Learn how to make Boston Cream Pie Macarons – a dessert mashup of French Macarons x Boston Cream Pie. It’s a delicious compilation of these timeless recipes.
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Boston Cream Pie Macarons
These Boston Cream Pie Macarons are made with traditional French Macaron Shells that are filled with pastry cream and dipped in chocolate ganache. They’re delicious, bite-sized Boston Cream Pies!
If you’ve ever had a Boston Cream Pie Donut, the flavors of these Boston Cream Pie Macarons will be familiar. All the elements are there with the added sweet almond flavor from the macaron shells.
Sweet and slightly nutty macarons pair so well with the vanilla custard (pastry cream) and rich chocolate. It’s a delicious twist on a classic French sandwich cookie and an American dessert.
What is Boston Cream Pie?
Boston Cream Pie is a cake made with two layers of Vanilla Sponge Cakes or Yellow Cake, filled with Vanilla Pastry Cream, and then topped with chocolate ganache. Despite its name, it’s a classic cake and not a pie!
The very first Boston Cream Pie was made and served in 1856 at the Boston Parker House, now the Omni Parker House, in Boston Massachusetts.
It’s as much of an American Classic as apple pie is and is one of the true American classic recipes like Red Velvet Cake. This delicious moist sponge cake has stood the test of time and will forever be part of classic American cuisines.
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How to Serve French Macarons
While French Macarons should be stored in the refrigerator, serve these Boston Cream Pie Macarons, aka mini Boston Cream Pies, at room temperature. They’re the perfect treat for a party or afternoon tea.
They’re sure to satisfy any sweet tooth!
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Ingredients for Boston Cream Pie Macarons
Pastry Cream Ingredients
- Whole Milk
- Egg Yolks
- Granulated Sugar
- Fine Sea Salt
- Cornstarch
- Pure Vanilla Extract
- Unsalted Butter
Macaron Shells
- Egg Whites
- Almond Flour (finely ground)
- Powdered Sugar
- Fine Sea Salt
- Cream of Tartar
- Granulated Sugar
- Gel Food Coloring, optional
*I did not color the macaron shells for this recipe.
Chocolate Ganache
- Semi-Sweet Baking Bars or Chocolate Chips (chopped chocolate baking bars preferred for even melting)
- Heavy Cream
- Unsalted Butter
Equipment Needed to Make French Macarons
- Saucepan
- Glass Bowls
- Stand Mixer or Hand Mixer with the whisk attachment
- Basic Baking Tools – whisk, measuring cups, measuring spoons, large bowl, rubber spatula, etc.
- Fine Mesh Strainer
- Plastic Wrap
- Food Processor
- Baking Sheet x2 or cookie sheet – these half sheet pans are my favorite.
- Silpat Macaron Mats or Parchment Paper
- Piping Bag fitted with a plain tip – Wilton #10, #12, 2A, or 1A recommended
How to Make Boston Cream Pie Macarons
Step 1. Make the Pastry Cream.
Step 2. Add the egg whites to a large glass or metal bowl and bring to room temperature.
Step 3. Add the dry ingredients (almond meal, powdered sugar, and salt) to a food processor and pulse until the consistency is a fine powder. Set aside.
Step 3. Add the cream of tartar to the egg whites and use a whisk attachment on a hand mixer (or stand mixer) and whisk on low speed until soft peaks form. While the mixer is running, slowly add the granulated sugar, about 1-2 tablespoons at a time. Continue mixing as you add all of the sugar and beat until stiff meringue peaks form and you have a nice glossy meringue.
Step 4. Add a small amount of gel food coloring, if using, and gently fold into the meringue 3 to 4 times or until the color is evenly distributed.
Step 5. Sift the dry ingredients into the egg whites. Use a spatula to gently fold the dry ingredients into the egg whites. Fold until completely incorporated and the macaron batter runs off the spatula in long ribbons. The batter should be thin enough to be able to run off the spatula and form a figure 8 in the bowl without breaking. If it breaks, fold it a little more.
Step 6. Line 2 baking sheets with silicon baking mats or parchment paper. Add the batter to a piping bag fitted with a round piping tip (about 1/2 inch in diameter) and pipe the batter into 1 1/2 inch circles onto the prepared baking sheets. Once all the rounds are piped, gently lift and drop the baking sheets onto the counter to help pop any air bubbles. Let the macaron shells sit uncovered at room temperature for 45-60 minutes to help form a dry shell on the outside.
Step 7. When the shells are halfway through their drying stage, preheat the oven to 300 degrees. Bake the shells, one tray at a time, for 10-12 minutes – do not brown.
Step 8. Cool completely before carefully removing them from the parchment paper or silicon mat.
Step 9. Make the Chocolate Ganache and let it cool just long enough to be dippable without running off the macarons.
Step 10. 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.
Step 11. Transfer the prepared pastry cream to a piping bag fitted with your choice of a round piping tip, such as the Wilton 10 or Wilton 12.
Step 12. 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.
Step 13. Transfer the filling macarons to an airtight container and store them in the fridge overnight to soften. Bring them to room temperature and enjoy.
Tips for Making Macarons
- Read my post on How to Make Macarons for more in-depth macaron tips for making French Macarons.
- Age the egg whites before making the macarons. To age the egg whites, separate the whites from the yolks at least 24 hours in advance, up to a couple of days. Keep the egg whites covered in a glass bowl (instead of metal or plastic).
- I highly suggest making the pastry cream a day in advance. That way, it’ll be chilled and ready to use when it comes time to assemble the Boston Cream Pie Macarons.
- Leftover pastry cream can be eaten as a pudding or make a small batch of chocolate eclairs that will also use up leftover chocolate ganache!
Other French Macaron Recipes To Try
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Boston Cream Pie Macarons
Ingredients
For the Macaron Shells
- 4 large egg whites aged and room temperature (about 130 grams)*
- 170 grams almond meal or almond flour finely ground
- 200 grams powdered sugar
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon cream of tartar
- 70 grams granulated sugar
For Assembly
- 1/2 recipe Pastry Cream prepared
- 1/2 recipe Chocolate Ganache prepared
Instructions
- Make the Pastry Cream.
- Add the egg whites to a large glass or metal bowl and bring to room temperature.
- Next, add the dry ingredients (almond meal, powdered sugar, and salt) to a food processor and pulse until the consistency is a fine powder. Set aside.
- Add the cream of tartar to the egg whites and use a whisk attachment on a hand mixer (or stand mixer) and whisk on low speed until soft peaks form. While the mixer is running, slowly add the granulated sugar, about 1-2 tablespoons at a time. Continue mixing as you add all of the sugar and beat until stiff meringue peaks form and you have a nice glossy meringue.
- Add a small amount of gel food coloring, if using, and gently fold into the meringue 3 to 4 times or until the color is evenly distributed.
- Sift the dry ingredients into the egg whites. Use a spatula to gently fold the dry ingredients into the egg whites. Fold until completely incorporated and the macaron batter runs off the spatula in long ribbons. The batter should be thin enough to be able to run off the spatula and form a figure 8 in the bowl without breaking. If it breaks, fold it a little more.
- Line 2 baking sheets with silicon baking mats or parchment paper. Add the batter to a piping bag fitted with a round piping tip (about 1/2 inch in diameter) and pipe the batter into 1 1/2 inch circles onto the prepared baking sheets. Once all the rounds are piped, gently lift and drop the baking sheets onto the counter to help pop any air bubbles. Let the macaron shells sit uncovered at room temperature for 45-60 minutes to help form a dry shell on the outside.
- When the shells are halfway through their drying stage, preheat the oven to 300 degrees. Bake the shells, one tray at a time, for 10-12 minutes – do not brown.
- Cool completely before carefully removing them from the parchment paper or silicon mat.
- Make the Chocolate Ganache and let it cool just long enough to be dippable without running off the macarons.
- 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.
- Transfer the prepared pastry cream to a piping bag fitted with your choice of a round piping tip, such as the Wilton 10 or Wilton 12.
- 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
- *See post for notes on aging egg whites.
- Don't over-bake the shells, you do not want them to brown.
- Do not use pasteurized egg whites from a carton.
- This recipe makes about 48 shells which yield 2 dozen sandwich cookies. Yield will depend on how big or small you pipe your shells.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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