Homemade Creme Brulee Macarons Recipe

I recently created a Creme Brulee Macaron using almond flour, powdered sugar, and egg whites for delicate shells. My homemade vanilla bean buttercream with unsalted butter, vanilla seeds, and heavy cream pairs perfectly with a light topping of coarse sugar. I am excited to share this enticing treat with you.

I’m excited to share my Homemade Creme Brulee Macarons recipe that totally puts a fun twist on classic French macaroons. I start with delicate shells made from almond flour, powdered sugar, and aged egg whites mixed with a touch of granulated sugar.

When baking, I always marvel at how light and crisp they turn out. The filling is where the real magic happens.

I whip up a vanilla bean buttercream using unsalted butter, sifted powdered sugar, scraped vanilla bean seeds, a bit of heavy cream, and a pinch of salt. Once everything comes together, I top them off with a generous sprinkle of coarse granulated sugar that I torch just before serving to get that signature Crème Brûlée crunchy finish.

This is my own take on a Creme Brulee Macaron recipe that brings a unique blend of French baking tradition with a modern twist. Enjoy experimenting with this fun treat!

Why I Like this Recipe

I really love this recipe because it lets me have fun in the kitchen and makes me feel like a real chef. First, the mix of soft, chewy macaron shells with that crispy, torched crème brulee topping is just so cool – it creates this amazing contrast in texture that I can’t get enough of. Second, I dig how the vanilla bean buttercream, with its creamy consistency and tiny bursts of vanilla, totally elevates the whole flavor profile even if it sounds simple. Third, even though the steps might seem a bit tricky with whipping egg whites and piping the batter, it’s super satisfying when it all comes together and turns out just right. Lastly, there’s something special about making something from scratch that tastes fancy, and this recipe gives me that instant proud feeling every time I make it.

Ingredients

• Almond flour gives a nutty flavor and some protein, plus it has healthy fats that are cool.
• Powdered sugar adds intense sweetness, mostly carbs without much nutritional punch.
• Egg whites pack protein and help the macarons hold their shape with almost no fat.
• Unsalted butter creates a rich creamy buttercream, it’s indulgent and makes everything smooth.
• Vanilla bean seeds lend a natural aroma and gentle sweetness that really brightens the mix.
• Coarse sugar topping crisps up when broiled, giving a satisfying crunchy, caramelized finish.

Ingredient Quantities

• Macaron shells – 90g almond flour
• Macaron shells – 110g powdered sugar
• Macaron shells – 3 large egg whites (aged at room temp)
• Macaron shells – 30g granulated sugar
• Vanilla Bean Buttercream – 227g (1 cup) unsalted butter, softened
• Vanilla Bean Buttercream – 240g (2 cups) powdered sugar, sifted
• Vanilla Bean Buttercream – 1 vanilla bean, seeds scraped out
• Vanilla Bean Buttercream – 1-2 tablespoons heavy cream
• Vanilla Bean Buttercream – a pinch of salt
• Crème Brûlée topping – 50g (1/4 cup) coarse granulated sugar

How to Make this

1. Preheat your oven to 300°F (150°C). Sift together the 90g almond flour and 110g powdered sugar in a bowl so it blends nicely.

2. In a clean bowl, beat 3 large room temp egg whites until they start to form soft peaks then gradually add 30g granulated sugar while whipping until stiff peaks form.

3. Gently fold the sifted almond mixture into your beaten egg whites, being careful not to overmix or deflate the batter.

4. Transfer the batter into a piping bag with a round tip and pipe small circles onto parchment lined baking sheets, keeping them uniform.

5. Let the piped rounds sit at room temp for about 30 to 60 minutes until a thin skin forms on top, which helps them develop that signature macaron foot.

6. Bake the shells for around 12-15 minutes until they easily come off the parchment and then let them cool completely before filling.

7. For the Vanilla Bean buttercream, beat 227g softened unsalted butter until it’s creamy, then gradually mix in 240g sifted powdered sugar.

8. Stir in the seeds scraped out from 1 vanilla bean, a pinch of salt and add 1-2 tablespoons heavy cream, beating on low until light and smooth.

9. Pipe the buttercream onto the flat side of one macaron shell and gently sandwich it with another shell, making sure the filling is nicely distributed.

10. Just before serving, dust each filled macaron with 50g coarse granulated sugar and use a kitchen torch to caramelize the sugar until it forms that classic, crisp crème brûlée crust. Enjoy!

Equipment Needed

1. Oven (preheat to 300°F)
2. Mixing bowls (at least two; one for sifting the almond flour and powdered sugar and another for beating the egg whites)
3. Fine mesh sieve (for sifting the almond flour and powdered sugar)
4. Electric mixer (hand-held or stand mixer for whipping the egg whites and later the buttercream)
5. Rubber spatula (for gently folding in the almond mixture)
6. Piping bag with a round tip (for piping the macaron batter and later the buttercream)
7. Baking sheets with parchment paper (for piping and baking the macaron shells)
8. Cooling rack (to let the macaron shells cool completely)
9. Kitchen scale (to accurately measure ingredients in grams)
10. Kitchen torch (for caramelizing the coarse granulated sugar on the finished macarons)

FAQ

Homemade Creme Brulee Macarons Recipe Substitutions and Variations

• Almond Flour: Try using hazelnut flour instead. It gives a totally different nutty flavor but works well if you’re looking for a twist.
• Powdered Sugar for Macaron Shells: You can use store-bought icing sugar too, just make sure to sift it to remove any lumps.
• Unsalted Butter: If you don’t have unsalted butter, go for salted butter and cut down the pinch of salt in the recipe.
• Heavy Cream: In a pinch, whole milk can be used but the texture might be a bit less rich.
• Coarse Granulated Sugar for Crème Brûlée Topping: Turbinado sugar can be a cool alternative if you want a similar crunch.

Pro Tips

1. Make sure your egg whites and butter are at room temp before you start. Cold ingredients can mess with your meringue and buttercream, and getting them just right can help with a smoother mix.

2. When folding in the sifted almond flour and powdered sugar into the beaten egg whites, be really gentle. Overmixing can deflate the batter and cause your shells to come out too flat, so stir slowly till just combined.

3. Let the piped rounds sit long enough to form a skin on top. This waiting time is super important for developing that classic foot on your macarons, so try not to rush it even if you’re excited to bake.

4. For the crème brûlée topping, move the torch steadily over the sugar. If you hold it too long in one spot, you’ll end up with burnt patches instead of a nice, even caramelized crust.