Wednesday, March 9, 2011

Pecan Pie Macarons

Got Egg Whites? I did. I had about a dozen egg whites left over from using the yolks in Lemon Curd Tarts for a catered benefit this weekend. So, what's a girl to do? Make Macarons, of course.


About this time, last year, I took a wonderful Macaron Workshop with Helene of Tartelette. Since then, I've made many different kinds and if you haven't tried making them yet Helene has an update to her wonderful tutorial (just click here).

I've actually been tinkering with this particular flavor idea (a macaron with the taste combo of Mama's Pecan Pie) since Thanksgiving and here it is March. Of course, being from the South; any day is Pecan Pie day.

(Macaron ingredients are adapted from "Tartlette" and the ingredients are in weights as that's the most accurate measure here, but you can also use a conversion chart online : here is one)

90 g. Egg Whites
200 g. Powdered Sugar
60 g. ground almonds
50 g. ground pecans
25 g. brown sugar

1) In a large bowl, sieve the ground almonds, ground pecans and powdered sugar.

2) In a mixing bowl, whip the egg whites until foamy and slightly stiff, then add in brown sugar and continue to whip until stiff.

3) Fold the dry ingredients into the whipped whites, incorporating completely until the consistency is like lava.

4) Fill a large pastry bag with the macaron lava and pipe small even rounds onto a silpat or parchment covered baking sheet.

**Optional- Sprinkle lightly with minced pecans

5) Allow them to set out to dry the tops for 30-45 minutes.6) Cook in a preheated oven 300F for about 18 minutes.


1/3 cup sugar
3 Tbls. water
2 Tbls. Butter
1/3 cup Cream
Pinch of nutmeg and cinnamon
1/4 cup chopped pecans

1) In a saucepan, heat the sugar and water on low, stir until the sugar dissolves.
2) Continue to cook on Med. without stirring, until amber colored.
3) Carefully stir in the butter and cream (adjust the cream to your desired thickness) then stir in nuts.Allow to cool, then use as filling in Pecan Pie Macarons.


Susan said...

What pretty macarons and a priviledge to have had a class with Helene. Lucky duck! I love macarons and these look so yummy. Thanks for sharing your recipes

Susan said...

Wow! Your Macarons look perfect! A friend just gave me some Duck Eggs which she says whip fuller than Chicken Eggs, so I think I just found my inspiration for what to make with them!

Mary @Delightful Bitefuls said...

These may be the most beautiful creations I have ever seen! Not to mention... pecan pie? Swoon!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Mandy said...

these sound amazing!!

Nancy said...

Those macarons are gorgeous!!! I love the flavor combination too!!!

I have yet to master the macaron but for these I may just have to give it another go!!

anna said...

Love this idea! What an inventive flavor for macarons.

Anonymous said...

Oh my gosh these look incredible! I've been wanting to make macarons for a while now but haven't found the perfect flavor. I think I found it with yours. Can't wait to taste them!

Patricia @ ButterYum said...

Absolutely fabulous idea - LOVE IT!!


Helene said...

They are simply breathtaking Cathy!
I want to come back to L.A!!

Pernilla -Bli min jäst said...

They look amazing and it sounds sooo good with pecan!!! :)