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We’re here to share our adventures in baking macarons:
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Jane Janovsky

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Boston Cream Pie Macarons

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Boston Cream Pie Macarons

Pretty darn close to the real thing!
Servings 24
Calories 246 kcal


Vanilla Macaron Shells

  • 110 grams almond flour
  • 110 grams powdered sugar, sifted
  • 105 grams granulated sugar
  • 105 grams egg whites
  • 1 tsp vanilla extract (2 to 3 drops)
  • 1/2 tsp cream of tartar (or a pinch)
  • 1/8 tsp salt

Pastry Cream

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/2 tbsp vanilla extract
  • 1/8 tsp kosher salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter cut into small chunks

Dark Chocolate Ganache

  • 1 1/3 cups dark chocolate chips I use Ghiradelli Bittersweet 60% Cacao Baking Chips
  • 1 cup heavy cream


To make the Vanilla Macaron Shells

  • Weigh out and sift together the almond flour and powdered sugar. Set aside.
  • Place the egg whites in a stand mixer bowl with a whisk attachment and add the salt and a pinch of cream of tartar. The bowl and whisk should be impeccably clean. Beat on low speed for 1 minute.
  • Turn up the mixer to medium speed and mix until the egg whites get foamy. Slowly sift (or rain) in the granulated sugar. Once all the sugar has been added mix at medium-high speed until the mixture resembles a soft and shiny marshmallow cream. Stop the mixture and add the vanilla extract.
  • Continue beating at medium-high speed until stiff peaks are formed. You will start to notice that the whisk makes tracks on the surface of the meringue. Check periodically by stopping the mixer and dipping the whisk into the meringue. When you turn the whisk upright the meringue should stand up straight without the tip flopping over.
  • Transfer the meringue to a large bowl and fold in the almond flour and powdered sugar mixture 1/3 at a time. Bring a spatula straight through the middle of the mixture and then around the outside, turning the bowl as you fold. When the batter is ready it will flow slowly off the spatula. It's helpful to press the batter up the sides of the bowl to squeeze some more air out. Once the batter rolls slowly down the sides like lava you have reached the perfect consistency. Another test is to try to draw a couple figure 8's with the spatula.
  • Fill a piping bag with a #12 tip with the batter. While holding the bag vertically pipe even circles on baking sheets covered with silicone baking mats.
  • Slam each baking tray on the counter several times to make air bubbles rise to the surface and pop. You can also fist bump the bottom of the tray.
  • The trays will need to rest until a light skin forms. Preheat the oven to 300 F at this time. Wait until the shine has dulled on the macaron batter and then double-check by gently pressing a finger on the top. If there is no sticky feel and your finger bounces slightly they are ready to go in the oven.
  • Bake one tray at a time for 12 to 14 minutes, depending on your oven. If you gently touch the top of a shell and it doesn't wiggle at all they are ready to come out. Allow shells to cool before filling.

To make the Pastry Cream

  • In a medium saucepan, combine milk, 1/4 cup sugar, vanilla extract, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking continuously, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking continuously, until it thickens, about 2 minutes.
  • Transfer to the bowl of a stand mixer with a paddle attachment. Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  • Cover with plastic wrap, pressing the wrap directly on 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 or whisk by hand until smooth.

To make the Ganache

  • Pour the chocolate chips into a medium-sized bowl.
  • Heat the heavy cream until simmering. Pour over the chips and allow the mixture to sit for one minute. Stir or whisk until the ganache is smooth. While the ganache is still warm dip the tops of half the macaron shells to coat.

To assemble the macarons

  • For best results chill the ganache-covered shells just before filling or handle carefully. Pair a coated shell with an uncoated one.
  • With a piping bag pipe a small mound of pastry cream onto one shell, without letting the cream go all the way to the edge, and cover with the other shell. Press down slightly.


Unused pastry cream and ganache can be stored in the refrigerator for up to a week.
Macarons can be stored in an airtight container in the refrigerator for up to a week.