Butter Pecan Macarons

These butter pecan macarons have a light, macaron shell filled with a brown butter pecan buttercream, then drizzled with white chocolate! They have that classic southern butter pecan flavor in every bite!

Course Dessert

Cuisine French, Southern

Diet Gluten Free

Prep Time 2

Cook Time 15

Resting Time 45

Total Time 3

Servings filled macarons

Calories 120kcal

Author Kyleigh Sage

Equipment

Ingredients

Macarons

100 grams egg whites room temperature
¼ teaspoon cream of tartar
60 grams granulated sugar
200 grams powdered sugar sifted
110 grams almond flour sifted

Buttercream

113 grams unsalted brown butter room temperature
180 grams powdered sugar
2 tablespoons heavy cream as needed
¼ teaspoon rum extract optional
¼ cup finely ground pecans

Topping

57 grams white chocolate melted
ground pecans

US Customary - Metric

Instructions

Macarons

Sift together almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Match up your shells before filling, and then turn one side over. If desired, drizzle with some melted white chocolate and sprinkle with some extra ground pecans.

Buttercream

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened brown butter and powdered sugar until smooth.
Slowly add in the cream until fully combined. Then add in the rum extract and beat the buttercream for 3-4 minutes on high speed until light and fluffy.
Then fold in the finely ground pecans.
Pipe the brown butter pecan buttercream in the center of the macarons and top with the decorated shell.
Put the assembled butter pecan macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]

Notes

Tip: Clean mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you skip this step, your meringue may not form).

Nutrition