Now that I kind of have the hang of making them, I have a bad case of macaron-aholic-mania. Yes, I made that word up. These aqua cuties were for Drew and Genevieve.
It is so much fun to think up flavor combos and color the batter. For these, I used a white chocolate base flavored with amaretto for the filling. The almond flour pairs quite nicely with amaretto!
On a recent trip to a mennonite store, I spied some pecan meal. You know where this is going, right? How about using pecan instead of almond flour in the macaron batter? A couple of good reasons for this experiment - one, I like pecans more than almonds, two, it is LOTS cheaper, and three, I like breaking rules and not following recipes to the letter.
Sad, but true.
So for this new cookie, I simply replaced the almond meal with pecan meal. It behaved exactly the same in the baking process, and I loved the flavor. Speaking of flavor, I decided to pair it with a brown sugar maple buttercream. I do not measure when making icing but what I did was cream softened butter with brown sugar. Then added pure maple syrup, some cream, and powdered sugar till I got a nice consistency.
This is tasty. Really tasty. If you like maple syrup, pecan pie, or blondies, this is the macaron for you. Or should I say pecaron, or macaran, or pecanaran?
I like making up words AND recipes. This could keep me busy for a long time...