Boston cream pie macarons made with chewy macaron shells, custard filling & chocolate ganache. Delicate sandwich cookies that mimic delicious Boston Cream Pie!

You’re going to love these Boston cream pie cookies. Made completely from scratch they’re a homemade treat that’s as impressive as they are tasty. You won’t want to keep these delicious creamy cookies to yourself (or maybe you will). 

What Are Macarons?

Macarons are a french sandwich cookie made with almond flour and egg whites for the shells and then baked and filled with anything from custard to jams or ganache. They can come in various sizes, colors, flavors, and more making them fun and versatile. Our recipe today has them filled with a vanilla cream filling and dipped in chocolate ganache for a Boston cream pie flavor in every bite.

Boston Cream Pie Macarons Ingredients 

Macaron Shells

-Eggs: You will need 3 large egg whites for these macarons to be nice and airy in texture.

-Sugars: Use ½ cup of granulated white sugar and 1 cup of powdered sugar for sweet cookie shells.

-Flour: You will want to use 1 cup of almond flour to give the cookies a finer texture. 

Vanilla Cream Filling 

-Sugar: Use 2 tablespoons of granulated sugar to get a sweet (but not too sweet) custard filling.

-Cornstarch: Using a tablespoon of cornstarch will help to thicken up the cream mixture as it cooks.

-Egg yolk: Adding in 1 ½ large egg yolks will give the custard a much richer taste. 

-Milk: ½ cup of whole milk is needed to turn the mixture into nice cohesive cream.

-Vanilla bean paste: Use 2 teaspoons of vanilla bean paste to make the filling well flavors. If you do not have a paste, you can use the caviar from inside of a vanilla bean pod or vanilla extract may also be used.

-Butter: One tablespoon of butter will give you a richer result.

Ganache for Macarons

-Chocolate: You need 4 ounces of chopped chocolate or chocolate chips for the base of the chocolate ganache.

-Heavy cream: Add in 1/2 cup of heavy cream to make the ganache thick, rich, and creamy.

How to make Boston cream pie macarons

Start by making the shells

First, line two large sheets with parchment paper or Silpat mats

Next, heat a pot of water on the stove over medium-low heat and place a heatproof bowl on top.

Add in the egg whites and granulated sugar and whisk the egg whites until the sugar has been completely dissolved. This will take about 2 minutes.

Transfer the mixture to the bowl of a stand mixer that has been fitted with a paddle attachment and be careful not to get water into the bowl.

Beat the mixture at medium-high speed until stiff peaks form. This will take about 5-7 minutes.

Use a fine-mesh sieve to sift in the almond flour and powdered sugar, removing any large clumps that don’t go through the holes, do not force them through.

Gently fold the mixture together making a J shape with the spatula.

Once the dry ingredients have been added, continue to fold the meringue around but smush the batter against the sides of the bowl as you go, and continue doing so until you can make a figure 8 in the bowl and have it hold shape without breaking.

Transfer the meringue to a piping bag that was fitted with a small round tip. I like to use Wilton #10 or #12. Pipe a 1” circle onto your prepared mat and continue making them. make sure that the circles are 2 inches apart and continue until both baking sheets are filled.

Once you’ve finished pooping circles, hold the baking sheet about 6-8 inches above the counter and drop them down onto the counter. Repeat 4 or 5 times to help release the air bubbles. Do this with both baking trays.

Set the trays on the counter and allow them to rest for about 25 minutes or until they develop a skin on the meringues that are not sticky when you touch them.

Preheat the oven to 325 degrees F and bake the macarons, one tray at a time, for 13 minutes, flipping them around at the halfway mark.

Allow cooling completely on the baking sheet. Trying to remove the macarons while still warm may result in sticking. 

Make the Filling

In a medium-sized heat-proof bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture is a pale yellow in color. This will take about 1 minute.

In a small saucepan over medium heat add your milk and vanilla bean paste. Bring it to a simmer, where the bubbles are just appearing around the edges of the pot.

Slowly pour the egg mixture into the bowl of egg and whisk constantly while pouring slowly so that you don’t scramble the egg.

Once the milk has been added, pour the mixture back into the saucepan and cook over medium heat for another 1-2 minutes or until the mixture begins to thicken. Once the mixture can coat the back of a spoon, remove it from the heat and whisk in the butter. Be careful because it can go from super thin to super thick really quickly and you don’t want it to burn.

Transfer the filling to an airtight container and cover the top with plastic wrap, pressing down so that it touches the custard. This will help to prevent the custard from forming skin.

Place the custard in the fridge to cool completely before transferring it to a piping bag.

For the Chocolate Ganache 

Add your chocolate and cream to a heatproof bowl and microwave for 1-2 minutes, whisking every 30 seconds until smooth.

Dip half of the macaron shells into the ganache and allow them to set fully before continuing.

Place the macaron shells in the fridge to help speed up this process. 

Assemble and Age 

Pipe a small dollop of the pastry cream onto the flat side of a macaron that was not dipped in chocolate and then place a chocolate-dipped macaron shell on top, pressing down gently until the filling reaches the edges.

Repeat with the remaining macarons and transfer to an airtight container and place in the fridge to chill overnight to soften.

Bring the macarons to room temperature before eating. Enjoy!

Are Macarons hard to make?

Macarons can be a little tedious to make, but they’re actually easier than you think! Just take your time and carefully complete each step. I hardly ever sift ingredients with other cookies, but I do with Macarons. They also need time to set on the cookie sheet before AND after baking. But they’re SO WORTH IT! Here are a few items that helped me when I first began making macarons:

• Macaron sizing mat & piping bag
• Finely Sifted Almond flour – yes, it comes sifted. But you still have to sift it again!

Print

BOSTON CREAM PIE MACARONS

Boston cream pie macarons made with chewy macaron shells, custard filling & chocolate ganache. Delicate sandwich cookies that mimic delicious Boston Cream Pie!

Course Cookies, Dessert

Cuisine French

Keyword Boston Cream Pie Macarons

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Rest 30 minutes minutes

Total Time 2 hours hours

Servings 24

Calories 112kcal

Author Jessica & Nellie

Ingredients

For the Shells

• 3 egg whites 90 grams
• ½ cup granulated sugar 90 grams
• 1 cup powdered sugar 95 grams
• 1 cup almond flour 95 grams

For the Vanilla Custard Filling

• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 egg yolks 25 grams
• ½ cup whole milk
• 2 teaspoons vanilla bean paste see notes
• 1 tablespoon butter

For the Chocolate Ganache

• 4 ounces chopped chocolate or chocolate chips
• ½ cup heavy cream

Instructions

For the Shells

• Line two large sheet pans with parchment paper or silpat mats.
• Heat a small pot of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water. Whisk constantly until the sugar has fully dissolved– about 2 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment– be careful not to get any water in the bowl!
• Beat on medium-high speed (Kitchenaid #8) until stiff peaks form– about 5-7 minutes.
• Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture.
• Gently fold the dry ingredients into the egg whites by making a J shape with your spatula.
• Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.Continue to smush and fold the meringue a few times before testing to see if it has reached the Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking.
• Transfer the meringue to a piping bag fitted with a small round tip (Wilton #10-12). Pipe 1” macaron shells onto the tray, making sure to pipe them at least 2” apart.
• Once you’ve finished piping the first tray, hold it about 6 inches off the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
• Set the trays aside to rest for 25 minutes, or until they have developed a skin. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
• While the macarons rest, preheat your oven to 325F.
• Bake the macarons, one tray at a time, for 13 minutes. If your oven has hot spots, make sure to turn the tray halfway through baking so the feet rise evenly.
• Allow the macarons to cool to room temperature on the pan. Trying to remove the macarons while still warm may result in sticking.

For the Filling

• In a medium-sized heat proof bowl, whisk together the granulated sugar, cornstarch, and egg yolk until it is pale yellow in color– about 1 minute.
• Add the milk and vanilla bean paste to a small saucepan set over medium heat. Bring it just to a simmer (it should just be starting to bubble around the edges).
• Slowly pour the milk mixture into the egg mixture, whisking constantly. Make sure to pour slowly and don’t stop whisking– you don’t want scrambled eggs!
• Once all of the milk has been added, pour the mixture back into the saucepan and cook over medium heat for an additional 1-2 minutes, or until the mixture starts to thicken.
• Once the custard can coat the back of a spoon, remove it from the heat and whisk in the butter.
• Transfer it to an airtight container and cover the top with plastic wrap (make sure it’s touching the custard so it doesn’t form a skin).
• Place the custard in the fridge to cool completely before transferring it to a piping bag.

For the Chocolate Ganache

• Add the cream and chocolate to a heatproof bowl and microwave for 1-2 minutes, whisking every 30 seconds.
• Dip the top of half of the macaron shells into the ganache and allow them to set fully before continuing– placing them in the fridge can help speed up this process.

Assemble and Age

• Pipe a small dollop of pastry cream onto the flat side of a macaron that has not been dipped in chocolate. Place a chocolate dipped macaron shell on top and press down gently, just until the filling reaches the edges.
• Repeat with the remaining macarons. Transfer the filling macarons to an airtight container and store them in the fridge overnight to soften. Bring them to room temperature and enjoy.

Notes

If you don’t have vanilla bean paste, you can substitute the caviar from one vanilla bean. In a pinch, vanilla extract can be substituted but the beans give it a little something extra! 

Nutrition

Calories: 112kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 16mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Can macarons go bad?

Macarons are good for about 3-5 days if kept stored in the fridge. I wouldn’t try to keep them any longer than that because they can become soggy thanks to the moisture in the filling.

Why do my macarons have bumps?

If you have tiny bumps on your macarons, a good reason for that can be as simple as air bubbles. If you didn’t hit the pan against the counter hard enough or enough times, then little air bubbled can rise up to the top as the macarons bake and create a textured top instead of a smooth one as desired.

My hubby travels for work and it’s SO FUN when I get to join him! Here we are on a beach in Maui… right before we went snorkeling…with my husband’s cell phone in his pocket. Ahhh, memories. I think he did it on purpose because he wanted a new phone, LOL!

Check out these other great sandwich cookie recipes

• S’MORES COOKIE SANDWICHES
• PEANUT BUTTER SANDWICH COOKIES
• PINK SANDWICH COOKIES
• PEPPERMINT CHOCOLATE SANDWICH COOKIES

These Boston cream pie macarons are a delicious blend of vanilla, chocolate, and melt-in-your-mouth macaron shells for a perfect flavor experience in every bite.

The post BOSTON CREAM PIE MACARONS appeared first on Family Cookie Recipes.