1-Making Creme Brulee Macarons starts with a few basic steps that lead to impressive results. Begin by setting up your workspace to keep things organized and fun. Sift together the powdered sugar and almond flour to get rid of any lumps and create a smooth base for your batter.

2-Next, whisk the egg whites with sugar and optional egg white powder over simmering water until they turn frothy. Whip this mixture to stiff peaks to form a sturdy meringue, then gently fold in the sifted dry ingredients and vanilla bean seeds. Pipe the batter onto trays and let it dry before baking.

3-Bake the shells at 300°F (about 150°C) for 15-20 minutes until they set just right. While the shells cool, prepare the custard by infusing the milk with vanilla bean seeds, then mix it with egg yolk, sugar, and cornstarch, and cook until it thickens. For the buttercream, heat the egg yolks and sugar, then whip them with butter and vanilla extract until smooth and creamy.

4-Assembling Your Macarons: To put it all together, pipe a ring of buttercream on one shell and fill the center with vanilla custard, then top with another shell. Brush the tops lightly with water don’t use too much or they’ll get soggy and sprinkle with granulated sugar. Use a kitchen torch or broiler to caramelize the sugar for that crunchy brûléed finish, but be careful not to overdo it and make it bitter. Chill the macarons before serving for the best taste and texture.