Pecan Macarons with Maple Buttercream

Macarons have skyrocketed in popularity lately and it's for good reason. They are so so  good. 

Of course it helps that they are ridiculously adorable. I mean look at them. They are cute little sandwiches! And as an added bonus, they are incredibly diverse; as far as flavorings go, they are as unlimited as your imagination.

The only thing is, macarons are impressively finicky. I've been making pistachio macarons for years now and being completely honest, some batches still occasionally turn out looking like hatched dinosaur eggs, even though I prepared them in no discernibly different way.

Even still, these things are just so damn good, I can't be deterred. They are the kind of cookie that vanishes as parties, that everybody marvels at, and that even the most ardent sweet haters can't resist. 

Nowadays, I have a few tricks up my sleeve when it comes to baking macarons that I'll share below. Hopefully with these little shortcuts, you can whip up a batch of tasty macarons too.



Pecan Macarons with Maple Buttercream 
Yeilds about 20 sandwiches 
(recipe adapted from Martha Stewart)


1 cup sifted powdered sugar
3/4 cup pecan flour*
2 aged egg whites, room temperature**
Pinch of cream of tartar
1/4 cup granulated sugar
Maple Buttercream (recipe below)



Lay parchment paper down on two large cookie sheets.

With the whisk attachment of and electric mixer, whisk eggs until foamy. Add the cream of tartar and beat until soft peaks form. Add the granulated sugar and beat until stiff peaks form. You'll know you are there when the white keep their shape.

With a spatula, fold in the powdered sugar and the pecan flour until combined. Transfer to a piping bag and and pipe disks about 1 1/2 inches in diameter. Once you've piped all the batter, tap the cookie sheet against the counter or table to shake loose any trapped air bubbles.

Preheat the oven to 375 degrees.

Allow the piped cookies to sit at room temperature for half an hour while a skin to forms. This is what makes the feet of the macarons.

Once the 30 minutes are up, place one sheet into the oven and reduce the temperature to 325 degrees. Bake for 10-12 minutes, rotating the pan halfway through. They are done baking when they are crisp and firm.

Return the oven temperature to 375 before baking the next sheet. Be sure to lower the temperature back to 325 once the cookies go in.

Allow the cookies to cool on the pan then transfer to a cooling rack. Once all the cookies are done, match them up in pairs by their size to prepare for the filling.


*For the ground pecan flour, You'll need about a cup and a half of chopped pecans. Pour the pecans into a food processor and pulse 3 seconds at a time until the nuts look finely ground. Be careful of pulsing too long or the oil in the nuts will turn everything to paste.

Once the pecans are finely ground, sift the pecan flour. Measure out 3/4 cup and reserve any extra, including the thicker pieces that don't get sifted for the buttercream.

**This step isn't required but I find it greatly helps in the success of the final product. For best results, you need to prepare these a few days before, but even a few hours helps.

To age them, place the two egg whites in a small container, I used a mason jar. Lay plastic wrap over the top, sealing tight, and poke a bunch of holes with a toothpick to allow air flow. Place in the fridge for a few hours to up to a few days. This process removes excess water and helps the white beat into stiff peaks.



Maple Buttercream


1/4 cup butter (1/2 stick), softened
1/4 cup powdered sugar 
1 1/2 tablespoons maple syrup
1/4 leftover ground pecans (optional)


In a bowl, beat together all ingredients until fully combined. Spread a scant 1/2-1 tablespoon buttercream onto the flat side of a macaron and sandwich with its pair. 

Macarons are best served the day they are filled but will keep for a few days in the refrigerator.