These elegant Hazelnut Pear Macarons are filled with a Frangelico-infused fresh pear filling, which also conceals caramelized diced pear. This tiny package offers complex textures and irresistible flavors that are perfect for cooler seasons! This recipe includes a variety of resources to help you learn how to make French macarons, including a video class.
This post contains affiliate links. Full disclosure is at the bottom of the article.
Every fall, I enjoy baking with pears. Pears are a fruit I very much prefer baking with to eating fresh. Where I live, it’s difficult to find ripe, juicy pears, and properly ripening a basket of pears at home requires lots of attention and time—which I most often don’t have. Baking makes the most out of pears you would have thought were desperate cases. So, this fall, while I was brainstorming pear dessert ideas, it struck me that I’d never made pear macarons. And just like that, a new macaron recipe was born!
These elegant Hazelnut Pear Macarons are filled with a Frangelico-infused fresh pear filling. Frangelico is an Italian hazelnut and herb-flavored liqueur that supports the flavor of the ground hazelnuts used in the shells and complements the delicate flavor of the fresh pears without overpowering it. Because I always like to add a surprise bonus to French macarons, in this recipe the cream conceals caramelized diced pear. This juicy, slightly crunchy addition adds to the complex textures and flavors this tiny package offers.
Helpful Tips for Making Hazelnut Pear Macarons
Use the most flavorful pears in the filling—or swap in canned ones: Any and all ripe, aromatic pears will work in the cream filling of these Hazelnut Pear Macarons. To know which pears will deliver the best flavor, taste one first: if it’s flavorful raw, it’ll taste amazing in the cream filling. Because the flavor of pears is delicate to begin with, you want to make sure you use the most delicious specimens in this macaron recipe. If you can’t find ripe, aromatic pears, you can use canned pear halves instead. Simply pat them dry before you caramelize them in maple syrup, as the recipe instructs.
Go for crunch in the bonus pear center: The surprise diced pear center works best if you use fresh pears. Canned pears are too soft and wet, which might turn the macarons soggy. The quick caramelizing process is forgiving, though: a slightly underripe pear can still be used. Make sure to pick a firm pear variety such as Bosc, Anjou, Bartlett, or Forelle, all of which will keep their shape upon cooking.
No Frangelico? No problem. If you don’t have or can’t find Frangelico, you could substitute Amaretto to emphasize the almond flavor instead, or simply omit the liqueur completely. This Hazelnut Pear Macaron packs a lot of flavor, so it will for sure please your tastebuds even if you choose not to use the additional flavoring.
First Time Making French Macarons?
If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: a lengthy step-by-step recipe with photos to guide you through the process; a detailed troubleshooting post that’ll help you understand mishaps, should they happen; and a full video class—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!
My class is hosted on Skillshare and if you sign up using this link, you’ll get free access to the whole site for 14 days—which is just perfect to get you started on your macaron-making journey.
I designed my Skillshare class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.
I myself learned how to make macaron by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.
Over 6,000 people have taken my Skillshare class so far and the class gets overwhelmingly positive reviews, most students stating the lessons exceeded their expectations. I’m confident that this video class will enable you to create perfect macarons.
Get FREE Access to my French Macaron Video Class for 14 days: Enroll Now!
These elegant Hazelnut Pear Macarons are filled with a Frangelico-infused fresh pear filling, which also conceals caramelized diced pear. This tiny package offers complex textures and irresistible flavors that are perfect for cooler seasons!
Servings 24assembled macarons
Author Marie Asselin, FoodNouveau.com
For the Frangelico pear cream filling
3pearspeeled, halved, cored, and diced, or 6 canned pear halves, drained, patted dry, and diced
For the Frangelico pear cream filling: In a nonstick skillet, combine the diced pears and maple syrup. Set over medium-high heat and bring the syrup to a boil while stirring constantly. If using fresh pears, keep cooking and stirring until the pears are tender, about 3 minutes. If using canned pears, cook, stirring for 1 minute.
Transfer the pears to a blender or food processor. Add the lemon juice and blend until smooth. (You can also use a stick blender to make the pear puree.) Transfer the pear puree to a saucepan and set over medium heat. Whisk in the eggs, egg yolks, and sugar, then keep whisking until the mixture comes to a boil, about 8 minutes. Once the mixture boils, keep whisking vigorously for 1 minute, then take off the heat.
Whisk in the Frangelico. Strain the Frangelico Pear Cream through a fine-mesh strainer. Let the mixture cool about 15 minutes, or until lukewarm to the touch. Pour the mixture back into the blender or food processor. Add the butter and process until the mixture is smooth and emulsified, about 1 minute. Transfer the Frangelico Pear Cream to a bowl or an airtight container and let cool to room temperature. Cover and refrigerate overnight. (The Frangelico pear cream will keep, refrigerated, for up to 4 days.)
For the hazelnut macaron shells: Return the egg whites to room temperature at least an hour before making the macarons.
In the bowl of a food processor, add the almond flour, toasted hazelnuts, and powdered sugar, then process until the hazelnuts are finely ground and the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture to make sure no lumps or bigger bits of nuts are left.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, whisk the egg whites with the cream of tartar or lemon juice on medium-high speed until frothy, about 1 minute, then slowly pour in the granulated sugar. After 2 minutes, add the gel food coloring, if using. Keep beating until the egg whites are stiff, dense and creamy, about 3 minutes more.
Add the hazelnut, almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
Prepare 2 baking sheets by lining them with parchment paper. Cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
Transfer the macaron batter to a pastry bag fitted with a 1/2-inch (1.25-cm) round tip. Pipe 1 1/2-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 18 to 20 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
Let the shells cool completely to room temperature before assembling them, about an hour.
For the caramelized pear garnish: In a nonstick skillet, combine the finely diced pear, maple syrup, and lemon juice. Set over medium-high heat and bring the liquids to a boil while stirring constantly, then keep cooking, stirring from time to time, for about 3 minutes.
To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Transfer the Frangelico Pear Cream to a pastry bag fitted with a 1/2-inch (1.25 cm) round tip. Pipe some of the cream around the edge of half of the shells. Tuck a small spoonful of caramelized pears in the center of the pear cream. Close the macarons, gently pressing the second shells over the filling.
Store the assembled macarons in an airtight container and refrigerate for one night before indulging.
Always bring the macarons back to room temperature before serving.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.