Boston Creme Pie Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 120 g Egg whites
  • 4 Egg yolks, large

• Baking & Spices

  • 100 g Almond flour
  • 200 g Confectioners' sugar
  • 1/4 cup Cornstarch
  • 40 g Granulated sugar or caster sugar
  • 1/8 tsp Salt
  • 1 pinch Salt
  • 8 oz Semi-sweet or bittersweet chocolate chips
  • 1/2 cup Sugar
  • 1/2 tbsp Vanilla extract

• Dairy

  • 2 tbsp Butter, unsalted
  • 8 oz Heavy cream
  • 2 cups Whole milk

Found on bostongirlbakes.com

Description

Ingredients

• •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

Directions

• 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.