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.
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.
1 tsp vanilla essence
These Creme Brûlée Macarons are incredibly good! Give them a go!