Vanilla and Caramel Crème Brûlée Macarons
Pierre Hermé
Macarons inspired by crème brûlée, featuring a vanilla ganache with salted butter caramel shards, sandwiched between vanilla and caramel-flavored macaron shells.
Vanilla and Caramel Crème Brûlée Macarons
Pierre HerméMacarons inspired by crème brûlée, featuring a vanilla ganache with salted butter caramel shards, sandwiched between vanilla and caramel-flavored macaron shells.
Chef's Tips
Prepare the caramel shards a day in advance and store them dry at room temperature.
Allow macarons to mature 24 hours in the fridge for best texture and flavor.
Tools Used
Stand Mixer
Piping Bags With Round Tip (size 11)
Candy Thermometer
Baking Sheets
Parchment Paper
Rolling Pin
Fine Sieve
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Ingredients
Salted Butter Caramel Shards
Vanilla Macaron Shells
Caramel Macaron Shells
Vanilla Ganache with Salted Butter Caramel Shards
Instructions
Prepare the Salted Butter Caramel Shards
- 1
Bring glucose and sugar to a boil until a deep amber caramel forms.
- 2
Stir in the salted butter and bring back to a boil.
- 3
Pour the caramel between two sheets of parchment paper and spread thinly with a rolling pin.
- 4
Let cool completely, then crush into fine shards. Store dry at room temperature.
Prepare the Vanilla Macaron Shells
- 1
Sift powdered sugar, almond flour, and vanilla powder together.
- 2
Add 55 g egg whites without mixing.
- 3
Boil mineral water and granulated sugar until 118°C.
- 4
Start whipping the other 55 g egg whites when the syrup reaches 115°C.
- 5
Pour the syrup at 118°C over the whipped whites, beat until cooled to 50°C.
- 6
Fold the meringue into the dry ingredients carefully.
- 7
Pipe 3.5 cm rounds onto parchment-lined trays, tap trays to flatten slightly.
- 8
Let dry for at least 30 minutes at room temperature.
Prepare the Caramel Macaron Shells
- 1
Sift powdered sugar and almond flour together.
- 2
Mix food coloring and coffee extract into 55 g egg whites and add without mixing.
- 3
Boil mineral water and sugar to 118°C.
- 4
Start whipping the other 55 g egg whites at 115°C.
- 5
Pour the syrup at 118°C over the whipped whites, beat until cooled to 50°C.
- 6
Fold the meringue into the dry ingredients.
- 7
Pipe 3.5 cm rounds onto parchment-lined trays, tap trays to flatten slightly.
- 8
Let dry for at least 30 minutes at room temperature.
Bake the Macaron Shells
- 1
Preheat oven to 180°C fan-assisted.
- 2
Bake vanilla and caramel macaron shells for 12 minutes, opening oven twice to let out steam.
- 3
Slide parchment sheets with baked shells onto a work surface to cool.
Prepare the Vanilla Ganache with Caramel Shards
- 1
Split and scrape the vanilla beans, infuse the seeds and pods in the heated cream for 30 minutes.
- 2
Melt white chocolate to 45-50°C.
- 3
Reboil and strain the cream, then emulsify into the melted chocolate in three additions.
- 4
Cover the ganache with cling film directly touching its surface and refrigerate for 4 hours until creamy.
- 5
Fold in the caramel shards.
- 6
Transfer the ganache to a piping bag with round tip.
Assemble the Macarons
- 1
Pipe ganache onto the flat side of vanilla macaron shells.
- 2
Top with caramel macaron shells, pressing gently to sandwich.
- 3
Refrigerate the macarons for 24 hours before serving.
- 4
Remove from fridge 2 hours before enjoying.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
