The shells use equal weights of almond flour, powdered sugar, egg whites and granulated sugar, piped as 36 rounds and rested until the tops are dry.
They are filled with a vanilla bean pastry cream cooked to at least 160°F, and just before serving a thin layer of superfine sugar is torched on the top shells.
Shell, Cream, Caramel
Each stage has its own heat.
Meringue
Whites and cream of tartar beaten foamy, then the sugar added to stiff, glossy peaks.
Shells15 to 18 minutes at 300°F
Almond mixture folded in, 36 rounds piped and rested until dry.
CreamAt least 160°F
Milk, yolks, sugar and cornstarch cooked thick.
CaramelJust before serving
A thin coat of superfine sugar torched on the top shells.
How to Make It
Sifted
Sift almond flour and powdered sugar together.
Meringue
Beat egg whites with cream of tartar until foamy, then gradually add 100 grams granulated sugar and beat to stiff glossy peaks.
Folded and piped
Fold in the almond-flour mixture until the batter flows in a slow ribbon. Pipe 36 rounds on lined baking sheets and rest 30 to 45 minutes, until the tops are dry.
Baked
Bake at 300°F for 15 to 18 minutes. Cool completely before removing from the sheets.
Pastry cream
For the pastry cream, heat whole milk until steaming. Whisk egg yolks, 1/4 cup granulated sugar, and cornstarch; temper with the milk and cook until thick and at least 160°F. Stir in vanilla bean paste and unsalted butter. Chill fully.
Filled
Pipe pastry cream onto 18 shells and sandwich with the remaining shells.
Torched
Just before serving, sprinkle a very thin layer of superfine sugar over the top shells and caramelize carefully with a kitchen torch.
Why This Recipe Works
- Resting until dry lets the shells form feet in the oven.
- A low 300°F oven bakes the shells without browning them.
- Superfine sugar melts quickly under the torch, so the shell is not scorched.
- Torching at the last minute keeps the sugar crisp.
Ingredient Notes
- Egg whites
- One hundred grams, at room temperature.
- Vanilla bean paste
- One teaspoon, stirred into the finished cream.
- Superfine sugar
- Three tablespoons, a very thin layer on each top.
Success Tips
- Fold until the batter flows off the spatula in a slow ribbon, then stop.
- Tap the sheets on the counter after piping to release air bubbles.
- Hold the torch a few inches away and keep it moving.
Serving Ideas
Serve soon after torching, while the sugar tops are still crisp.
Storage and Reheating
Refrigerate
Refrigerate filled macarons up to 3 days; brûlée the tops shortly before serving for crispness.
Frequently Asked Questions
How hot should the filling get?
At least 160°F as it thickens, then chill it fully.
Can I make them ahead?
Fill and refrigerate up to 3 days, and torch the tops shortly before serving.
