creamy vanilla filling with a caramelized top. They look fancy but you can make them at home with a little patience. The result is silky, sweet, and pleasantly crunchy on top.

Recipe Information

Prep Time: 1 hour (includes resting time for shells)
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 macarons
Difficulty Level: Medium

Nutrition Information

Calories per serving: 180 kcal (approximate)
Protein: 3 g
Carbohydrates: 20 g
Fat: 11 g
Fiber: 2 g
Sugar: 15 g
Sodium: 60 mg

Why Make This Crème Brûlée Macarons

These macarons combine the creamy vanilla custard flavor of crème brûlée with the light, nutty macaron shell. They offer a contrast of textures: a crisp caramel top, smooth filling, and tender almond shell. They look impressive on a dessert plate and are perfect for dinner parties, special occasions, or a fancy snack. Making them improves your piping and meringue skills, and the caramelized top adds a fun finishing flourish.

How to Make Crème Brûlée Macarons

This recipe follows classic macaron technique: make a stable meringue, fold in the dry mix until the right consistency, pipe shells, rest them, bake, and then fill with a rich vanilla cream. Finish by sprinkling sugar on top of the assembled macaron and caramelizing it for the brûlée effect.

Ingredients:

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Butter (for filling)
Heavy cream (for filling)
Vanilla bean or extract (for filling)
Granulated sugar for caramelizing

Directions:

Step 1: Preparation

Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper. Measure and have all ingredients at room temperature. If using a vanilla bean, split it and scrape the seeds; set aside.

Step 2: Mixing

Sift together almond flour and powdered sugar into a bowl to remove lumps. In a separate clean bowl, whisk the egg whites and a pinch of salt until foamy. Gradually add the 1/4 cup granulated sugar while whisking until you reach glossy stiff peaks. Gently fold the almond-powdered sugar mixture into the meringue with a spatula. Fold until the batter flows like thick lava but still holds its shape—be careful not to overmix.

Step 3: Baking

Transfer the batter to a piping bag and pipe small, even circles onto the lined baking sheets. Tap the sheets gently on the countertop to remove big air bubbles. Let the piped shells sit at room temperature for 30–60 minutes until they form a slight skin and are no longer sticky to the touch. Bake the shells for 15–20 minutes, rotating pans if needed for even heat. Let the shells cool completely on the sheets before removing.

Step 4: Finishing

For the filling, warm butter and heavy cream in a small saucepan until the mixture is hot but not boiling. Stir in vanilla bean seeds or extract and let the mixture cool until it thickens slightly. Place a layer of the filling between two macaron shells to assemble. Just before serving, sprinkle a thin layer of granulated sugar on top of the assembled macaron and use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. Allow the caramel to set for a minute, then enjoy.

How to Serve Crème Brûlée Macarons

Serve these macarons at room temperature so the filling is silky and the caramel top stays crisp. Arrange them on a pretty platter for a party. They pair well with coffee, tea, or a glass of dessert wine. For a dramatic finish, torch the sugar at the table.

How to Store Crème Brûlée Macarons

Short term: Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving to soften the filling.
Long term: Freeze assembled macarons in a single layer (or separated by parchment) in an airtight container for up to 1 month. Thaw in the fridge overnight and then sit at room temperature 20–30 minutes before serving.
Note: Caramel tops may lose some crunch in the fridge. If you want crisp caramel, torch sugar right before serving.

Expert Tips for Perfect Crème Brûlée Macarons

Use aged egg whites: Separate eggs a day ahead and keep whites in a covered container in the fridge. Bring to room temperature before whipping.
Weigh ingredients if possible. Accuracy matters for macarons.
Sift almond flour and powdered sugar well to avoid gritty shells.
Watch the meringue peaks: stiff and glossy is the goal.
The batter consistency matters: test by dropping a small amount; it should smooth out in about 10 seconds.
Rest shells until they form a skin; this helps develop feet during baking.
If bubbles remain after piping, pop them gently with a toothpick.
Use a propane kitchen torch for clean caramelization. If you don’t have one, very briefly broil, watching closely.
Substitute: use superfine almond flour for best texture. For dairy-free filling, swap butter for coconut oil and heavy cream for full-fat coconut milk, but flavor differs.

Delicious Variations

Salted Caramel: Add a teaspoon of sea salt to the filling and use a caramel brûlée topping.
Chocolate Crème Brûlée: Fold a tablespoon of cocoa powder into the almond mixture or add a chocolate ganache filling.
Coffee: Infuse the cream with espresso powder for a coffee-kissed filling.
Citrus Twist: Add a teaspoon of lemon or orange zest to the filling for a bright note.
Lavender Vanilla: Steep a small pinch of dried culinary lavender in the cream while warming, then strain before mixing.

Frequently Asked Questions

How long should I let the macaron shells rest before baking?

Rest them 30–60 minutes at room temperature. You want a dry skin on top so feet form and the tops don’t crack. In humid weather, rest time may be longer.

Why did my macarons crack or not develop feet?

Cracks often mean the shells dried unevenly or oven temperature was too high. No feet usually means under-rested shells, overmixed batter, or too low oven heat. Follow resting and folding guidance and check your oven temperature with an oven thermometer.

Can I make the filling ahead of time?

Yes. Make the vanilla butter-heavy cream filling a day ahead. Refrigerate in an airtight container and warm slightly or let sit at room temperature before assembling so it’s pipeable.

What can I use if I don’t have a kitchen torch?

You can very briefly use the oven broiler, but watch closely and place macarons on the top rack. A torch gives the best control and prevents overheating the filling.

Can I substitute almond flour for another nut flour?

Almond flour gives the classic macaron texture. Hazelnut or pistachio flour can work but will change flavor and may need slight texture adjustments. Avoid coarse nut meal.

How many macarons does this recipe make?

This batch makes about 12 filled macarons, depending on the size you pipe.

Why is my macaron filling too runny?

If your filling is too warm, it will be soft. Chill it until it thickens, or reduce the cream slightly in the recipe. For a firmer set, increase butter slightly or chill filling before assembling.

Conclusion

These Crème Brûlée Macarons are a delightful mix of textures and flavors—silky vanilla cream, crisp caramel, and tender almond shells. They take some practice, but each step teaches a useful pastry skill. For another take on this idea and extra inspiration, see this detailed external recipe: Creme Brûlée Macarons – Pies and Tacos. Give them a try and enjoy the sweet, crackly reward.