Creme Brûlée Macarons (substack exclusive)

A combination of French classics in tiny cookie form.

I imagined this, and then immediately ran to make it.

I have no regrets. These are delicious. Vanilla custard, with a burnt sugar top and a nice chew and crisp texture from the macaron shells. Please make them.

Recipe

Makes 15-18 macarons

Note: the mousseline recipe makes enough to fill 30-40 macarons, so consider doubling the shell recipe if you’d like to use all the filling.

Ingredients:

For the Macaron:

• 70 g almond flour (3/4 cup**)

• 90 g powdered sugar (3/4 cup)

• 70 g egg whites (approx. 2-3 egg whites)

• 70 g granulated sugar (1/3 cup)

• 50 g granulated sugar (1/4 cup) (for topping)