Butter Pecan Macaron have pecans in the shells and butter flavor in the buttercream. They were so good they VANISHED!! The intoxicating butter flavor with the sweet pecan shells are irresistible.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
This macaron recipe had me perplexed. Yes. Even though I’ve made macaron successfully and have many macaron flavors I can still get trumped and have issues with the macaronage batter. I made this recipe three times before finally coming to one conclusion. Which I’ll tell you about in a minute.
I was thrilled to get pecan meal from Millican pecans. While I can make my own, it’s so much easier to have it sent to you as part of an event. I received some for another event this winter and made some delicious bourbon pecan pie cookies that were out of this world!
However, I was going to make these cookies for that event but couldn’t get the batter to work out. So, I started my trouble shooting checklist. After the first batch didn’t turn out, so I put the pecan meal in the freezer.
Why did I freeze my nuts?
Because nuts that have a higher fat content have more fat in them. Fat is essentially oil and lots of oil will kill these cookies. Besides, when you process them with the almond meal and powdered sugar, the pecan meal could turn into pecan butter if you’re not careful. Freezing the nuts helps solidify the oils prevent nut butter from forming.
Well, that didn’t work! Then I thought maybe I had too much pecan meal in there. I liked to keep at least half of the combination almond meal. Maybe the 2 ounces of pecans was too much. So, I used 1 ounce of pecan meal in the next batch. Yeah, that didn’t work either.
That was batch number three. It took me three batches to figure out what the problem was all along. And I should have realized it initially because I know many dos and don’ts of making macaron. Besides, I’ve talked about how finicky this batter truly is. Especially as I try many different things to flavor the shells with.
Beware of extract in your batter!
The final batch I omitted the cheap butter extract in this batch. After batch 2 I had a sneaking suspicion but just wanted to be sure. This batch had no butter in the batter. The butter flavor is in the buttercream filling only. I think if I had a higher quality butter flavoring it would not be an issue. That’s a theory I will have to try later. Because I have another flavor in mind with butter as the theme.
The reason you have to be careful with what you add to the batter is because meringue is finicky. It’s not really the cookies so much as it is the meringue that makes up most of the batter in the cookies. It doesn’t like too much oil. So, you should be careful what kind of cocoa powder you use. I talk about that in the espresso mocha macaron. That is the only chocolate macaron recipe I’ve made so far.
The batter doesn’t like too much alcohol either.
When I omitted the butter extract in the batter and added it ot the buttercream, I realized I made the right call with skipping the butter flavoring in the shells. The aroma of alcohol smacked me in the face when I made the filling. No, the buttercream doesn’t taste like it has that much alcohol in it, but you can smell it when you’re making the buttercream. Of course, that’s only if you use inexpensive butter extract.
But this isn’t the last of the butter flavoring with macaron. I have an idea for another one that sounds delicious. I promise it will be worth the wait! Just think of all the things you can have that’s sweet and butter flavored. That’s about all I will say on that topic. But it sounds delicious in my and my blogger friends think it would be a great idea! So, stay tuned.
These cookies were also a win because I made buttercream that help up and didn’t squish out when people ate them. Yes. I suck at buttercream. It’s usually too thin and as people eat the cookies it oozes out with every bite. The problem is I don’t want to make a FULL batch of buttercream and have a ton of it left over. And following a ratio to cut the buttercream into a smaller batch really wasn’t doing it for me.
So, I did some more searching and researching on the internet – well, Pinterest to be honest – and finally found a potential solution! I was thoroughly excited to try this little trick with the buttercream and had high hopes with it being just what I was looking for.
What is my buttercream trick?
Meringue powder. Simple as that. It makes sure that I don’t make it too runny. It keeps the consistency thick and delicious. And, meringue powder can also be used in making royal icing in case you want to decorate your macaron cookies. It’s a win win in my book!
Not only were these cookies a success in finally getting their pecan goodness to have the epic feet and chewy shells, but they’re a success in the buttercream category, too. I want to say they’re the most successful macaron I’ve made, but I don’t want to sell myself short in that respect. I’ve had a few really excellent successes. And I would chalk this one up to one of the few perfect macaron recipes I’ve made.
For the shells
- 2 ounces almond meal
- 2 ounces pecan meal
- 7 ounces powdered sugar
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams sugar
For the buttercream
- 1/2 cup butter flavored shortening
- 3 - 4 cups powdered sugar
- 1 teaspoon meringue powder
- 1/2 teaspoon butter extract
- 3 to 4 tablespoons heavy cream
For the macaron:
- Pulse the 7 ounces powdered sugar, 2 ounces almond flour, and the 2 ounces of pecan meal together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
- Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch (anywhere from 30 to 45 minutes depending on humidity in the air), bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
- Remove from heat and allow to cool completely before filling.
For the buttercream:
- Place the butter shortening in the bowl of a stand mixer (or large mixing bowl) along with the butter extract and meringue powder. Beat until creamed together. Slowly add the powdered sugar one cup at a time until thicker than desired. Add 3 to 4 tablespoons of the heavy whipping cream until the desired consistency is reached.
- Pipe buttercream on one shell and top with a shell of matching size. Pour sprinkles in a bowl and roll the macaron in the sprinkles to decorate.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 426Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 12mgSodium 45mgCarbohydrates 89gFiber 1gSugar 86gProtein 3g
Monday #SpringSweetsWeek Recipes
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- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!
So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Prize #1: Millican Pecan is giving one winner a Tower of Treats!
Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800’s at the junction of the San Saba and Colorado Rivers. He received much recognition for his experiments that altered the course of the pecan industry. His efforts also helped to establish San Saba as the “Pecan Capital of the World.” From this location, they developed many great pecan varieties. They established a prosperous orchard that serves customers well, even to this day. Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002. Visit https://millicanpecan.com/ to learn more about pecans, find delicious recipes, and buy their amazing pecans and pecan products.
Prize #2: Door County Coffee is giving one winner 20 full-pots of coffee and a Door County Coffee mug. Full pots will consist of seasonal flavors, flavored coffee, and non-flavored coffee.
Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They roast over 100 types of coffee, all on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.
Prize #3: Dixie Crystals is giving one winner a set of Nordic Ware Bundt Pans. This set contains one Chiffon Bundt Pan and one Vaulted Cathedral Bundt Pan perfect for decorative baking. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.
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Established in 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.
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Prize #5: Fresh April Sprinkles is giving one winner their choice of three 4 ounce bags of sprinkles! Winner can choose from favorites like the Birthday Party Blend, Cotton Candy Blend, Pink Lemonade Blend, and so many others!
Lynn April, the food blogger at Fresh April Flours, founded Fresh April Sprinkles in the summer of 2019. They produce small batch, hand blended sprinkles in a suburb outside of Philadelphia. Their sprinkle blends are carefully crafted with beautiful desserts in mind. They also offer custom blended sprinkles just for you! Visit https://freshaprilsprinkles.com to see the collection of sprinkles available or to find recipes from Lynn!
Prize #6: Adams Extract is giving one winner an Adams baking pack with 4-6 items including their amazing 4oz Adams Best® Vanilla Flavor. This prize package is great for anyone who loves to bake!
John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, Texas. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more. To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com.
Prize #7: Deiss Kitchenware is giving one winner a kitchen utensil prize package! The winner will receive a digital thermometer, a grater, an apple slicer and corer set, and a 5 piece utensil set! Deiss Kitchenware is a small, family driven company. They believe it’s easy to cook with pleasure when you have the right tools. This company will bend over backwards to make you happy and the president of the company will even answer your letters! They create easy to use, innovative, and reliable products for use in your kitchen. To learn more about the company and the products they sell visit https://deisskitchenware.de/.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #SpringSweetsWeek recipes.
All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All winning entries get checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Seven (7) winners are randomly selected. The prize packages are sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway.
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