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Boston Creme Pie Macarons: A Deliciously Decadent Recipe

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Delicate almond meringue shells filled with creamy pastry cream and rich chocolate ganache. A sophisticated twist on a classic dessert!

Ingredients

Scale
  • 125g almond flour, finely ground
  • 125g powdered sugar
  • 50g egg whites, aged (separated and left in the refrigerator for 24–48 hours)
  • 1/4 teaspoon cream of tartar
  • 50g granulated sugar
  • Yellow gel food coloring (optional, for a slight yellow tint)
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. In a large bowl, sift together the almond flour and powdered sugar. This step is crucial for removing any lumps and ensuring a smooth macaron shell. If you have a food processor, you can pulse the almond flour and powdered sugar together for about 30 seconds to further refine the mixture.
  2. In a clean, grease-free bowl (stainless steel or glass is best), beat the aged egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff, glossy peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. The meringue should be firm and hold its shape. If you’re using gel food coloring, add it now, a tiny drop at a time, until you reach your desired shade of yellow. Be careful not to overmix after adding the color.
  3. Gently fold the dry ingredients into the meringue in three additions. Use a spatula and cut down the center of the bowl, scrape along the sides, and fold the mixture over itself. Continue folding until the batter flows like lava. It should be smooth and shiny, and when you lift the spatula, the batter should fall back into the bowl in a ribbon that slowly disappears back into the mixture within 20-30 seconds. This is the “ribbon stage.” Be careful not to overmix, as this will result in flat, runny macarons. Undermixing will result in lumpy macarons.
  4. Transfer the macaron batter to a piping bag fitted with a round tip (about ½ inch in diameter). Pipe circles onto a baking sheet lined with parchment paper or a silicone mat. Aim for circles about 1.5 inches in diameter, leaving some space between each macaron.
  5. After piping, firmly tap the baking sheet against the counter several times. This helps release any air bubbles trapped in the batter and creates a smooth surface.
  6. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to gently touch the surface without the batter sticking to your finger. This step is essential for developing the “feet” of the macarons. The resting time will vary depending on the humidity in your kitchen.
  7. Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have developed feet and are firm to the touch. Rotate the baking sheet halfway through baking to ensure even cooking.
  8. Once baked, remove the macarons from the oven and let them cool completely on the baking sheet before removing them. They should easily peel off the parchment paper or silicone mat when they are cool.
  9. In a medium saucepan, combine the milk and half of the sugar (1/4 cup). Heat over medium heat until simmering, stirring occasionally to prevent scorching.
  10. In a separate bowl, whisk together the egg yolks, remaining sugar (1/4 cup), cornstarch, and salt until pale and smooth.
  11. Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering. Continue adding the hot milk in a slow, steady stream until the egg yolk mixture is warm.
  12. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue cooking for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked.
  13. Remove the saucepan from the heat and stir in the butter and vanilla extract.
  14. Pour the pastry cream into a clean bowl, cover the surface with plastic wrap (pressing the plastic wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.
  15. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  16. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
  17. Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
  18. Stir in the butter until it is fully incorporated and the ganache is even more glossy.
  19. Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it thickens to a spreadable consistency.
  20. Match up the macaron shells by size and shape.
  21. Pipe or spoon a generous amount of pastry cream onto the flat side of one macaron shell.
  22. Spread a thin layer of chocolate ganache on the flat side of another macaron shell.
  23. Gently sandwich the two shells together, pressing lightly to distribute the filling evenly.
  24. Place the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld together and the macaron shells to soften slightly, resulting in a perfect texture.
  25. After chilling, bring the macarons to room temperature for about 15-20 minutes before serving. This will enhance the flavors and textures. Enjoy your homemade Boston Creme Pie Macarons!

Notes

  • Aged egg whites are crucial for macaron success. They create a more stable meringue.
  • Macaronage (folding the dry ingredients into the meringue) is the trickiest part. Watch videos and practice!
  • Resting the macarons before baking is essential for developing the “feet.”
  • Chilling the assembled macarons for 24 hours is important for the best flavor and texture.
  • Humidity can affect macaron baking. On humid days, you may need to rest the macarons longer.

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