carons Calories70kcal AuthorCamila Hurst Recipe

If you have a sweet tooth and a passion for baking, you absolutely must try making these incredible giant carons. These beauties are not your average macarons; they are massive, measuring 4 inches in diameter, and filled with luscious Vanilla Pastry Cream and Swiss Meringue Buttercream, plus fresh strawberries for that perfect pop of flavor. Each bite is a delightfully airy shell with creamy layers that melt together in harmony. The recipe “carons Calories70kcal AuthorCamila Hurst” brings a luscious twist to the classic French treat, perfect for impressing guests or indulging yourself on a special day.

Ingredients You’ll Need

To create these giant carons, you only need a handful of simple ingredients—but each one plays a crucial role. From the silky vanilla bean in the pastry cream to the airy egg whites in the meringue buttercream, every component contributes to that signature texture and flavor you’ll fall in love with.

• Vanilla Macaron Batter: Use any reliable vanilla macaron base recipe for beautifully crisp shells.
• Vanilla Bean: Adds rich, aromatic flavor to both your pastry cream and buttercream.
• Milk: Provides the smooth texture in the pastry cream filling.
• Granulated Sugar: Sweetens the mixtures and stabilizes the meringue.
• Cornstarch: Helps thicken the pastry cream perfectly.
• Egg Yolks and Egg Whites: Essential for custard richness and fluffy meringue.
• Unsalted Butter (at 72ºF): The secret to silky, spreadable Swiss meringue buttercream.
• Vanilla Extract: Enhances and rounds out the vanilla flavor when beans aren’t enough.
• Fresh Strawberries: Adds bright, juicy freshness to balance the creamy sweetness.

How to Make carons Calories70kcal AuthorCamila Hurst

Step 1: Prepare and Pipe the Macaron Shells

Start by preparing your vanilla macaron batter following your trusted recipe—mine ensures the perfect texture for giant carons every time. Using a piping bag fitted with a round tip, gently pipe into 4-inch circles over a parchment-lined tray or stencil. Be slow and steady; don’t over-pipe or go too close to the edges, since the batter spreads. Tapping the tray gently releases trapped air bubbles, and you can use a toothpick to pop any remaining bubbles on top. Let the shells rest until the surface is dry to the touch—this resting period is crucial for smooth, crack-free shells.

Step 2: Bake the Macaron Shells

Bake your giant shells at 310ºF for approximately 30 minutes. Keep an eye on them; you want firm shells that don’t jiggle when nudged. In the last 5 to 10 minutes, if you notice browning, tent them loosely with foil to prevent coloring. Once baked, cool completely before handling or filling.

Step 3: Make the Vanilla Pastry Cream

This luscious custard is a game-changer for your carons. Simmer milk with a split vanilla bean to infuse that iconic flavor. Whisk egg yolks, sugar, and cornstarch until they reach a ribbon stage—light and fluffy. Temper the egg mixture gradually by adding warm milk, then return everything to the pan to thicken without lumps. Once thick and creamy, remove from heat, add vanilla extract, and chill covered tightly with plastic wrap on the surface to avoid skin formation.

Step 4: Prepare the Swiss Meringue Buttercream

Temperature is key here—make sure your butter is exactly 72ºF. Whisk your egg whites and sugar gently over simmering water until 140ºF to safely dissolve sugar and pasteurize. Then whip in a mixer until glossy and full of soft peaks before gradually adding the butter, one small piece at a time. Finish by folding in vanilla bean seeds and extract for that heavenly aroma. Place your buttercream in a piping bag ready to spread the magic.

Step 5: Assemble Your Giant carons Calories70kcal AuthorCamila Hurst

Pipe a generous ring of Swiss meringue buttercream along the edge of the bottom shell—this creates a moat for the luscious vanilla pastry cream. Fill the center with the chilled pastry cream, then layer fresh sliced strawberries atop for brightness and texture. Gently sandwich with the top shell and press lightly to secure. Voilà—you’ve got a showstopper dessert that’s as tasty as it is impressive!

How to Serve carons Calories70kcal AuthorCamila Hurst

Garnishes

Elevate your giant carons with a dusting of powdered sugar for that delicate snow-kissed look. Fresh mint leaves or edible flowers can add a whimsical, fresh contrast against the creamy fillings. If you want a little crunch, sprinkle crushed pistachios around the edges for a nutty surprise that complements the vanilla beautifully.

Side Dishes

These carons are a dessert star all on their own, but pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream adds an indulgent touch. Alternatively, serve alongside a glass of cold milk or a cup of fragrant black tea to complement the subtle sweetness and balance the richness.

Creative Ways to Present

For parties or special occasions, serve your giant carons on individual dessert plates with fresh strawberry halves fanned out alongside. Or create a dessert tower by stacking several deconstructed macaron shells and layering cream and berries in between—a playful, eye-catching twist that guests will love. Don’t forget to snap some pics; these carons are the perfect Instagram moment!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store your huge carons in an airtight container in the refrigerator. The cream fillings hold up well for up to three days, and chilling actually helps deepen the flavors. Bring them to room temperature before serving for the best texture.

Freezing

Freezing fully assembled carons is not recommended because the fillings can separate and the shells may lose their delicate texture. Instead, freeze just the baked shells separately in a sealed bag for up to two weeks. Thaw shells fully before assembling your dessert.

Reheating

Since these carons are best enjoyed fresh or chilled, avoid reheating. If assembled from stored components, simply bring the dessert to room temperature and give a gentle stir or pipe to freshen the appearance of the buttercream.

FAQs

Can I make carons Calories70kcal AuthorCamila Hurst without vanilla beans?

Yes, vanilla beans add an extra depth of flavor, but you can substitute with higher amounts of high-quality vanilla extract both in the pastry cream and the buttercream. It’s a great option if vanilla beans aren’t easily accessible.

How long does it take to make these giant carons?

Plan for about 2 to 2.5 hours total, including resting, baking, and cooling times. Much of this is hands-off time, so it’s perfect for a relaxed afternoon of baking and assembly.

Why is the butter temperature so important in the buttercream?

The butter should be exactly 72ºF to create a smooth, lump-free Swiss meringue buttercream. Cold butter causes lumps, while too-soft butter will prevent the mixture from firming up properly.

Can I use frozen strawberries for the filling?

Fresh strawberries are best to keep the texture light and fresh. Frozen berries tend to release too much moisture and could make the carons soggy.

What if my meringue doesn’t form stiff peaks?

Make sure your bowl and beaters are clean and dry, and be patient while whipping. Also, check your sugar dissolving temperature during the double boiler step. If needed, whip longer on high speed—it can take up to 10 minutes.

Final Thoughts

Now that you know how to create these spectacular giant carons Calories70kcal AuthorCamila Hurst, I encourage you to give them a whirl. They’re impressive, indulgent, and surprisingly approachable with a little patience. Imagine the delight on your friends’ faces when you serve up these giant macaron masterpieces—trust me, they’re worth every minute spent in the kitchen!