Pecan Flour Macarons with Maple Praline - Mascarpone Filling

Prepare the Macarons

1Line two baking sheets with parchment paper. Set aside.

2In a medium bowl, combine the pecan flour (1 cup), powdered sugar (1¾ cups), and almond flour (¾ cup). Mix well.

3In a separate large bowl, beat the egg whites (4 large) with an electric mixer until foamy.

4Gradually add the granulated sugar (¼ cup) and continue beating until stiff peaks form.

5Gently fold the dry ingredients into the egg white mixture until well combined.

6Transfer the batter to a piping bag fitted with a round tip.

7Pipe small rounds onto the prepared baking sheets, about 1 inch in diameter, spacing them 1 inch apart.

8Tap the baking sheets lightly on the counter to release any air bubbles.

9Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.

10Preheat the oven to 300°F (150°C).

11Bake the macarons for 12-15 minutes, until set but not browned.

12Remove from the oven and let cool completely on the baking sheets.

Prepare the Maple Praline-Mascarpone Filling

1In a mixing bowl, beat the butter until creamy.

2Add the powdered sugar (1 cup) and continue beating until light and fluffy.

3Add the mascarpone cheese (½ cup), maple syrup (2 tablespoons), and vanilla extract (½ teaspoon). Beat until smooth and well combined.

4Fold in the chopped pecans (½ cup).

Assemble the Macarons

1Pair the macaron shells of similar size.

2Transfer the filling to a piping bag fitted with a round tip.

3Pipe a small amount of filling onto the flat side of one macaron shell.

4Place the matching shell on top and gently press down to spread the filling.

5Repeat with the remaining macarons.

6Store the macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.

7Serve chilled and enjoy!