Boston Cream Macarons

PREP TIME: 1 HOUR 30 MINUTES

COOK TIME: 16 -18 MINUTES

RESTING TIME: 1 HOUR

TOTAL TIME: 2 HOURS 46 MINUTES

SERVING: 24

INGREDIENTS:

Macaron Shell:

• 2 cups confectioners' sugar

• 1 cup almond flour

• 3 large egg whites - room temperature

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 3 tablespoons sifted granulated sugar

For the Pastry Cream

• 2 cups whole milk

• 1/2 cup sugar

• 1 vanilla bean with seeds & 1/2 tablespoon vanilla extract

• pinch of salt

• 4 large egg yolks

• 1/4 cup cornstarch

• 2 Tablespoons unsalted butter cut into pieces

For the ganache

• 1/4 cup semi-sweet chocolate chips

• 1/4 cup white chocolate chips

• 1/2 cup heavy cream

Instructions -

Macarons:

1. Place the confectioners' sugar and almond flour in a sifter until thoroughly combined and fine in texture. Set aside.

2. In a mixing bowl (I use my Kitchen Aid), beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.

3. On low speed add in your vanilla extract. Do not over mix. 

4. Using a rubber spatula, fold in the confectioners' sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.

5. Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats (I prefer my macaron silicone mats - check out Amazon!).

6.Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets-- make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out. You want around 2-inch circles.

7. Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is extremely important and cannot be missed. The air will will help the rounds set and form a dry shell. They should NOT be sticky going into the oven.

8. Preheat oven to 325°F (163°C). Bake the macarons for 16-18 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly "feet." Allow to cool completely on the baking sheet before filling.

Pastry cream:

1. Soak (submerge in enough water to cover) the vanilla bean. Soaking the vanilla bean in water, until soft enough to open, allowing you to get the seeds inside.

2. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla extra, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

3. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

4. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

5.Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Ganache:

1. Place the chocolate into a medium bowl. Heat the heavy cream in a sauce pan until simmering. Pour over the chocolate chips.

2. Allow the mixture to sit for 5 minutes. Stir until the chocolate and cream are combined, and the ganache is smooth.

Assembly:

1. Using a piping bag, pipe a dime sized amount on one macaron cookie. Top with a second cookie. Dip the top of the cookie into the ganache. Allow to sit. Continue with the rest of the cookies.

Notes

- Store any unused pastry cream and ganache, covered in the refrigerator for up to one week.

- Use a silicone baking mat. The silicone surface will ensure your macarons come off the mat easily as opposed to scraping those expensive little almond shells off a non stick surface and cursing up a storm as you watch all that effort go to waste.

- Gently tap your cookie sheet. By tapping your cookie sheet  after piping your macarons to get any excess air out. Just pick your cookie sheet a few inches off the counter and let it drop. If you see any air bubbles float to the surface, just use a toothpick to pop them. 

- Let your macarons dry before baking. Allow them to sit for about 45 minutes before baking. They should be dry to the touch.