Maple and Pecan Macarons

• Refrigerated

  • 3 Egg whites

• Condiments

  • 1 1/8 cup Maple syrup

• Baking & Spices

  • 4 1/3 oz Almond flour
  • 2 1/8 oz Granulated sugar
  • 1 Maple sugar, Coarse
  • 14 1/4 oz Powdered sugar
  • 5 1/4 cups Powdered sugar

• Nuts & Seeds

  • 4 1/3 oz Pecan nuts

• Dairy

  • 1 1/8 cup Butter, unsalted

• Other

  • Edible gold glitter

Found on foodnouveau.com

Ingredients

• 3 egg whites (from large eggs)
• 7 oz [205 g] powdered sugar
• 2.2 oz [62.5 g] almond flour
• 2.2 oz [62.5 g] pecan nuts
• 1 oz [30 g] granulated sugar
• 1/2 cup [125 ml] unsalted butter, or dairy-free buttery spread, room temperature
• 1/2 cup [125 ml] maple syrup
• 2 1/2 cups [625 ml] powdered sugar, sifted
• Coarse maple sugar
• Edible gold glitter

Directions

• Make the maple buttercream: Cream the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer to do so). Mix in the maple syrup. Add the powdered sugar, mixing at a low speed first, then increasing the speed and beating until the buttercream is fluffy. Transfer to an airtight container and reserve until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
• Make the shells: In the bowl of a food processor, add the powdered sugar, almond flour, and pecan nuts, and process until the pecans are finely ground. Sift mixture to make sure no lumps or bigger bits of nuts are left.
• Whisk the egg whites on medium/high speed for a minute or two, add a tablespoon of the granulated sugar, continue beating and add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy.
• Delicately fold in the nuts/sugar mixture in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.
• Prepare the baking sheet by lining them with parchment paper. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter in a pastry bag fitted with a ½-inch [1.25-cm] round tip. Pipe 1½-inch [3.8-cm] rounds of batter, evenly spaced but still close to one another as they will not expand much. If desired, sprinkle coarse maple sugar and/or edible glitter over the batter.
• Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat your oven to 275°F (135°C) with a rack set to the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.
• Let the shells cool completely to room temperature before assembling them with the buttercream, about an hour. Pair same sized shells together and assemble with buttercream. Store the assembled macarons in an airtight container and refrigerate for one night before indulging. Always bring the macarons back to room temperature before serving.
• Recipe Credit: Marie Asselin