Boston Creme Pie Macarons

Boston Creme Pie Macarons are an elegant twist on the classic American dessert, Boston Cream Pie. These delicate French almond cookies are filled with rich vanilla pastry cream and topped with smooth chocolate ganache, capturing all the flavors of the original pie in bite-sized form. Perfect for special occasions or when you want to impress with a refined yet nostalgic dessert.

Why You’ll Love This Recipe

Boston Creme Pie Macarons are the best of both worlds: sophisticated French patisserie meets comforting American flavors. You’ll love the crisp shell and chewy interior of the macaron cookie paired with silky pastry cream and decadent chocolate. These macarons are a delightful fusion treat that’s ideal for dessert trays, parties, or even edible gifts. They’re visually stunning, deliciously balanced, and absolutely unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites (aged, room temperature)
• Granulated sugar
• Cream of tartar (optional, for stabilization)
• Vanilla extract
• Yellow gel food coloring (optional, for a classic custard look)

For the vanilla pastry cream filling:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla extract

For the chocolate ganache topping:

• Semi-sweet chocolate chips or chopped chocolate
• Heavy cream
• Unsalted butter (optional, for gloss)

Directions

1. Make the macaron shells:
   • Sift almond flour and powdered sugar together.
   • In a separate bowl, whip egg whites with cream of tartar until frothy. Gradually add granulated sugar and beat to stiff peaks.
   • Fold the dry ingredients into the meringue using the macaronage technique until the batter flows in ribbons. Add vanilla and food coloring if desired.
   • Pipe small circles onto a baking sheet lined with parchment or silicone mat. Tap the tray to release air bubbles.
   • Let sit for 30–60 minutes until a skin forms.
   • Bake at 300°F (150°C) for 15–18 minutes. Cool completely before filling.
2. Make the vanilla pastry cream:
   • Heat milk in a saucepan until steaming.
   • In a separate bowl, whisk sugar, egg yolks, and cornstarch. Slowly temper the hot milk into the egg mixture.
   • Return to the saucepan and cook over medium heat, whisking constantly until thickened.
   • Remove from heat, stir in butter and vanilla. Cool completely in the fridge.
3. Make the chocolate ganache:
   • Heat cream until steaming and pour over chocolate. Let sit 1 minute, then stir until smooth. Add butter if using. Let cool slightly until thick but pipeable.
4. Assemble the macarons:
   • Pair shells by size. Pipe a dollop of pastry cream onto the bottom shell.
   • Add a small amount of ganache either in the center or drizzled over the top.
   • Sandwich with the top shell. Chill for 24 hours for best texture and flavor.

Servings and timing

This recipe yields about 20–24 filled macarons.
Prep time: 45 minutes
Bake time: 15–18 minutes per batch
Cooling and resting time: 2–3 hours (including chilling the cream and aging the shells)
Total time: Around 4 hours (best if aged overnight)

Variations

• Shortcut Filling: Use instant vanilla pudding for a quicker pastry cream alternative.
• Chocolate Shells: Add cocoa powder to the shells for extra chocolate flavor.
• Gluten-Free: Naturally gluten-free as macarons are almond-based.
• Mini Macarons: Make smaller shells for a more petite bite-sized treat.
• Whipped Ganache Filling: Whip cooled ganache for a fluffier, mousse-like texture.

storage/reheating

Store macarons in an airtight container in the refrigerator for up to 5 days.
For best flavor and texture, let them sit at room temperature for about 20 minutes before serving.
Macarons can also be frozen for up to 1 month. Thaw in the fridge overnight and bring to room temperature before eating.
Do not reheat macarons; they are served chilled or at room temperature.

FAQs

What’s the best way to age egg whites for macarons?

Let egg whites sit in the fridge for 24–48 hours in a covered container to reduce moisture and improve stability for better macarons.

Can I use store-bought custard instead of pastry cream?

Yes, for convenience you can use thick vanilla custard or pudding, but homemade pastry cream offers the best flavor.

How do I prevent my macarons from cracking?

Ensure your batter rests until a skin forms, and bake at the right temperature. Avoid opening the oven door during baking.

Why are my macarons hollow?

This could be due to under-mixing, over-whipping the meringue, or baking at too high a temperature. Proper macaronage is key.

Can I make the components ahead of time?

Yes, the pastry cream and ganache can be made 1–2 days in advance and stored in the fridge. Shells can be made and aged for 1–2 days before filling.

How do I know when the macaron shells are done baking?

They should have firm feet and not wobble when gently touched. They’ll continue to set as they cool.

Can I skip the ganache and just use cream?

You can, but the ganache adds the signature Boston cream pie chocolate flavor that balances the vanilla and almond.

Do I need a mixer to make macarons?

A stand or hand mixer is highly recommended to properly whip the meringue to stiff peaks.

How long do macarons need to mature?

Ideally, filled macarons should rest in the fridge for 24 hours before eating to allow flavors and textures to meld.

Can I double the recipe?

Yes, but work in batches to avoid overmixing or letting the batter sit too long before piping.

Conclusion

Boston Creme Pie Macarons are a stunning and delicious dessert that beautifully marries French technique with classic American flavors. With their crisp shells, creamy filling, and rich ganache, these treats are a unique and elegant take on the beloved Boston cream pie. Whether you’re baking for a celebration or indulging in a creative weekend project, these macarons are sure to impress.

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