Bake up a batch of crème brûlée macarons, complete with a crunchy, torched sugar top. The macaron shells are filled with a creamy French meringue buttercream that tastes exactly like this tasty dessert.
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These elegant crème brûlée macarons are perfect for any special occasion, including a wedding, party, or even as a gift for your friend.
What's special about these French macarons is that the filling tastes exactly like you're eating crème brûlée. The top macaron shell is coated in sugar and torched to resemble the classic crème brûlée crust.
If you run into any issues with your shells along the way, I walk through the entire technique step by step inside my macaron baking course. It’s designed to help you understand the process so you can turn out beautiful, consistent macarons every time.
Jump to:
What You'll Learn In This Recipe
- How to make beautiful macaron shells with a French meringue filling that tastes exactly like crème brûlée.
- Helpful techniques like making stiff peaked meringue and how to macaronage macaron batter.
- Helpful troubleshooting tips to try if your macarons didn't turn out correctly.
If you enjoy learning about macarons, be sure to sign up for my free macaron template and email series.
Ingredients You Need
- Egg whites: The foundation of your French meringue. Use fresh egg whites (not carton whites) and let them come to room temperature before whipping for the best volume and stability.
- Almond flour: Choose finely ground, blanched almond flour (no skins). Sifting is key, as it ensures smooth shells without bumps.
- Confectioners’ sugar: Also called powdered or icing sugar. This gets sifted along with the almond flour.
- Cream of tartar: A small but important ingredient. It stabilizes the meringue and helps you achieve the proper structure.
- Granulated sugar: Gradually added to the egg whites as they whip to create a strong and stable French meringue.
- Gel food coloring: Optional, but helpful. A tiny bit of purple gel coloring can neutralize yellow tones to keep your shells looking bright white.
Be sure to check the recipe card below for exact measurements and the complete ingredient list.
How To Make This Recipe
Don't skip this section if you're new to baking macarons! It's important to pay attention to how the batter should look and feel at each stage.
Step 1: Add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Beat on medium-low until they're very foamy.
Step 2: Add the granulated sugar in three additions, letting each batch mix in for about 45 seconds before adding the next. This slow addition ensures you don't weigh down the egg whites.
Step 3: Once all the sugar is incorporated, increase to medium-high and whip until stiff peaks form, about 10–11 minutes. The peak should stand straight up with no curl at the tip, and the meringue should feel thick.
Step 4: Add the sifted almond flour and confectioners’ sugar to the meringue and fold to combine.
Step 5: Optionally, add a tiny dot of purple gel food coloring. Just a touch helps the shells look whiter by offsetting the yellow color of the almond flour.
Step 6: Begin macaronaging the batter by spreading the batter along the side of the bowl, then wiping it back down. Repeat this until the batter is smooth, glossy, and flows slowly. When you lift your spatula, it should fall like lava and disappear back into the batter within 10–15 seconds.
Step 7: Pipe the macarons onto your prepared light colored baking sheet. Firmly tap the pan on the counter to release air bubbles and pop any large ones with a toothpick.
Step 8: Let the shells rest for 60+ minutes, or until a skin forms, and you can gently touch the tops without messing up the batter. Once dried, bake the macarons for 19–23 minutes in a preheated oven. Every oven is different, so I'd suggest experimenting with oven temperature.
Step 9: For the crème brûlée filling (French meringue buttercream), start whipping the eggs until thick and pale in color.
Step 10: In a saucepan, heat the sugar and water over medium-high (no stirring) until dissolved and the syrup reaches 240°F (115°C). With the mixer on medium-high, slowly pour the hot syrup down the side of the bowl. Continue whipping until pale and thick.
Step 11: Mix in the vanilla and salt. Then add the butter one tablespoon (14g) at a time, beating until smooth.
Step 12: To create the signature brûléed top, brush the top of the cooled shell with a very small amount of water.
Step 13: Dip into granulated sugar and caramelize with a kitchen torch, keeping the flame moving so you don’t burn the shells.
Step 14: Match up macaron shells, so a caramelized top is paired with a similarly sized plain shell. Pipe buttercream on one side, then place the matching shell on top.
Expert Tips
Are you having trouble with the French meringue buttercream? These tips will help!
- If you notice the French meringue buttercream is too thin and soft, place it in the refrigerator for 10–15 minutes to slightly firm up, then re-whip. This likely happened because the buttercream was too warm.
- If the buttercream appears curdled, this is typically caused by the mixture being too cold. You can warm it slightly (but not too much) on a double boiler just until it starts to melt, then re-whip.
- When making French meringue buttercream, it's important for the butter to be cold but slightly soft. The butter should ever so slightly give when you push on it. Butter that's at the incorrect temperature will have a harder time whipping up properly.
- If you have a kitchen scale, I'd recommend measuring all of the ingredients by weight to ensure a more accurate and consistent French buttercream.
Macaron FAQs
Are you having trouble with your macaron shells turning out correctly? Don't worry! Use this troubleshooting guide or check out the frequently asked questions below.
Keep filled macarons in an airtight container in the refrigerator for up to 5–7 days. Before serving, let them sit at room temperature so the shells and filling soften to the proper texture.
Flat shells are usually caused by one of these three issues:
1. Oven temperature is incorrect.
If the oven runs too cool, the macarons won’t rise properly. You’ll likely see very short feet (under 2 mm) and wrinkled or slightly sunken tops.
If the oven runs too hot, the outside sets too quickly while the inside remains underdeveloped. This prevents proper lift and leads to flat shells without defined feet.
An oven thermometer can help you determine what’s really happening inside your oven.
2. The meringue wasn’t whipped to stiff peaks.
Under whipped meringue lacks the structure needed for lift. Without strong peaks, the shells won’t rise properly and may appear flat or fragile.
3. The batter was over-mixed (over-macaronaged).
Macaronage is the process of mixing the almond flour and confectioners' sugar into the meringue. If you mix too much, the batter becomes thin and runny.
You’ll notice it flows off the spatula quickly, spreads excessively when piped, and may even spill out of the piping bag too easily.
For more help, see my full guide on fixing flat macarons.
Cracked tops are typically caused by heat or structural issues.
1. The oven temperature is too high.
This is the most common reason for cracked shells. Many ovens run hotter than the temperature displayed. An inexpensive oven thermometer can help you confirm accuracy.
2. The meringue was under or over whipped.
Under whipped meringue is too weak to withstand oven heat.
Over whipped meringue won't properly expand in the oven.
Both can lead to cracking as the shells expand.
3. The shells didn’t rest long enough.
Macarons must rest until a dry skin forms on top. This usually takes 45–60 minutes, but in humid climates it can take even longer.
4. Air bubbles weren’t released.
Air bubbles naturally form during mixing and piping. If you don’t firmly tap the tray on the counter before baking, those bubbles can expand in the oven and crack the tops.
If you’re still seeing cracks, check out my detailed cracked macaron guide.
Here are a few common causes of wrinkled macaron shells:
1. Oven temperature is too low.
Start around 300°F (150°C) and adjust as needed. Always confirm your oven temperature with a thermometer. It’s helpful to test bake 4–6 shells at a time while dialing in your temperature.
2. The meringue wasn’t whipped properly.
Both under and over whipping can weaken structure and lead to wrinkled tops.
3. The batter was over-mixed.
Proper macaronage should create a batter that flows slowly like lava. When you lift the spatula, the ribbon of batter should melt back into itself within 10–15 seconds.
If you're still having trouble, check out my troubleshooting guide for wrinkly macarons.
Here are a few common causes of weak/soft macaron shells:
1. The meringue was under whipped.
Stiff peaks should stand straight up when you lift the whisk. You’ll also notice defined lines in the meringue and a thick, glossy texture.
2. The shells were underbaked.
Fully baked shells should feel set and not wiggle when touched. If they shift on their feet or feel sticky, they need more time in the oven.
Feet that are too small, missing, overly ruffled, or spread out usually point to one of these issues:
1. Oven temperature fluctuations.
You may need to experiment within the 275°F – 325°F (135°C –163°C) range to find what works best in your oven.
2. The shells didn’t rest long enough.
A proper skin must form before baking, which typically takes about 45 – 60 minutes or longer in humid conditions.
3. The batter consistency was off.
Over-mixed batter will spread outward instead of rising upward. Under-mixed batter can also prevent proper foot development.
For more detail, see my macaron feet troubleshooting guide.
Here are a few common causes of hollow macaron shells:
This is the last troubleshooting problem you should worry about. Before perfecting your macarons so they don't have hollows, make sure all the other properties are correct:
1. Meringue consistency.
Both under and over whipped meringue can create hollows. Stabilizers like cream of tartar can help create a stronger structure.
2. Batter consistency.
If you’ve reached a lava-like flow but still see hollows, try mixing slightly less next time.
3. Oven temperature.
Temperature plays a major role. Test within the 275°F – 325°F range using an oven thermometer to find your sweet spot.
If you’re still troubleshooting hollows, visit my full hollow macaron guide for a deeper dive.
Didn't find the answer you're looking for?
More Macaron Recipes
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Crème Brûlée Macarons
Equipment
- stand mixer with whisk attachment
- light colored baking sheets
- silicone mat or parchment paper
- pastry bag with ½ inch (1.3 cm) round tip
Ingredients
Macaron Shells
- 112 grams egg whites
- 140 grams super fine almond flour
- 140 grams confectioners' sugar
- ½ teaspoon cream of tartar
- 126 grams granulated sugar
- purple gel food coloring (optional)
French Meringue Buttercream
- 4 large egg yolks
- ½ cup, plus more for garnish granulated sugar
- 2 tablespoons, plus more for garnish water
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¾ cup cold but slightly soft unsalted butter cut into 1 tablespoon (14 grams) pieces
Instructions
For Macaron Shells
- Separate egg whites from yolks, and allow egg whites to come to room temperature.
- Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners' sugar together in a large mixing bowl.
- Wipe down the mixing bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.
- Print off the macaron template. Place them on a light colored sheet pan underneath a piece of parchment paper.
- Prepare your piping bag with a ½ inch (1.3 cm) round tip. Push part of the side of the piping bag into the piping tip to ensure nothing leaks out. Set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make pouring the batter easy and clean.
- Add room temperature egg whites and cream of tartar to a stand mixer bowl fitted with a whisk attachment. Whip on medium-low speed until the eggs are very foamy, about 3 minutes. Add a third of the granulated sugar at a time, allowing the mixer to beat in each batch of sugar for about 45 seconds before adding in another batch.
- Once all the granulated sugar is incorporated, turn the mixer speed to medium-high, and allow the egg whites to continue to whip until stiff peaks form, about 10–11 minutes. You'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip). You'll also know it's ready because you can fully flip the bowl over and nothing moves or falls out. Make sure not to overbeat the meringue at this stage (this is when the egg whites look dull or curdled).
- Pour the sifted almond flour and confectioners' sugar into the meringue mixture, and gently fold them together using a silicone spatula. Continue until all the meringue is fully incorporated and no dry bits of almond flour remain on the bottom of the bowl.
- Optionally, add a dot of purple food coloring using a toothpick. A very small amount of purple food coloring can help the macaron shells look more white. Begin working the batter until everything is fully incorporated (this is called the macaronage process). Slowly, spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10–15 seconds for the ribbon that formed to "disappear" back into the rest of the batter. Don't over macaronage the batter or the macarons will not properly bake in the oven.
- Pour the batter into the prepared piping bag. Hold the bag vertically, and pipe 1.5 inch (3.8 cm) circles. Once you have reached the desired size, release the pressure on the bag, and twist your wrist without lifting up. Continue until no batter remains.
- Bang the sheet pan down the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick. Allow the batter to sit on the counter and dry for 60+ minutes until a thin "skin" develops, and you can touch the tops without ruining the macaron. This resting time will vary depending on the humidity (they may take up to 90+ minutes to dry if you live in a humid or rainy environment). While the macarons are drying, place the oven thermometer in the center rack of the oven. Heat oven to 300°F (150°C).
- Bake one sheet at a time on the center rack of the oven for 19–23 minutes. If you notice the macarons are browning or dulling in the oven, once the macarons have formed feet and a solid top (this usually takes at least 10 minutes) place a piece of aluminum foil over the macarons for the remaining cooking time. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer. Remove macarons from the oven, and allow the pan to rest on a wire cooling rack until completely cooled.
For French Meringue Buttercream
- Mix egg yolks with an electric hand mixer fitted with a whisk attachment. Whip on medium-low speed until the eggs are thick and slightly foamy, about 1–2 minutes.
- Meanwhile, add granulated sugar and water to a small saucepan. Heat the saucepan over medium high heat, without stirring, until the sugar has fully dissolved and reaches 240°F (115°C) on a digital thermometer.
- Once the sugar has reached temperature, turn the mixer speed to medium-high, and slowly pour the sugar syrup down the side of the mixing bowl. Be sure the sugar runs down the bowl and doesn’t hit the whisk attachment, or it will splatter on the side of the mixer bowl. Continue to whip up on medium-high speed until the mixture is pale and slightly thicker, about 2–3 minutes. Once the mixture is done whipping, the outside of the mixing bowl will be cool to the touch.
- With the mixer on medium speed, add vanilla extract and salt, and mix to combine. Add in butter 1 tablespoon (14 grams) at a time. Allow each piece of butter to fully beat in before adding in a new piece. Scrape down the side of the mixing bowl as needed. Mix on medium high speed for an additional 30 seconds once all of the butter has been added to ensure everything is fully incorporated.
- Take half of the cooled macaron shells, and working one at a time, brush the top and feet of the macarons with a very small amount of water, just until slightly damp. Dunk into a bowl of granulated sugar, then caramelize with a kitchen torch.
- Match up macaron shells, so a caramelized top is paired with a similar size/shaped plain shell. Pipe buttercream on one side of the macaron shell using a ½ inch (3.8 cm) round piping tip. Gently, place the matching macaron on top of the buttercream.
- Place the macarons in an airtight container and mature with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
- The macarons will last for 5–7 days when stored in the refrigerator in an airtight container. Allow to come to room temperature before serving.
Notes
- You'll notice the meringue starts to ball up inside the whisk while it's mixing.
- Pull the whisk out of the mixer. A stiff peak should stand straight up (no curl at the tip).
- You can fully flip the bowl over and nothing moves or falls out.
- The meringue feels sturdy (not flimsy).
Renée
These were delicious! I added some vanilla to the batter and I wasn’t able to do the caramelized sugar on the shells because I don’t have a kitchen torch (take it from someone who tried, neither a lighter nor matches will work). The French buttercream filling is AMAZING! Personally, it doesn’t taste exactly like crème brûlée filling, but it was close and the texture is absolutely lovely—so fluffy and light. Also, the shells turn out slightly orange if you don’t add the purple colouring.
Jessica Mode
Hey Renée! Glad you enjoyed the recipe! The crunchy top really adds to the macarons tasting like crème brûlée. Highly recommend a blow torch if you have any extra room in your budget - it's such a fun kitchen toy 🙂
Sammy
Just tried these for a party and everyone really loved them! The crunchy tops were a little hard to get the hang of, but eventually mastered it!