Crème Brûlée Macaron

Crème brûlée macaron

Crème brûlée macaron sounds like a dream for Crème brûlée and macarons lovers! This macaron recipe delivers on all the key Crème brûlée attributes without compromise.

lovely bite-sized macaron shells are sandwiched together with creamy custard filling while a crunchy caramelized sugar is added on top as decoration. This Crème brûlée macaron is smooth, silky yet crunchy and chewy, full Crème brûlée experience in a lovely bite sized macaron format.


Crème brûlée macaron

Crème brûlée also known as burnt cream and similar to crema Catalana is a super popular dessert across the globe that consists of a rich custard base cream topped with a layer of hardened caramelized sugar. It is popular on the restaurants´ dessert menu all around the world and normally served chilled in individual Ramekin. The custard base is traditionally flavored with vanilla but can have other flavorings to eg. coffee, cinnamon, elderflower, lemon, etc.

  • Digital scale
  • Digital oven thermometer
  • Stand mixer
  • Rubber spatula
  • Silicone baking mat
  • Piping bag
  • Infrared thermometer gun
  • Wilton 2A Round nozzle tip
  • Blow torch
  • Small enough saucepan to measure sugar syrup correctly

Macaron shells

Almond paste

  • 150 g Almond flour finely grounded
  • 150 g Icing sugar
  • 55 g Egg whites room temp

Sugar syrup

  • 120 g Granulated sugar
  • 50 g Water


  • 55 g Egg white room temp
  • 30 g Superfine sugar

Custard filling

  • 500 g Whole milk
  • 100 g Granulated sugar
  • 80 g Egg yolk approx. the yolk of 4 eggs
  • 25 g Corn starch
  • 25 g AP flour
  • 2 teaspoon Vanilla bean paste
  • 50 g Unsalted butter room temp, soft

Metric – US Customary

  • US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Make custard cream filling

  1. In a large enough bowl with the help of a hand whisk, mix together half of the sugar with sugar egg yolk until slightly fluffy

  2. Mix in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste. If too thick, mix in a very small amount of milk

  3. Heat milk with the rest of the sugar until simmering, pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a hand whisk

  4. Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy.

  5. If in doubt, strain the pastry cream for a lump-free, creamy end result then add in soft butter in 3 steps mixing after each addition

  6. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid a skin forming on top. Store in fridge, let it properly set few hours before filling the macaron shells

Macaron shells

  1. Measure all your ingredients with a Digital scale and prepare all the tools you need at hand

  2. Properly clean your mixing bowl and whisk attachment by wiping them down with vinegar

  3. Pulse blend icing sugar with almond flour for 5-10 seconds then shift them together. The mixture should be very fine powder like

  4. Move one of the 55g room temp egg white into your Stand mixer

  5. Start making the sugar syrup by boiling granulated sugar with water in a saucepan

  6. Star whisking the egg white on low / medium speed then gradually add the superfine sugar onto it

  7. Boil the sugar syrup until it reaches 118C-120C / 244-248F. Use a Infrared thermometer gun or any other thermometer to measure the correct temp

  8. By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak

  9. Once syrup on the right temp remove from heat. Keep the Stand mixer speed on medium and begin slowly pouring the syrup down on the side of the mixing bowl making sure that the syrup flows on the side only and does not get onto the whisk

  10. Increase Stand mixer speed to medium / high and continue whisking the meringue until it forms early stiff peaks meaning it is strong enough to hold its shape but not over whipped

  11. In the meantime mix the remaining 55g egg white into the almond flour & icing sugar mixture until it forms a paste, use a flexible Rubber spatula.

  12. When meringue is almost done mix in green food colouring (powder or gel) and continue beating for a few more seconds

  13. Once meringue as well as almond paste ready, gently fold in meringue into the marzipan with the help of a Rubber spatula. Fold meringue in thirds, making sure that each third is fully incorporated before adding the next

  14. The first third is about loosening up the marzipan, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine tuning the consistency to the stage you need that is ribbon stage

  15. After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. When you lift the Rubber spatula over the mixture the batter should fall slowly forming a ribbon. Try to write number 8 with the ribbon, once the consistency allows to write the number 8, it is very likely that your macaron batter is ready

  16. Move macaron batter into a Piping bag fitted with round nozzle tip and while holding the piping bag fully vertical pipe equal sized round shapes, leaving enough space in between them to slightly spread. You can pipe on Silicone baking mat or parchment paper

  17. Tap the baking tray onto the kitchen counter a few times to release any air bubbles then pop air bubbles out using a toothpick

  18. Rest the macarons on room temp for about 25-40 minutes depending on your kitchen temperature and humidy. Test by gently touching the macarons, it should feel dry on the touch and proper skin should form on the surface of them

  19. Pre-heat oven while macarons are drying. I recommend to bake the macarons 155C / 311F but I pre-heat my oven +20C / 68F more as when I open the oven door, the temp drops. Make sure you use a Digital oven thermometer to check your real oven temp

  20. Bake the macarons for 14-15 minutes, adjust if necessary to your oven

  21. Once macarons are done, remove them from the oven and cool them on a cooling rack but leaving them on the parchment or Silicone baking mat for 30 minutes. They are not supposed to come off the baking mat until they are properly cooled

  22. Once macaron shells cooled, remove them from the baking sheet. In case they ended up slightly different in their sizes, make sure you pair the similar sizes next to each other

Filling & Decorating

  1. Pipe custard filling onto one side of the macaron shells then press two shells together evenly so the filling will come out to the side

  2. Very very gently brush one side of the macaron shells with water. Sprinkle the wet side of the macarons with a small amount of sugar then caramelize the top in a few seconds with a Blow torch

  3. Consume macarons within a few hours, store in fridge. These macarons do not require a long resting time like some others made with ganache, in fact they will get too soft after a few hours due to the custard filling


  1. Calories: 163kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 28mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 146IU | Calcium: 47mg | Iron: 1mg


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