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Boston Creme Pie Macarons

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Boston Creme Pie Macarons are delicate almond meringue cookies filled with rich pastry cream and topped with a smooth chocolate ganache, inspired by the classic dessert.

Ingredients

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  • 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
  • 1/2 tsp vanilla extract
  • Yellow gel food coloring (optional)
  • 1 cup whole milk (for pastry cream)
  • 2 tbsp cornstarch (for pastry cream)
  • 1/4 cup granulated sugar (for pastry cream)
  • 2 egg yolks (for pastry cream)
  • 1 tbsp unsalted butter (for pastry cream)
  • 1/2 tsp vanilla extract (for pastry cream)
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar into a bowl and set aside.
  3. In a clean bowl, beat egg whites and cream of tartar until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
  4. Fold dry ingredients into the meringue in batches, adding vanilla and gel food coloring if using, until the batter flows like lava.
  5. Pipe small rounds onto baking sheets and tap to release air bubbles. Let sit at room temperature for 30–45 minutes until a skin forms.
  6. Bake for 15–18 minutes. Cool completely before removing from parchment.
  7. To make pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk in a saucepan until steaming, then slowly whisk into egg mixture.
  8. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla. Chill completely.
  9. For ganache, heat cream until simmering and pour over chocolate chips. Let sit 1 minute, then stir until smooth. Cool to thicken slightly.
  10. Pipe pastry cream onto half of the macarons, top with remaining shells, and drizzle or dip tops in ganache.
  11. Refrigerate filled macarons for at least 24 hours for best texture and flavor.

Notes

  • Mature macarons overnight in the fridge for best texture.
  • Store in an airtight container for up to 5 days in the fridge.
  • Ensure egg whites are room temperature for best meringue.

Nutrition

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