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Boston Cream Macarons

These Boston Cream Macarons feature a crisp and chewy golden shell, a creamy vanilla center, and an enticing chocolate dip.
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Course Dessert
Cuisine American, Indian
Servings 24 macarons

Equipment

  • Large Piping Bag
  • ½ inch round pastry tip

Ingredients
  

Pastry Cream

  • 2 ½ cups half and half
  • ½ cup granulated sugar
  • ¼ tsp salt
  • 5 large egg yolks
  • 3 tbsp cornstarch
  • ¼ cup unsalted butter cold, cut into cubes
  • 1 tsp vanilla extract

Golden Macaron Shells

  • 215g (7.5 oz) confectioner's sugar
  • 115g (4 oz) superfine almond flour
  • 30g (1 oz) graham cracker crumbs
  • 5 large egg whites room temperature
  • 45g (1.5 oz) granulated sugar

Chocolate Coating

  • ¼ cup dark chocolate chips
  • 1 tsp coconut oil
  • Gold sanding sugar to decorate

Instructions
 

For the Pastry Cream

  • Pour the half and half, sugar and salt into a small saucepan and place over medium-low heat. Heat the cream until just steaming.
  • While the cream is heating, place the egg yolks and cornstarch in a medium-sized bowl. Whisk until thoroughly combined.
  • When the cream comes up to temperature, pour 1/2 cup of the cream mixture into the egg mixture and whisk to temper the eggs.
  • Pour the egg mixture into the saucepan with the rest of the cream and return the pan to the heat. Cook over medium heat until the pastry cream thickens to the consistency of warm pudding. Remove from the heat and stir in the butter and vanilla extract. Stir until the butter is completely melted.
  • Transfer the finished cream to a bowl and wrap tightly with plastic wrap. Refrigerate for at least three hours before using.

For the Macarons

  • Pour the confectioner's sugar, almond flour and graham cracker crumbs into a large food processor and blitz until well combined.
  • Using a fine mesh strainer, sift the mixture into a large bowl, then sift the mixture once again into another bowl. Set aside.
  • Pour the egg whites and sugar into a stand mixer fitted with a whisk attachment. Whisk the whites on medium until slightly frothy, about 2 minutes. Increase the speed slightly and whisk until the whites resemble a shampoo-like lather, about 2 minutes more. Increase the speed to the highest setting and whisk until stiff peaks form - about 2-3 minutes.
  • Sift 1/3 of the almond mixture into the egg whites and, using a rubber spatula, fold the mixture into the egg whites. Repeat until all of the almond mixture is integrated into the egg whites and the batter runs like lava.
  • Transfer the batter to a piping bag fitted with a round 1/2-inch tip. Pipe four dots on a baking sheet and place a piece of parchment paper over top. Repeat the step with another baking sheet and piece of parchment.
  • Pipe a little of the batter into a small bowl and dip a 1 1/2-inch round cookie cutter (I used a shot glass) into the batter. Press the cookie cutter into the parchment paper to make batter outlines. Be sure to make 24 per sheet.
  • Pipe the batter onto the baking sheets, using the outlines as a guide. Lift the baking sheets a little off of the counter and drop them. Rotate the sheets 90° and repeat the step. This will eliminate any air bubbles in your cookies.
  • Leave the piped macarons to air dry for 30 - 40 minutes. While the macarons are drying, preheat the oven to 325°F.
  • Once the macarons are no longer tacky to the touch, place them in the oven. Bake the macaron for 12-15 minutes. Let the macarons cool on the baking sheets for 10 minutes before transferring them to a cooling rack. Let cool completely.

For the Chocolate Dip

  • Place the chocolate and coconut oil in a small microwave-safe bowl. Melt the chocolate and oil in the microwave in 20-second intervals, stirring in between.
  • Once the chocolate and oil are melted and well-integrated, take half of the macaron shells and dip the tops in the chocolate.
  • Sprinkle the chocolate-coated macaron tops with gold sanding sugar and transfer the macarons to the refrigerator to chill for 30 minutes.

To Assemble

  • Transfer the chilled pastry cream to a piping bag fitted with a large fluted tip. Take the naked macarons and place them bottom-side up. Pipe the pastry cream on top of all of them.
  • Place the chocolate dipped macaron shells on top of the pastry cream and transfer the finished macarons to the fridge.
  • Chill until ready to serve.
Keyword Boston Cream Pie, chocolate, custard, macaron