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 9x13" 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.
SweetMacShop Macaron Shells
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper -- search for online -- then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Some of our other mac pie recipes that will be perfect this holiday season are: