Description
Boston Creme Pie Macarons are a delightful twist on the classic French treat, featuring almond meringue shells filled with creamy vanilla pastry cream and topped with a smooth chocolate ganache, inspired by the iconic Boston Creme Pie.
Ingredients
Units
Scale
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Yellow gel food coloring (optional)
- 1 cup whole milk (for pastry cream)
- 3 large egg yolks
- 1/4 cup granulated sugar (for pastry cream)
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/3 cup heavy cream (for ganache)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Line two baking sheets with parchment paper or silicone mats. Sift powdered sugar and almond flour together into a bowl.
- In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat to stiff peaks. Add food coloring if using.
- Fold dry ingredients into meringue until the batter flows like lava. Transfer to piping bag and pipe 1.5-inch rounds. Tap trays to release air bubbles. Let sit for 30–60 minutes to form a skin.
- Preheat oven to 300°F (150°C) and bake macarons for 15–18 minutes. Cool completely before removing from trays.
- To make pastry cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and flour. Slowly pour in hot milk, whisking constantly. Return mixture to saucepan and cook over medium heat until thickened. Stir in vanilla and butter. Cool completely.
- For ganache: Heat heavy cream until simmering, pour over chocolate chips. Let sit 1 minute, then stir until smooth. Cool until thick but pipeable.
- Pipe pastry cream onto one macaron shell, top with another to sandwich. Drizzle or pipe ganache on top or dip top halves before assembling.
- Refrigerate assembled macarons for at least 24 hours for best texture.
Notes
- Ensure egg whites are aged or at room temperature for best meringue stability.
- Macarons improve in texture after maturing in the fridge for 1–2 days.
- Pastry cream and ganache can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 macaron
- Calories: 130
- Sugar: 12g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg