- 7 ounces powdered sugar
- 4 ounces ground pecans
- 4 ounces egg whites, room temperature
- 3 ½ ounces granulated sugar
- ⅛ teaspoon cream of tartar
- 8 ounces granulated sugar
- ¼ cup water
- 1 teaspoon salt
- 1 tablespoon light corn syrup
- 5 ounces heavy cream
- 8 ounces unsalted butter, room temperature broken into small pieces.
- Preheat oven to 300°F and place rack in lower section of the oven.
- Line baking sheets with parchment paper or silpats. Make sure they fit flat on the bottom of the pan.
- Put pecans and powdered sugar into a food processor bowl. Pulse into a fine powder. Sift the mixture onto parchment paper to remove any large particles. Resift until all large particles are gone.
- Make meringue. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until just foamy. Add cream of tartar. Whip to incorporate. Gradually add sugar, stopping to scrape the sides as needed. Beat until stiff peaks form.
- Use a spatula to fold in ⅓ of the ground pecan mixture. Fold in the rest of the pecan mixture at a time. As you fold in the rest of the pecan mixture, smear the mixture along the side of the bowl. Repeat until the batter becomes shiny and flows like lava.
- Transfer the batter to a pastry bag fitted with a ½ inch round tip. Hold tip ½ inch above parchment paper and pipe about a 1½ inch circle. After the pan is complete, sharply rap the pan on the counter to remove air bubbles. Let macarons sit for about 45 minutes until skin forms on the top.
- Bake macarons one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 14-16 minutes. Carefully slide the parchment sheets onto a wire rack to cool the macarons. Use a spatula to remove macarons from parchment sheets.
- Combine sugar, water, salt, and corn syrup in a heavy saucepan. Stir once to combine then bring to a boil over medium heat.
- Cook until mixture turns a deep golden brown.
- Remove from heat and gradually add cream. Stir vigorously until smooth. Be careful when adding cream because it will boil violently.
- Transfer to a stand mixer fitted with a paddle attachment. Mix on medium speed until cooled to room temperature (about 20 minutes).
- Reduce the speed to low and add butter one piece at a time. Beating after each addition.
- Once butter is added, increase speed to medium high and beat until fluffy.
- Pipe a small amount of buttercream onto one side of each macaron. Top with the other side.
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