Creme Brulee Macarons

Ingredients

• Turbinado sugar (for sprinkling)
• Unsalted butter (2 tablespoons)
• Granulated sugar (1/3 cup)
• Egg yolks (4)
• Vanilla bean (1, split and scraped)
• Heavy cream (1 cup)
• Vanilla extract (1/2 teaspoon)
• Granulated sugar (1/4 cup)
• Egg whites (3 large)
• Powdered sugar (1 cup)
• Almond flour (1 3/4 cups)

Instructions

1. Preheat the oven to 300°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar and process until fine.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
4. Fold the almond flour mixture and vanilla extract into the egg whites until the batter is smooth and shiny.
5. Pipe the batter onto the prepared baking sheets in 1-inch circles, spacing them 1 inch apart.
6. Bake for 15 minutes, or until the macarons are crisp and firm. Let cool completely on the baking sheets.
7. While the macarons are cooling, make the creme brulee filling. In a small saucepan, heat the heavy cream and vanilla bean until hot but not boiling.
8. In a separate bowl, whisk together the egg yolks and granulated sugar. Slowly pour the hot cream into the egg yolk mixture, whisking constantly.
9. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
10. Remove from heat and stir in the butter until smooth. Let cool completely.
11. Once the macarons and filling are cool, spread a thin layer of filling on the flat side of one macaron and sandwich with another macaron. Repeat with the remaining macarons and filling.
12. Just before serving, sprinkle the tops of the macarons with turbinado sugar and caramelize with a kitchen torch.