Cinnamon Pecan Macaron have the flavor of those fair cinnamon pecans in a macaron cookie. They’re packed with pecan and cinnamon flavors with a hint of caramel in the filling.
This recipe is sponsored by Millican Pecan. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
So, remember when I told you I thought I needed a pecan recipe for the Millican pecan sponsor? This is that recipe. I didn’t realize, when I added this recipe, that the previous 2 already had pecans in there. That’s what I get for not completely doing my research when I write these recipes on the signup sheet.
Then again, it is #ChristasCookies week and I typically make a macaron for this event. And with receiving the pecan meal from Millican, you had to know I would make a pecan-based macaron. Their pecan meal is perfect for macaron and really has great flavor!
The first time I made macaron with more than just almonds I made my own nut meal. It was pistachios and then peanuts and then pecans. Back then, I didn’t know about other nut meals. Heck, they might not have even made them back then. Or maybe they did and it was just a specialty ingredient.
I still want to make macaron out of macadamia nuts. I wonder if there’s macadamia nut meal. I’ll have to look that up. I plan on making my own, but if there’s a premade version, that would be easier. Yes, my brain is running rampant this morning because it’s 3:45 am and I have been up almost an hour.
I just had to check and there’s quite a few not flours out there. Pistachio, cashew (YUM!), hazelnut, walnut, peanut, chestnut (very interesting!), Brazil nut, and of course almond flour. Chestnut. That’s one I didn’t even think about. I wonder what it tastes like in a macaron. That might be on the blog in the near future.
I have walnuts in the freezer because I planned on making macaron with them. Guess I don’t have to now! Putting the nuts in the freezer is a trick I learned in the first macaron class I took in Sur La Table. Mom sent me there as a birthday present so I could learn how to make these cookies the proper way.
Putting the nuts in the freezer solidifies the fats that are in there making them easier to turn into nut meal. With some of the higher fat nuts like macadamia nut, you will probably just wind up making nut butter if you don’t freeze them first. And you still have to be careful when making the nut meal with any nut. I would put the blade in the freezer, too, to prevent the room temperature blade from turning your nuts into butter instead of meal.
These cinnamon pecan macaron are a nod to those cinnamon pecans you get at the fair. I added a little caramel to the buttercream for that rich flavor to enhance the cinnamon pecan shells. And those shell, I have to tell you, taste like those delicious pecans from the fair!
Anyway, for the Derby pie I made my own pecan meal and it smelled delicious baking but didn’t maintain that pecan flavor when they came out of the oven. The butter pecan macaron smelled amazing and kept their flavor. I’m convinced it’s because of the Millican nut meal.
And these cinnamon pecan macaron have great pecan flavor, too!
I don’t know why I was surprised, but I really was. Sometimes I imagine how these cookies will taste in my head and sometimes I nail it and sometimes I don’t.
The pepperoni pizza macaron? Nailed it! The berry sangria? Not so much. It’s the sangria part that just doesn’t come through. I mean, it doesn’t taste like wine. At all. But the shells taste like delicious berries! Don’t get me wrong on that one. I’ll have to find a better wine based buttercream to put in the middle.
No matter how many times I make macaron, I am like a kid in the candy store when I see those pretty little feet form. There’s only been a few times where that hasn’t happened since I took the course. And, of course, it’s always because of something I put in the meringue. Like the butter pecan macaron.
I made those cookies, I kid you not, four times. And the first time they didn’t come out I had my suspicions it was the less than par butter extract. When they say you have to be careful with oils and alcohols in your meringue, they’re not kidding! Not that I added it to the meringue while making it. They never would have formed stiff peaks if I had. But I did add it to the shells which kept them from forming feet.
So, if your flavoring has high alcohol or oil content, you might want to keep it to the buttercream instead of adding it to/ the shells. Which really sucks sometimes because the success and the only reason everyone raves about my macaron is that I do flavor the shells. This is a missed opportunity in the commercial macaron market.
I get why, though. It’s not cost effective to add flavoring to their mass produced macaronage. But they could split them out, like they do for color, and add flavorings then. I’ve done that with the berry sangria macaron. One half is strawberry and the other half is blueberry. Yes, the blueberry didn’t really do as well because those berries don’t freeze dry like strawberries. Just throwing that out there.
That just means when I go pro, I will corner the market and have more success with my mac truck. It’s a pipe dream. Maybe if I win the lottery and don’t have to work for a living and can career paths and start a macaron truck. That I will call Mac Truck. I wonder if Mack Truck would mind my copying their branding. Hmm….
For the shells:
- 2 ounces almond meal
- 2 ounces Millican pecan meal
- 7 ounces powdered sugar
- 1 teaspoon ground cinnamon
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams granulated sugar
For the buttercream:
- 1/2 cup butter flavored shortening
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon meringue powder
- 2 teaspoons caramel sauce
- 1 teaspoon cinnamon
- 2 to 3 teaspoons whipping cream
- Pulse the powdered sugar and the almond flour 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.
- Pour 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated.
- Continue adding the nut mixture and folding until all the almond mixture 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.)
- Transfer the batter to a large piping bag 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, 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 no longer wiggle.
- Remove from heat and allow to cool completely before filling.
- Place the butter shortening in the bowl of a stand mixer (or large mixing bowl) along with the meringue powder, cinnamon, and caramel sauce. Beat until creamed together.
- Slowly add the powdered sugar a half cup at a time until thicker than desired.
- Add 2 to 3 teaspoons of the heavy whipping cream until the desired consistency is reached.
- Pipe buttercream on one shell and top with a shell of matching size.
For the shells:
For the buttercream:
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 226Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 55mgCarbohydrates 34gFiber 1gSugar 32gProtein 2g
Thursday Christmas Cookie Recipes
- Candy Cane Cookies by Blogghetti
- Cherry Coconut Jumbles by That Recipe
- Chocolate Chip Pecan Wedding Cookies by Family Around the Table
- Cinnamon Pecan Macaron by A Kitchen Hoor’s Adventures
- Cran-Raisin Oatmeal Cookies with Grape Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Grinch Cookies by Simply Inspired Meals
- Grinch Shortbread Bites by An Affair from the Heart
- Hot Cocoa Cookies by Sweet Beginnings
- Nutty Spiced Ginger Cookies by Making Miracles
- Slice n’ Bake Chocolate Covered Peanut Butter Cookies by Books n’ Cooks
- White Chocolate Cranberry Oatmeal Cookies by Swirls of Flavor
- Winter Pecan Horns by Kate’s Recipe Box
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
Prize 1: Tower of Treats from Millican Pecan Company
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices
In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.
Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.
Prize 3: A Set of Baking Pans from Anolon
Established in the 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.
Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.
Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.
Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages.
Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.