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Two amazing french desserts combined into one sweet treat! Homemade Creme Brulee Macarons are filled with a homemade Vanilla Bean buttercream and finished off with that classic Crème Brûlée torched sugar crust!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
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Raise your hand if you love Creme Brulee and Macarons. I hope you do because today I’m going to tell you exactly how to combine these two classic french desserts into one amazing treat…Creme Brulee Macarons!
My sister in law is crazy about Creme Brulee and she likes Macarons too, so these are pretty much dessert perfection for her. My 2 year old also thought these where the perfect cookies as well because he got into the box of them that I made for my sister in law and ate his way through them before she got them. haha.
What you need for Crème Brûlée Macarons: (amounts in recipe)
- Dixie Crystals Confectioners Powdered Sugar
- fine almond flour
- egg whites, room temperature
- salt
- Dixie Crystals Extra Fine Granulated Sugar
- copper or light brown gel food color
What you need for Vanilla-Bean Buttercream:
- unsalted butter, room temperature
- Dixie Crystals Confectioners Powdered Sugar
- vanilla bean paste or vanilla extract
- milk or heavy cream
I also used this buttercream in these Pumpkin Spice Macarons if you’re looking for another recipes to use it with!
I absolutely love this Vanilla-Bean Buttercream. It’s perfect for macarons, cupcakes and sandwich cookies!
Making the actual Macaron shells:
For these Crème Brûlée Macarons the shells are going to be made just like most of the other macarons that I make. Simple, plain and slightly colored macaron shells; I colored these with a drop of copper gel food coloring and a drop of light brown gel food coloring.
Turning these into Crème Brûlée Macarons:
What makes these macarons really stand out as Crème Brûlée Macarons is the Crème Brûlée torched sugar topping! Yep! We’re dipping these macaron shells onto sugar and kissing them with a bit of a flame to create that beautiful classic, Crème Brûlée crust!
Brush a very thin layer of water over tops of other half of macaron shells. You can use a small food safe paint brush, a basting brush or a damp paper towel. Don’t get it super soaked because that will make for a soggy cookie, we just need enough water on it to help the sugar stick to it.
Dip top half of macaron shells into sugar. Lay sugar shells on a fire/heat resistant surface like a baking sheet. Parchment paper WILL catch on fire so don’t use that. Just place them on a metal baking sheet.
Using a small culinary torch, torch sugar on macaron shells until sugar turns golden brown. Let sugar cool slightly before handling.
Dollop the bottom shells with the vanilla butter cream, top with the sugar tops andTa-Da! Crème Brûlée Macarons!
Aren’t they just lovely? I love how they turned out!
More Crème Brûlée Recipes to make:
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
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Yes, they are lovely, and look oh so beautiful and tasty!!
Since macarons taste better the day after they are made, how was the burnt sugar on top the day after? Wouldn’t it soften after it has been in the refrigerator?
Hi Paine, There is a note in the recipe that says If making macarons ahead of time, fill with buttercream and store in an airtight container in the refrigerator. Brulee tops after removing from the fridge as the brûléed sugar top will lose crispness in the fridge. 🙂