Pecan Pie Macarons just sort of sprung from my love of 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, crunchy, nutty goodness, I would bet that these will be your favorite too.
Now, I understand that 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.
This recipe is inspired by the culinary genius, Christina Tosi of Milk Bar. She created the most amazing German Chocolate filling that inspired this macaron filling. If I ever meet her, my life would truly be complete!
Ingredients for 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)
How to Make Pecan Pie Macaron Filling
Mix dry ingredients together in mixer with paddle attachment.
Add wet ingredients.
Add pecans to the wet mixture. Hand stir it in with a silicone spatula.
Add to a prepared baking pan.
Let bake until its bubbly and a little set. It took us about 8-10 minutes, but could take longer.
This will firm up when it cools….and you will want to eat it by the spoonfuls. Delish!
How to Assemble Pecan Pie Macarons
Step 1: Make your macaron shells. I have a tried and true macaron shell recipe with step-by-step instructions that help make it easy!
Step 2: Make your filling.
Step 3: Once they filling is cooled, scoop little balls and place onto each macaron. Top with another macaron shell.
Step 4: Devour!
If you’re craving more pie macarons, here are a few more delicious pie macaron recipes!
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.
The instructions say to add butter but I don’t see it on the ingredient list. What is the exact amount? Thank you!!💙
Barb Charon says
Thanks, Sheila, for bringing this to our attention. We fixed it!
OMG it is so good!! Thanks 💕
Ana Laura says
Me gustaría saber la temperatura de la.coocion de los macarons. He leído 285° pero me gustaría saber si después debo bajar la temperatura. Muchas gracias espero lo lean…
Jeanne Trieger says
Is the filling recipe proportioned for the 36-42 completed cookies in your shell recipe?