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Pecan Macarons

Pecan Macarons

These Pecan Macarons are filled with a caramel pecan sauce, and dark chocolate ganache.
Course Dessert
Cuisine American, French
Keyword macarons
Prep Time 50 minutes
Cook Time 30 minutes
Servings 26 macarons
Calories 120 kcal

Ingredients

Macaron Shells

  • 3 egg whites 100 grams 3.5 oz
  • 1/2 cup white granulated sugar 100 grams 3.5 oz
  • 1 cup almond flour 96 grams 3.4 oz
  • 3/4 cup powdered sugar 90 grams 3.17 oz

Pecan Caramel Sauce

  • 1/4 cup ground pecans*
  • 1/2 cup brown sugar
  • 1/2 tablespoon agave syrup or light corn syrup
  • 1/2 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream

Dark Chocolate Ganache

  • 4 ounces dark chocolate
  • 1/3 cup heavy cream 70 grams 2.5 oz

Instructions

Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar and almond flour together. Set aside.
  6. Now you can finally start.
  7. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
  8. Make sure the bottom of the bowl isn’t touching the simmering water.
  9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  11. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  12. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
  13. Pour powdered sugar and almond flour into stiff whites.
  14. Start folding gently forming a letter J with a spatula. Add the food coloring at this point if you would like to use any.
  15. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
  16. First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
  22. This is the most important part about making macarons in my opinion.
  23. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  24. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  25. Pre-heat the oven to 325F.
  26. Bake one tray at a time.
  27. Bake for 4 minutes, rotate tray.
  28. Bake for 4 more minutes and rotate the tray again.

  29. Keep baking the trays for a total of 16-20 minutes each.

  30. When baked, the macarons will have a deeper color and formed feet.
  31. Remove from the oven and bake the other tray.
  32. Let the macarons cool down before proceeding with the filling.

Pecan Caramel Sauce

  1. Measure heavy cream and set aside. This is because you will need to have it handy for when it’s time to use it.
  2. Mix pecans, brown sugar, agave syrup, and butter in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer, stirring, for a few minutes, until sugar melts.
  3. Once mixture darkens in color and all sugar is melted, you can remove the pan from the heat. Add the measured heavy cream. To the pan, it will bubble up like crazy for a little bit.
  4. Bring it back to medium-low heat and bring mixture back to a boil, stirring constantly until all the sugar that crystallized has a chance to re-melt.
  5. Then, let the caramel boil for a couple of minutes to get thick.
  6. Remove from heat and pour into a heat-proof bowl.
  7. After it cools down for a few minutes, add the vanilla.
  8. Let mixture cool down. Place a cover on it and refrigerate for a couple of hours. Any leftovers will keep in the fridge for up to 2 weeks. This sauce is truly amazing!

Chocolate Ganache

  1. Chop dark chocolate very finely. Place it in a bowl.
  2. Heat heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
  3. Pour hot cream over chopped chocolate. Let it stand for a minute.
  4. Start stirring with a spatula until completely melted.
  5. Let it come to room temperature. Refrigerate for a bit before using, until it has piping consistency.
  6. To achieve the piping consistency for the ganache, you will have to rely a lot on the temperature of the ganache.
  7. If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
  8. To be pipeable, the ganache should be thick, but easy to spread.
  9. If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
  10. Like I said before, you need to keep testing for the consistency.

To assemble

  1. Line a piping bag with a round tip, wilton number 7. Fill it with the chocolate ganache.
  2. Once the macarons have cooled down, simply pipe a ring around the edge of a bottom macaron, fill it up with about 1/2 teaspoon of the pecan caramel sauce. Top with another macaron cookie.
  3. Macarons are best after they’ve matured in the fridge for a day, or at least a few hours.

Storage

  1. These will freeze beautifully for up to a month if well packaged. And they will keep in the fridge for up to 5 days.

Recipe Notes

*You will simply need to process about 1/2 cup of pecan nuts in the food processor. I’d recommend to process them until they are quite fine, otherwise they will make your macarons crooked when you fill the sandwiches with the big pieces of nuts in the caramel.