Most Creme Brûlée Macaron recipes out there actually use caramel in the filling. I didn’t want to use caramel for my Creme Brûlée Macaron because there isn’t any caramel sauce in actual creme brûlée.
Creme brûlée is simply baked custard, which is why I decided to fill my macarons with custard cream, and the frosting that comes super close to creme brûlée taste: French Buttercream.
Now here is another question I just see arising: how to make the brûléed top without a torch?Don't worry I include a tip about how to achieve this using a broiler!