Hey, sweet treat lovers!
Are you in the mood for something extra special? I’ve got a delightful recipe to share today!
We’re diving into the world of pecan pie macarons. Yes, you heard that right—those fancy little cookies with a twist!
They’re crunchy on the outside, chewy on the inside, and filled with that rich, nutty pecan flavor.
Trust me, these are a showstopper for any occasion. Let’s whip up some magic in the kitchen!
Suggestions for Ingredient Substitution
For almond flour, finely ground hazelnuts or cashews can be used as alternative nut flours, maintaining a similar texture and flavor profile. Adjust the amount slightly as different nuts have varying fat contents. Coconut flour is a nut-free option, but use only 1/3 the amount due to its high absorbency.
Egg whites can be replaced with aquafaba (the liquid from canned chickpeas) for a vegan version. Use 3 tablespoons of aquafaba per egg white and whip it until stiff peaks form. This substitution provides similar binding properties and allows the macarons to achieve the characteristic texture.
For brown sugar, coconut sugar can be used as a less refined alternative with a similar molasses-like flavor. Date sugar is another option, offering natural sweetness and additional nutrients. Use these substitutes in a 1:1 ratio, but be aware that they may slightly alter the color and texture of the filling.
| Preparation Time | 30-45 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 20-25 g
- Fat: 70-80 g
- Carbohydrates: 250-270 g
Ingredients
- 1 2/3 cups powdered sugar (200 grams)
- 1 cup finely ground almond flour (110 grams)
- 3 large egg whites (100 grams)
- 1/4 cup white sugar (50 grams)
- Chopped pecans (use as desired)
- 4 tablespoons softened unsalted butter (56 grams)
- 1 cup confectioner’s sugar (113 grams)
- 1 teaspoon vanilla essence
- 3 tablespoons packed brown sugar (40 grams)
- 1/4 cup chopped pecans (28 grams)
Step 1: Prepare Baking Sheet and Dry Ingredients
Line a cookie sheet with a silicone mat for best results.
If you don’t have a silicone mat, parchment paper can be an alternative.
Set the sheet aside.
In a food processor, pulse together the powdered sugar and almond flour until fully combined and rid of lumps.
Be careful not to over-process to avoid turning the mixture into almond butter.
Sift the dry ingredients into a large bowl.
If a food processor is unavailable, simply sift the ingredients together.
Step 2: Make the French Meringue
In a medium bowl, prepare the French meringue using either a stand mixer, hand mixer, or an immersion blender with a whisk attachment.
Start by beating the egg whites on low speed until frothy, then gradually increase the speed while slowly adding sugar.
Be cautious to add sugar slowly to prevent deflating the meringue.
Continue beating until stiff peaks form.
If desired, add a small amount of food coloring at this stage, being careful not to make the meringue too liquidy.
Step 3: Macaronage and Pipe
Fold the French meringue into the dry ingredients using a silicone spatula, a technique known as macaronage.
The batter is ready when fully combined, not streaky, and can form a figure 8 without breaking when dripped from the spatula.
Test the batter by piping a small amount onto the mat to ensure it slightly spreads but is not runny.
Transfer the batter to a piping bag fitted with a piping tip and pipe 1-inch disks onto the prepared cookie sheet.
Step 4: Rest and Bake the Macarons
Firmly tap the cookie sheet on the counter several times to release air bubbles, using a toothpick to pop remaining ones.
Optionally, sprinkle chopped pecans on the wet macarons.
Let them rest for about an hour, ensuring a dry layer forms on top.
Preheat the oven to 280°F, adjusting the temperature if needed for your oven.
Bake on the middle rack for 15 minutes, rotating the sheet every 5 minutes to ensure even cooking.
Macarons should remain colorless and peel off the mat easily once done.
Step 5: Prepare the Buttercream Frosting
While macarons are cooling, use a hand mixer to beat butter in a medium bowl until very soft and creamy.
Gradually add half of the powdered sugar, beating until combined, then add the remaining sugar and vanilla.
Beat on medium speed for 5–6 minutes.
Mix in the brown sugar and chopped pecans.
If the buttercream is too thick, add heavy cream or milk, one tablespoon at a time, until the desired consistency is achieved.
Step 6: Assemble the Macarons
Transfer the buttercream into a piping bag with a piping tip.
Pipe the desired amount of icing on one macaron shell’s inside.
Sandwich another shell on top to complete each macaron.
Enjoy your freshly assembled pecan macarons!
