Description

A delightful fusion of classic Boston creme pie and delicate French macarons, featuring crisp shells filled with creamy custard and rich chocolate ganache.

Ingredients

Units Scale

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites (room temperature)
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/8 tsp cream of tartar
1/2 cup whole milk (for custard)
2 tbsp granulated sugar (for custard)
1 tbsp cornstarch
1 egg yolk
1/2 tsp vanilla extract (for custard)
1/2 cup heavy cream (for ganache)
4 oz semi-sweet chocolate, chopped

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Instructions

Sift together almond flour and powdered sugar. Set aside.
In a clean bowl, whisk egg whites until foamy, then add cream of tartar. Gradually add granulated sugar and whip until stiff peaks form. Mix in vanilla extract.
Fold dry ingredients into the meringue until the batter flows like lava.
Pipe small circles onto parchment-lined baking sheets. Tap trays to release air bubbles. Let sit 30-60 minutes until a skin forms.
Bake at 300°F (150°C) for 15-18 minutes. Let cool completely.
For the custard: Whisk egg yolk, sugar, and cornstarch in a saucepan. Gradually add milk. Cook over medium heat, stirring until thickened. Remove from heat, add vanilla, and chill.
For the ganache: Heat heavy cream until just boiling, then pour over chopped chocolate. Let sit, then stir until smooth. Cool slightly.
Pipe custard onto one macaron shell and top with another. Drizzle or dip in ganache.
Refrigerate for at least 1 hour before serving for best texture.

Notes

Ensure egg whites are at room temperature for better meringue volume.
Use a kitchen scale for more accurate measurements.
Mature macarons in the fridge overnight for better flavor and texture.

Nutrition

Serving Size: 2 macarons
Calories: 180
Sugar: 18g
Sodium: 30mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg