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.
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
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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!
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