These Pecan Maple Macarons are a tribute to maple syrup, the liquid, natural, golden syrup that gives a sweet, special touch to any dessert.
This post contains affiliate links. Full disclosure is at the bottom of the article.
Maple and pecans are a match made in heaven. In Quebec, we have a great community of more than 10 000 maple producers providing us with genuine maple products all year round. Don’t try to serve me maple-flavored, or worse, corn syrup! There’s nothing like the real thing and these Pecan Maple Macarons are a real tribute to this sweet delicacy.
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:
And a full how-to 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!
I designed my Skillshare class both for novice bakers who want to learn new skills as well as 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 macarons by watching a friend making them for me repeatedly, and I believe watching a 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!
Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add the maple syrup and mix until smooth. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully. Beat on medium-high speed until the buttercream is smooth and fluffy. Transfer to a pastry bag fitted with a small round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
For the macaron shells:
Return the egg whites to room temperature at least an hour before making the macarons shells.
In the bowl of a food processor, add the powdered sugar, almond flour, and pecans, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture in a fine mesh strainer to make sure no lumps or bigger bits of nuts are left. Discard the larger bits that remain in the strainer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks.
Using a spatula, gently fold the nut and sugar mixture into the meringue in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain.
Stack 2 baking sheets and line the top sheet 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 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much. If desired, lightly sprinkle the macaron shells with coarse maple sugar.
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 in the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.
Let the shells cool completely to room temperature before assembling them, about an hour.
To assemble the maple pecan macarons:
Pair same sized shells together and set side by side on a work surface. Pipe some maple buttercream over half of the shells. Close the macarons, gently pressing the second shells over the filling.
SERVING: Always bring the pecan maple macarons back to room temperature before serving.
STORAGE: Store the assembled macarons in an airtight container and refrigerate for one night before indulging. French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: 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.