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Pecan pie macarons recipe

Pecan Pie Macaron Filling

All the flavors of a pecan pie in a macaron!
Prep Time: 15 minutes
Cook Time: 20 minutes
Keyword: fillings, macarons
Makes: 50 Macarons
Author: Corey Grimsley


  • 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 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.
  • Transferring 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!
Did you try this recipe?Let me know how it was!