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My favorite holiday dessert is pecan pie, so of course, I had to make pecan pie macarons!
Each cookie is filled with a delicious caramel that’s loaded with chopped pecans. It’s sweet, slightly gooey, and has a great texture.
I start with my Perfect Macaron Recipe and add 8 drops of chocolate brown gel food coloring to get a warm brown color. You can find the recipe and all of my tips here.
How to make the Pecan Pie Macaron Filling
The base of this macaron is a thick caramel. Start by carefully preparing the sugar and water. To prevent the caramel from crystallizing, wash the sides of the pan with a wet pastry brush.
Once the sugar reaches a deep amber color, carefully pour in the cream and butter-the mixture will boil rapidly. After the hot steam subsides, whisk the caramel for about five minutes or until it begins to thicken.
Stir in the finely chopped pecans and salt. Let the caramel cool before transferring to a piping bag.
Pipe the filling onto the bottom shell and top with a matching shell.
After you have filled the macarons, let them sit for a day or two. Something magical happens-the filling and the shells merge to form the perfect texture! Be sure to check out my Perfect Macaron Recipe for all of my baking tips and tricks!
- 134 grams granulated sugar
- 80 grams water
- 60 grams butter unsalted
- 160 grams heavy cream
- 120 grams pecans finely chopped
- 1/2 tsp salt
- In a deep, heavy bottom pan, combine the granulated sugar and water. Stir together to begin to dissolve the sugar, trying not to get too much sugar on the sides of the pan. Run a clean pastry brush along the sides of the pan with a bit of water. You want to be sure that there aren’t any granules on the edges while the sugar cooks (this can cause the caramel to crystallize).
- Cook the sugar over medium heat, without stirring or agitating the pan. Watch the sugar carefully as it begins to boil. It will start out clear then turn light amber. At this point, carefully swirl the pan to evenly distribute the sugar and color. In a matter of seconds, it will turn a deep caramel color. Turn the heat to low and carefully pour in the cream and butter. The pan will boil rapidly and there will be a lot of hot steam. Once it starts to settle down, whisk the caramel until it thickens, about five minutes
- Stir in the finely chopped pecans and salt. Set the pan aside to cool.
- Transfer cooled caramel to a piping bag.
Make the Pecan Pie Macarons
- Make one batch of Perfect Macarons and add 8 drops of chocolate brown gel food coloring to get a warm brown color.
- Pipe the filling onto the bottom shell and top with a matching shell.
- Let the macarons rest for 24 hours before enjoying!