These Pecan Maple French Macarons are a tribute to maple syrup, the natural, golden syrup that gives a sweet, special touch to any dessert. This recipe includes a variety of resources to help you successfully make macarons, including a full French Macaron video masterclass!

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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 French 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: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—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!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through 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’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

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Pecan Maple French Macarons

These Pecan Maple French Macarons are a tribute to maple syrup, the natural, golden syrup that gives a sweet, special touch to any dessert.

Prep Time:1 hour hr 30 minutes mins

Cook Time:15 minutes mins

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

Metric / US Customary

For the maple buttercream

• 113 g salted butter, room temperature
• 125 ml maple syrup
• 300 g powdered sugar, sifted

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 62 g almond flour
• 62 g unsalted pecans halves or pieces
• 30 g granulated sugar
• Coarse maple sugar optional

Instructions

• For the maple buttercream: 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 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 for at least an hour before making the macaron 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.
• Add the 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 comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits precisely 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 ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much. Lightly sprinkle the macaron shells with coarse maple sugar, if using.
• 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 13 to 16 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.
• To assemble the Pecan Maple French 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.
• STORAGE: Store the assembled Pecan Maple French Macarons in an airtight container and refrigerate overnight 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.
• SERVING: Always bring these Pecan Maple French Macarons back to room temperature before serving.

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