Adapted from Tartelette
- 3 Egg Whites (about 90g, at room temperature)
- 40 g White Caster Sugar
- 200 g Icing Sugar
- 55 g Almonds
- 55 g Pecans (plus 20g to sprinkle on top)
- 1/2 tsp Cinnamon
- 70 g Unsalted Butter
- 50 g Maple Syrup
- 200 g Icing Sugar (more depending on the consistency)
- Oven to 150C. In a mini processor, blitz the almonds and pecans together. Even if the almonds are already ground, grind until super fine. Mix with the icing sugar and cinnamon and put aside.
- In a bowl of a clean stand mixer, add the egg whites and mix until they start to foam up. Gradually add the caster sugar and continue to whisk until you have a glossy meringue. You want glossy not a dry foam.
- Fold in the nut mixture into the meringue, be light with the mixture but make sure there are no pockets of icing sugar not mixed in.
- Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto a macaroon mat or parchment paper lined baking sheets. Sprinkle the chopped pecans on top of the wet mixture.
- Let the macaroons sit out for 30 minutes to an hour to harden their shells, this is important not to just put in the oven straight away or you won’t get the classic macaroon look and bake for 20 minutes.
- Let cool completely before removing from the mat or parchment. Also, a tip from Mother FoodNerd, don’t lift off the paper but peel back off. This works like a charm.
- While they cool, make the filling. Beat the butter and maple syrup until smooth and gradually add the icing sugar until you have a thick icing, more or less icing sugar mix be needed. Spoon into a piping bag with a plain nozzle.
- Pipe filling on the bottom of half of the macaroons and sandwich with an uniced half.
- Stand back and admire your handy work while filling in your face with these sweet treats.
- Category: Dessert
- Method: Baking
- Cuisine: American, French