An In-Depth Guide to Making Perfect Macarons : with a Texas Twist!

Written By Nadine Madrigal

Discover > Texas Recipes > An In-Depth Guide to Making Perfect Macarons : with a Texas Twist!

Texas is known for many things, but one of the most popular Texas treats is undoubtedly pecan pie. The rich flavor of Texas pecans (how long do pecans last?) and the sweet, syrupy filling have made it a staple at festivals, fairs, and family gatherings throughout Texas. Now you can take your love of Texas pecan pie to the next level with this exclusive recipe for a Pecan Pie Flavored Macaron! With Texas pecans and deliciously sweet buttercream between two chewy macaron shells, it's sure to be a hit at your next Texas gathering. So enjoy a Texas-size slice of heaven with Pecan Pie flavored Macarons!

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The Most Infamous Cookies

Macarons are certainly the most infamous cookies due to the challenge of making them! They're not only famed for being one of the most delicious cookies ever to exist but also as one of the trickiest to make. Macaron making is an art form that requires mastering different techniques, such as discovering a workflow that works for you and understanding each batter's consistency from meringue to batter to the finished product.

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Of course, bakers know all this and take extra care when baking macarons, as they want their creations to come out perfectly—and they usually do! In my opinion, this makes macarons one of the best cookies in Texas—and the world.

Cara’s Macarons, which is located in Orange, Texas, specializes in making traditional and custom-made macarons. These macarons are perfect for occasions that require food that is elegant, unique, and memorable.

The Different Macaron Techniques: Swiss, Italian, and French

Making macarons can be intimidating, but with the right recipe, it's more approachable than you'd think. 

Swiss Meringue Method

The Swiss Meringue Macaron Recipe has become a go-to among bakers and professional chefs alike because not only is the result delicious, but it also offers some wriggle room when it comes to consistency. By heating the sugar (how long does sugar last?) and egg whites using a double boiler before mixing them with almond flour (how long does almond flour last?) and powdered sugar, you create a delicious meringue of perfectly malleable texture. Need something less sweet? Want to add something unique to your shells? The Swiss Meringue Macaron Recipe allows for all that! Best of all, every batch of these yummy treats looks as pretty as they taste!

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French Meringue Method

The French method is considered by many to be the easiest of the three. To create a delectable French macaron, you must whip the egg whites until they are stiff and then fold in a mixture of almond flour (how long does flour last?) and powdered sugar. Then, depending on what flavors you add ahead of time, you can customize these sweet treats without having to learn any challenging skills like boiling sugar or tempering eggs. Once you've become accustomed to the process, creating delicious French macarons will almost be second nature!

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Italian Meringue Method

Making Italian meringue takes precision and patience. The process begins with making a sugar syrup out of water and sugar, which needs to be heated to the temperature of a soft ball stage (238ºF-240ºF). While this happens, you must whip egg whites to achieve soft peaks. As soon as the syrup reaches the desired temperature, it must be added to the soft peaks whites while they are still being whipped. This process has to continue until the meringue can form stiff peaks, a task that can take some time due to how much the meringue needs to cool down. Additionally, you should mix some egg whites with powdered sugar and almond flour to make a paste. Once it's ready, it should then be folded into your meringue mix for best results.

Tools for Making Macarons

Silicon Mats

My macaron-making journey has taken me through many different products – until I discovered silicon mats. Silicon mats provide an ideal surface for macaron making, as they yield crispy shells with a perfect caramelized bottom. Once the baking process is complete, you lift the sheet off the tray, providing effortless removal and cleaning up your macarons.

The flexibility of the matt allows for easy piping and forming, so it simplifies this laborious process. No more messy parchment paper! With the help of tools like silicon mats, making macarons can be pretty enjoyable.

I highly recommend purchasing silicon mats online for a convenient shopping experience!

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Piping Tip

Achieving the desired look of a macaron can be tricky, which is why picking the right tools for your macarons is key. For regular round macarons with a size between 1.5 to 2 inches, using a 0.25-inch or 0.5-inch piping tip is perfect for getting the ideal cookie shape and size. However, to pipe my macarons most effectively, I alternate between the two tips to ensure the results are up-to-par with my expectations each time.

If you're looking for a piping tip, buying it online is your best bet!

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Baking Pan

Making macarons is a delightful stepping stone into the world of baking. Still, you'll need the right tools to do it properly. The baking pan is one such tool and is vital. For macarons, aluminum pans are recommended; they are not only fantastic heat conductors but also cool relatively fast and provide an even bake that won't cause your macarons to crack or for their feet to spread out.

To achieve even better results than that, look for light-colored aluminum pans - silver ones are a great choice - as dark ones can retain too much heat and cause your macarons to come out differently than intended.

When it comes to getting the best deals, buying a baking pan, online is the way to go!

Sheet pans are one of the most versatile pieces of cookware in your kitchen. TexasRealFood gives you a Guide to Sheet Pans and the Best for Every Budget.

Kitchen Scale

Accurate measuring when baking has always been one of the more challenging aspects, but with macarons, it's even more critical. That is why a kitchen scale is an absolute must when making macarons. Not only should you accurately measure each ingredient, like almond flour and powdered sugar, but it's essential also to weigh them out precisely to get the balance right. Too little almond flour or powdered sugar will make your shells cracked and brittle.

On the other hand, too much of either can result in bumpy shells, which don't look very presentable! The importance of weighing each ingredient for your perfect macaron shell cannot be overstated!

For the most extensive selection, I suggest buying a kitchen scale online!

Ingredients for Pecan Pie Macarons

Ingredients for Macaron Shell:

  • Powdered sugar

    •  This will aid in the flavor and structure of the finished macarons.

  • Almond flour

    • Be sure that you are using almond flour and not almond meal.

  • Egg whites

    • Your egg whites at room temperature will make it easier to whip them.

  • Granulated Sugar

    • Sugar will give structure to the beaten egg whites.

  • Pecans

    • Use a food processor to get them finely crushed or you can also crush them by hand.

If you can’t find these ingredients in your local markets, you can order powdered sugar, almond flour, and granulated sugar online!

Ingredients for Brown Sugar Pecan Buttercream:

  • Powdered Sugar

    • This sweetens and firms up the icing.

  • Unsalted Butter

    • Make sure to whip the butter until lump-free.

  • Heavy Cream

    • This will make the buttercream extra creamy and pipable.

  • Vanilla Extract

    • Vanilla is a must in baked goods, just like salt. 

  • Brown Sugar

    • This will help give the french macarons the pecan pie flavor.

  • Pecans

    • See the above note.

Save time and effort by ordering vanilla extract and brown sugar, online!

Here's a rundown of the healthiest natural sweeteners you can use for your coffee, tea, and dessert baking.

Tips for Making a Perfect Macaron

Macarons require a few unique tips to make them perfect. 

  • Avoid setting up your macaron baking session on a humid day; the humidity will make them too difficult to handle, and they won't turn out as beautiful as you'd like. 

  • Be careful not to over-mix the batter either--you only want to macaronage until a figure 8 shape can be made with the batter. 

  • Make sure to wipe down the bowl with vinegar before adding egg whites; even a tiny bit of dish soap or fat could restrict the whipping process. 

  • Remember to let the macarons rest so their flavors can mature properly. 

  • Once you've filled your finished product, set them aside for 12 hours or longer--your taste buds won't regret it!

Baking is, in fact, a skill dependent on lots of intricate details and basic rules. Here are the 5 Basics of Baking You Need to Know.

Pecan Pie Macaron Recipe

Ingredients

For Pecan Macaron Shells: 

  • 1 2/3 cup (200 grams) powdered sugar

  • 1 cup (110 grams) almond flour

  • 3 large (100 grams) egg whites

  • 1/4 cup (50 grams) granulated sugar

  • chopped pecans as needed

For Brown Sugar Pecan Buttercream:

  • 4 tablespoons (56 grams) unsalted butter softened

  • 1 cup (113 grams) powdered sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons (40 grams) brown sugar packed

  • 1/4 cup (28 grams) chopped pecans

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Instructions

For Pecan Macaron Shells: 

  • Line a baking pan with a silicon mat. If you don't have one then you can also use parchment paper. Set aside.

  • Using a food processor, pulse the powdered sugar and almond flour until thoroughly combined and rid of lumps. You can sift the ingredients together if you don't have a food processor.

  • In a medium bowl, prepare the swiss meringue. On top of a water bath, the egg whites until frothy. Slowly add the sugar and continue mixing until all the sugar has dissolved. Transfer to a mixer and beat until stiff peaks form. This is when you pull the beater out, and the meringue stands up firmly. It should only fall or jiggle a little if you move the beater. If you want to add food coloring, do it now, but add it sparingly, or you will make the meringue too liquidy.

  • Add the meringue to the dry ingredients and fold gently with a silicone spatula. This process is called macaronage. You will know the batter is ready when thoroughly combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. 

  • Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared baking pan.

  • Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick for popping any remaining air bubbles. If desired, sprinkle the chopped pecans on top of the wet macarons.

  • Let the pecan macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is humid outside, this process will likely take longer.

  • Preheat the oven to 280 degrees F. 

  • Place the macarons on the middle rack of the oven and bake for 5 minutes; rotate the cookie sheet, bake for another 6 minutes, turn the cookie sheet again, and bake for 6 minutes—12 minutes in total. 

  • Remove from the oven and let it cool completely.

  • If the macarons were baked correctly, they should easily peel off the silicone mat.

Don't miss out on the ease and convenience of purchasing parchment paper, food processor, mixing bowl, silicone spatula, piping bag, and cookie sheet online!

For Brown Sugar Pecan Buttercream:

  • Beat the butter until it is very soft and creamy. The butter needs to be soft or your buttercream won't be as fluffy as it should be.

  • Add half of the powdered sugar. Beat until thoroughly combined.

  • Add the rest of the powdered sugar and the vanilla. Beat on medium speed for 5-6 minutes.

  • Add the brown sugar and chopped pecans. Mix to combine.

  • If the buttercream is too thick, add the heavy cream or milk, 1 tablespoon, until it reaches the desired consistency.

For Pecan Pie Macaron Assembly:

  • Transfer the buttercream frosting to a piping bag fitted with a piping tip.

  • Pipe your desired amount of icing onto the inside of one macaron shell.

  • Sandwich with another macaron shell on top.

Get into the Holiday Season with This Pecan Pie Recipe

 
Yield: 25 Macarons
Author: Nadine Madrigal
Pecan Pie Macarons

Pecan Pie Macarons

Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M
Take your love of Texas pecan pie to the next level with this exclusive recipe for a Pecan Pie Flavored Macaron! With Texas pecans and deliciously sweet buttercream between two chewy macaron shells, it's sure to be a hit at your next Texas gathering.

Ingredients

For Pecan Macaron Shells
  • 1 2/3 cup (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granulated sugar
  • chopped pecans as needed
For Brown Sugar Pecan Buttercream
  • 4 tablespoons (56 grams) unsalted butter softened
  • 1 cup (113 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons (40 grams) brown sugar packed
  • 1/4 cup (28 grams) chopped pecans

Instructions

For Pecan Macaron Shells
  1. Line a baking pan with a silicon mat. If you don't have one then you can also use parchment paper. Set aside.
  2. Using a food processor, pulse the powdered sugar and almond flour until thoroughly combined and rid of lumps. You can sift the ingredients together if you don't have a food processor.
  3. In a medium bowl, prepare the swiss meringue. On top of a water bath, the egg whites until frothy. Slowly add the sugar and continue mixing until all the sugar has dissolved. Transfer to a mixer and beat until stiff peaks form. This is when you pull the beater out, and the meringue stands up firmly. It should only fall or jiggle a little if you move the beater. If you want to add food coloring, do it now, but add it sparingly, or you will make the meringue too liquidy.
  4. Add the meringue to the dry ingredients and fold gently with a silicone spatula. This process is called macaronage. You will know the batter is ready when thoroughly combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off.
  5. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared baking pan.
  6. Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick for popping any remaining air bubbles. If desired, sprinkle the chopped pecans on top of the wet macarons.
  7. Let the pecan macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is humid outside, this process will likely take longer.
  8. Preheat the oven to 280 degrees F.
  9. Place the macarons on the middle rack of the oven and bake for 5 minutes; rotate the cookie sheet, bake for another 6 minutes, turn the cookie sheet again, and bake for 6 minutes—12 minutes in total.
  10. Remove from the oven and let it cool completely.
  11. If the macarons were baked correctly, they should easily peel off the silicone mat.
For Brown Sugar Pecan Buttercream
  1. Beat the butter until it is very soft and creamy. The butter needs to be soft or your buttercream won't be as fluffy as it should be.
  2. Add half of the powdered sugar. Beat until thoroughly combined.
  3. Add the rest of the powdered sugar and the vanilla. Beat on medium speed for 5-6 minutes.
  4. Add the brown sugar and chopped pecans. Mix to combine.
  5. If the buttercream is too thick, add the heavy cream or milk, 1 tablespoon, until it reaches the desired consistency.
For Pecan Pie Macaron Assembly
  1. Transfer the buttercream frosting to a piping bag fitted with a piping tip.
  2. Pipe your desired amount of icing onto the inside of one macaron shell.
  3. Sandwich with another macaron shell on top.

Nutrition Facts

Calories

115

Fat

5 g

Sat. Fat

1 g

Carbs

17 g

Fiber

1 g

Net carbs

17 g

Sugar

16 g

Protein

2 g

Sodium

8 mg

Cholesterol

5 mg

Percentages are based on a diet of 2000 calories a day.

 
Nadine Madrigal
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