Boston Crème Pie in Macaron form! A vanilla macaron cookie, with a homemade vanilla pastry cream, and dipped in a rich chocolate ganache!
So as I’m writing this post- I am in the middle of nowhere on a week long nature trip with my students.
One I miss my bed. Two, I wish I still had one of these macarons to make it better. #sigh
Oh well. Moving on…to these macarons.
So as I was looking through the archives of this blog and it dawned on me- not one Boston Crème pie dessert. Not one.
How is that possible? A blog with the name Boston right in the title, and not one Boston crème pie dessert to represent? Shameful. Downright shameful. My apologies. Ok let’s fix that shall we?
Enter Boston crème pie….macarons. I know I could have started with the obvious. Pie. Or Cupcakes. Which I know I’m totally going to make here soon. But why not start with something not so obvious. Macarons.
Anyone else ever just feel like cowering in the corner when you hear the word…macaron. I know why is that? Ok, yes they can be pretty finicky cookies. But they don’t have to be. The first couple batches I made were an epic disaster, not going to lie to you. So I included a few baking tips, and links to other blogs that have great detailed instructions on how to become a macaron master in no time. And always keep in mind with macarons- practice, practice, practice- it’s the only way to become better and conquer that macaron fear once and for all.
This macaron recipe starts with a base vanilla recipe, filled with a vanilla pastry cream that was super easy to make, and topped with a rich chocolate ganache. Pretty sure the original Boston Creme Pie chefs would be darn proud of this version.
A few baking tips:
- Measure your ingredients with a scale. I can’t stress that enough! Macarons are tricky, but take some of the guesswork out of it- and use a kitchen scale. I love my kitchen scale and use it all the time. And definitely for this recipe.
- 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.
- Be sure to check out this step by step photo post from Sally’s Baking Addiction on how to make macarons. I used this recipe as my base for this Boston Creme Pie macaron and they were So. TASTY.
- Also be sure to read this post from Not So Humble Pie on how to avoid hollow centers and result in epic macaron fails like I did the first few times.
- Make ahead: the pastry cream and chocolate ganache can be made ahead of time. This can be a labor intensive recipe but if you break up the recipe over a few days,even two you will thank yourself.
So in an ideal world, you would whip up a batch of these, I’ll make some tea and we will get together and snack on these little guys. Instead I’m snacking on granola bars and drinking instant coffee. A girl can dream right?
But if you do happen to make these, be sure to snap a photo and share it on instagram with the #bostongirlbakes so I can see as well!
Be sure to follow along with me on my baking adventures on:
To make this recipe you will need:
- •200g confectioners' sugar (close to 2 cups)
- •100g almond flour (close to 1 cup)
- •120g room temperature egg whites (around 3 large egg whites)1
- •1/8 teaspoon salt
- •40g sifted granulated sugar or caster sugar (3 Tablespoons)
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 tablespoon vanilla extract
- pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 Tablespoons unsalted butter, cut into pieces
- 8 ounces semi-sweet or bittersweet chocolate chips
- 8 ounces heavy cream
- 1.Place the confectioners' sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
- 2.In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* 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, beat in any flavor or color2 at this point. Do not overmix.
- 4.Using a metal spoon or 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 (read explanation in this post about why these mats are preferred).
- 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, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles.
- 7.Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! 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 10 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.
- 9.Fill and sandwich two shells together to form an iconic French macaron cookie! Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- 2. 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, until it has been incorporated. 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.
- 3. 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.
- 4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. 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).
- 1. Place the chocolate into a medium bowl. Heat the heavy cream in a sauce pan until simmering. Pour over the chocolate chips. Allow the mixture to sit for 5 minutes. Stir until the chocolate and cream are combined, and the ganache is smooth.
- 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.
- 2. Store any unused pastry cream and ganache, covered in the refrigerator for up to one week.
- 1. Age your egg whites! Allow the egg whites to sit out for a few hours or up to overnight allowing them to come to room temperature.
- 2. Use a kitchen scale to measure your ingredients. Accuracy counts!
- 3. When using flavoring or coloring- less is more. More liquid can destroy the batter's consistency. So keep the flavoring to no more than 1/2 teaspoon (I kept it simple and used vanilla). If you want to use coloring- 1-3 drops should be enough.
- 4. You can make the ganache and pastry cream up to two days ahead. Simply store in the refrigerator covered. To bring the ganache back to a "dippable" consistency, microwave in 10-second intervals stirring in between (this took two intervals in my microwave)