Crème Brûlée Macarons

Ingredients

• Almond flour (1 3/4 cups)
• Powdered sugar (1 1/2 cups)
• Granulated sugar (1/2 cup, divided)
• Egg whites (4, at room temperature)
• Vanilla extract (1 teaspoon)
• Unsalted butter (2 tablespoons, softened)
• Egg yolks (3)
• Heavy cream (1 cup)
• Vanilla bean (1, split and seeds scraped)
• Turbinado sugar (for caramelizing)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, pulse the almond flour and powdered sugar until finely ground and well combined. Sift the mixture to remove any lumps for a smoother macaron.
3. In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of granulated sugar, increasing the speed to high, and continue to beat until stiff peaks form and the mixture is glossy.
4. Gently fold in the almond flour mixture and vanilla extract into the beaten egg whites using a spatula. Be careful not to deflate the egg whites; the batter should be smooth and shiny.
5. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons rest at room temperature for about 30 minutes or until a skin forms on the surface, which helps them develop their signature feet.
7. Bake the macarons in the preheated oven for 15 minutes, or until they are firm and the tops are smooth. Allow them to cool completely on the baking sheets before removing.
8. While the macarons are cooling, prepare the crème brûlée filling. In a small saucepan, heat the heavy cream and scraped vanilla bean (along with the pod) over medium heat until hot but not boiling.
9. In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until pale and thick.
10. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
11. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened and it coats the back of a spoon. Remove from heat and stir in the softened butter until smooth. Let cool completely.
12. Once the macarons and filling are cool, spread a thin layer of crème brûlée filling on the flat side of one macaron and sandwich it with another macaron. Repeat with the remaining macarons and filling.
13. Just before serving, sprinkle the tops of the macarons with turbinado sugar and caramelize with a kitchen torch until golden brown and crispy. This creates a deliciously crunchy topping that contrasts beautifully with the creamy filling.