Oh, butter and pecans—what a glorious combination! When I first ventured into the world of French pastries, macarons were the holy grail. They seemed so delicate, so refined, and I always thought they would be too challenging to recreate at home. Fast forward to today, and here I am gifting the world (or at least my family and friends) with these delightful Butter Pecan Macarons. This particular recipe has a sweet spot in my heart because it combines the nutty flavor of pecans with a buttery cream filling, making every bite melt in your mouth. Trust me, once you taste these, you’ll be hooked!
Every time I make these, I’m reminded of that one time I made them for my best friend’s birthday. Let’s just say the macarons didn’t make it to the party because I may have over-sampled them—who can resist such a treat? So whether you’re whipping them up for a special occasion or a sweet afternoon treat, let’s dive into the details of creating these beautiful bites of joy!
What’s in Butter Pecan Macarons?
- Powdered sugar: This ingredient gives macarons their sweetness and helps create a smooth shell. Be sure to sift it for the best texture.
- Almond flour: This is the secret to the signature chewy texture of macarons. I prefer finely ground almond flour, and brands like Bob’s Red Mill do the trick perfectly.
- Egg whites: Room temperature egg whites whip up beautifully, giving you that glossy meringue that holds everything together.
- Granulated sugar: This sweetener is added to the egg whites to create structure and strength in the meringue.
- Vanilla extract: A classic flavor booster that adds a warm sweetness.
- Butter extract: This complements the pecans wonderfully and elevates the butter flavor of the filling.
- Salt: Just a pinch to balance all the sweetness in the macarons.
- Unsalted butter: Softened to room temperature; it creates a creamy filling that’s just divine.
- Heavy cream: This adds richness to the filling, making it smooth and luscious.
- Finely chopped pecans: These add that irresistible nutty flavor and crunch to the cream filling.
- White chocolate: Used as a drizzle for decoration; it adds sweetness and that pretty finishing touch.
- Crushed pecans: A little sprinkle on top promotes visual appeal and extra crunch.
Are Butter Pecan Macarons Good for You?
Well, let’s be real—their primary purpose is pure indulgence! But let’s not feel guilty! Pecans have their perks, providing healthy fats, and proteins. The fresh ingredients like heavy cream and unsalted butter bring a richness that comforts the soul. Just remember, moderation is key! If you find yourself polishing off an entire batch (which I’ve been known to do), maybe pair them with a nice herbal tea to balance it out! And they do look so classy on a dessert tray—who would dare to turn down a macaron at a gathering?
Ingredients List
- For the Macaron Shells:
- 1 ¾ cups (210g) powdered sugar
- 1 cup (100g) almond flour
- 3 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon butter extract
- Pinch of salt
- For the Butter Pecan Cream Filling:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract
- ½ cup (60g) finely chopped pecans
- For Topping:
- ½ cup (90g) white chocolate, melted
- ¼ cup (30g) crushed pecans
How to Make Butter Pecan Macarons?
- Prepare the Macaron Shells: Sift together the powdered sugar and almond flour into a bowl and set aside. In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar and continue to beat until the mixture forms stiff peaks and becomes glossy.
- Fold in the sifted almond flour and powdered sugar mixture in three additions, being careful not to deflate the meringue. Add the vanilla and butter extracts.
- Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove air bubbles. Let the macarons sit uncovered at room temperature for about 30-60 minutes, until they form a skin.
- Bake the Shells: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they are firm and have developed a “foot”. Allow to cool completely on the baking sheet.
- Make the Butter Pecan Cream Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and butter extracts, and continue to beat until fluffy. Fold in the chopped pecans.
- Assemble the Macarons: Pair the macaron shells of similar sizes together. Pipe a dollop of the butter pecan cream filling onto the flat side of one shell, then gently press another shell on top.
- Decorate: Drizzle the melted white chocolate over the assembled macarons using a fork or piping bag. Immediately sprinkle crushed pecans on top of the chocolate before it sets.
- Mature the Macarons: For the best flavor and texture, refrigerate the macarons in an airtight container for at least 24 hours and allow to come to room temperature before serving.
Sweet Secrets for Perfect Butter Pecan Macarons
- Make sure to accurately weigh your ingredients for consistent results; baking is a science, after all!
- Feeling adventurous? Switch it up by trying different fillings like chocolate ganache or even fruit-flavored cream.
- Store leftover macarons in an airtight container in the fridge for up to a week, but they probably won’t last that long!
Baking these Butter Pecan Macarons will surely impress your guests and brighten your day. I promise you’ll get hooked and want to share the love with everyone you know! So put on your apron, let your creativity soar, and enjoy this delightful journey into macaron magic. Don’t forget to come back and share your results; I can’t wait to hear how yours turn out!
