These delicious macarons with a hint of vanilla are called Vanilla Creme Brulee Macarons. They have a rich vanilla creme brulee filling inside a delicate almond macaron shell. This French-inspired dessert has a pleasing crunch and a hint of elegance from the torched sugar on top.
Ingredients: 120g almond flour. 200g powdered sugar. 100g egg whites aged, at room temperature. 30g granulated sugar. 1/2 tsp vanilla extract. 1/2 cup heavy cream. 1 vanilla bean, split and seeds scraped. 3 large egg yolks. 50g granulated sugar for the creme brulee filling. Extra granulated sugar for torching. Pinch of salt.
Instructions: Prepare a baking sheet lined with parchment paper or silicone baking mats. In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the mixture into a large bowl, discarding any larger almond pieces. In a separate bowl, whisk the egg whites until they start to foam. Gradually add granulated sugar while continuing to whisk. Whisk until stiff peaks form. Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Add vanilla extract and continue folding until the batter reaches a smooth, flowing consistency. Be careful not to overmix. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Let them rest for about 20-30 minutes until a skin forms on the surface. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they lift off the parchment paper easily. While the macarons are cooling, prepare the creme brulee filling. In a saucepan, heat the heavy cream, vanilla bean seeds, and the split vanilla bean over medium heat. In a separate bowl, whisk the egg yolks and granulated sugar until well combined. Once the cream mixture is hot but not boiling, remove the vanilla bean and slowly pour it into the egg yolk mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let the creme brulee filling cool completely. Once the macarons and creme brulee filling have cooled, gently remove the macarons from the baking sheet. Pair up the macaron shells based on size and shape. Pipe a small amount of creme brulee filling onto one shell and sandwich it with another. Sprinkle extra granulated sugar on top of the assembled macarons. Use a kitchen torch to caramelize the sugar until it forms a crispy brulee topping. Allow the macarons to set for a few hours in the refrigerator before serving. Enjoy your Vanilla Creme Brulee Macarons!
Prep Time: 30 minutes
Cook Time: 18 minutes
st. joseph first church of the nazarene
