Pecan Pie Macarons are one of those flavors that just sort of sprung from my love for pecan pie. I am not sure if it’s the crunchy pecans, or the gooey center, but Pecan Pie may just be the top spot when it comes to my pie preferences. If you love the carmel-flavored-crunch-of-nut goodness, I would bet that these will be your favorite too.
Now, I understand. There is no middle ground when it comes to pecan pie. I would even admit it (though I will deny it now) that I haven’t always been a fan. I blame it on under-developed taste buds.
So when we tried the Milk Bar Pie filling (when we used it to make a German Chocolate cake), we were surprised at how many times we went back for seconds, as that filling just pulled us in. (Yes–we had to Mac That!) Then I wondered how it would taste with all the elements of a pecan pie and we knew we had to re-create it into this macaron.
I also get a lot of inspiration from the culinary genius, Christina Tosi of Milk Bar. If I ever meet her, my life would truly be complete (not joking). We just reverse-engineered her nut-free version of a pecan pie filling.
Ingredient list for sweet Pecan Pie Macarons
- granulated sugar
- light brown sugar
- unsalted butter
- heavy cream
- vanilla extract
- egg yokes (YES! finally a use for them)
- chopped pecans–not too coarse, but not sawdust-size either
Here is some tips about making the Pecan pie filling.
Mix dry ingredients. together in mixer with paddle attachment.
Add wet ingredients.
Add pecans to the wet mixture. Hand stir it in.
Add to a prepared baking pan.
Let bake until its bubbly and a little set. It took us about 10 minutes longer.
This will firm up when it cools….and you will want to eat it by the spoonfuls. Delish!
I chose a deep blue shell to set off that carmel-colored goodness in the filling. Sometimes with macs, we can go too bland with our color choices. If you haven’t tried a deep color, give it a try now!
A few recipe notes:
Where it calls for milk powder- we just used Powdered Milk.
Baking time- We ended up baking ours for up to 10 minutes longer. It will thicken upon standing. Make sure to store in a airtight container in the fridge. I put it in a zipper food storage bag, then when I need to use it, I will cut a slit on the bottom corner and pipe directly from that bag.
Pecan Pie Macarons
- 3/4 cup granulated sugar (150 grams)
- 3/8 cup light brown sugar (90 grams)
- 2 Tbls. milk powder (10 grams)
- 1/4 cup cornstarch (12 grams) can also use corn powder
- 3/4 tsp. kosher salt (3 grams)
- 1 stick butter, melted (113 grams)
- 3/8 cup heavy cream (80 grams) or, 1/4 cup plus 2 Tbls.
- 1/4 tsp. vanilla extract (1 gram)
- 2 egg yolks
- 1 cup pecans, chopped
- Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13" with with nonstick spray. Set aside.
- Combine the sugar, brown sugar, milk powder, cornstarch and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until evenly blended.
- Add the melted butter and mix on low speed for 2-3 minutes until all the dry ingredients are moist.
- Add the heavy cream and vanilla and continue mixing on low speed for 2-3 minutes, or until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
- Add the egg yolks on low speed, mixing them until they are just combined: be careful not to aerate the mixture but do be sure is is glossy and holds together. Mix on low speed until it is.
- Add 1 cup chopped pecans.
- Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
- Use the filling right away, or store it in an airtight container in the refrigerator for up to one week.
Where it calls for milk powder- we just used Powdered Milk. Baking time- We ended up baking ours for up to 10 minutes longer. It will thicken upon standing. Make sure to store in a airtight container in the fridge. I put it in a zipper food storage bag, then when I need to use it, I cut off a slit on the bottom corner and piped directly from that bag.
Some of our other mac pie recipes that will be perfect this holiday season are: