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Boston Creme Pie Macarons

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  • Author: slsrecipes
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes plus resting time
  • Yield: 24 macarons 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Description

These Boston Creme Pie Macarons are a delightful twist on the classic French cookie, filled with a rich vanilla pastry cream and topped with a smooth chocolate ganache, mimicking the flavors of the iconic dessert.

Ingredients

Units Scale
  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites (room temperature)
  • 1/4 cup granulated sugar
  • 1/4 tsp 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)
  • 2 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream (for ganache)
  • 4 oz semisweet chocolate, chopped
  • 1 tbsp unsalted butter (for ganache)

Instructions

  1. Line baking sheets with parchment paper or silicone mats. Sift together almond flour and powdered sugar.
  2. In a clean bowl, beat egg whites until foamy, then add cream of tartar. Gradually add granulated sugar and beat to stiff peaks. Add yellow food coloring if desired.
  3. Fold the dry ingredients into the meringue in batches, mixing until the batter flows like lava.
  4. Pipe 1.5-inch rounds onto the prepared sheets. Tap sheets to release air bubbles. Let sit 30-60 minutes until tops are dry.
  5. Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes. Let cool before removing.
  6. For the pastry cream: Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk in hot milk, then return to heat and cook until thick. Stir in butter and vanilla. Cool completely.
  7. For ganache: Heat heavy cream until just simmering, pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add butter and stir. Cool slightly.
  8. Pair macaron shells and fill with pastry cream. Top each with a small dollop of ganache.
  9. Refrigerate filled macarons for 24 hours to mature before serving.

Notes

  • Use gel food coloring to maintain batter consistency.
  • Let macarons mature overnight for best texture and flavor.
  • Pastry cream and ganache can be made a day ahead and refrigerated.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 120
  • Sugar: 10g
  • Sodium: 25mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://quickpantrymeals.com/boston-creme-pie-macarons/