Pecan Praline Macarons | Pecan topped French Macaron Shells with Pecan Praline Filling

[@lilaleiloucha2838]

🤤 magnifique ! J'aime tellement vos vidéos ❤

[@mariarugolo2487]

I'm always so afraid of making macarons - but watching this, you make it seem like a real possibility for me. Thank you for that. I've no doubt the praline filling puts these over the top. I'm hoping you have an indepth video for making the macarons. Thank you for this great tutorial. ❤️

[@hb7282]

She does! Here is a link to part one kzbin.info/www/bejne/bXvOcnaEd6mEpsU

[@MaddieBrehm]

I’m so happy to hear that, and I hope you give macarons a try!! They are certainly intimidating, but they are also so so fun to make! I have a three part series about macarons for beginners, and you can also look for my videos labeled “Start to Finish” which include the entire meringue process etc :) I hope it helps!

[@alibobi6189]

You Can make traductions WE have n't inderstand

[@seanmartinez8415]

I'm going to try this praline and add some coffee liqueur like Mr. Black for a bit of bite/sharpness

[@MaddieBrehm]

Ooo yum! That sounds like a great addition!

[@emilysargent5615]

Thanks! Not much but appreciate all you share!

[@MaddieBrehm]

Thank you so so much! I really appreciate it! ♥️♥️♥️

[@vermillion9nelson188]

Thank you for the video. Just curious, how do you keep the shells from browning? Even baking at 270°F and covering with parchment paper, my plain shells get brown really fast. Any tips are appreciated! (I use a silpat but am in Colorado so maybe it's a high altitude thing?)

[@MaddieBrehm]

Hmm I’m not sure, but I would recommend playing around with the temperature, placement in your oven, baking mat, baking tray and even macaron recipe if you are having a hard time with browning! It’s not something I have had trouble with before so I’m not really sure!

[@lindaang7814]

Maddie, what temp did u dry your almond flour and how long? Tia 🙏💗

[@MaddieBrehm]

You can really do it however you want, but I usually do 300-325 F for 8-15 minutes!

[@sevdafurkan_]

Hello, I am writing from Turkey What is the material for which you wrote "whites" in the Macaron shell section in the description? Since I don't know the language, there was no translation, I couldn't understand it. I hope I can do like this one day. you are amazing 🌸💐💓

[@MaddieBrehm]

You can always assume that whites means egg whites in a pastry recipe :)

[@sevdafurkan_]

@@MaddieBrehm How could I not understand this? 🤦🏻‍♀️🤦🏻‍♀️ thank you 🌸

[@mirnazein4626]

Hello i want to know if i can make it on ganache instead of butter cream ?

[@MaddieBrehm]

You could try, but the result and flavor profile would be very different! If you want it to feel like a dorayaki macaron I definitely would stick to buttercream

[@rubyc.4311]

Thanks for sharing this video. I'm definitely making this for my holiday flavor. What is your base buttercream? I'm curious how sweet does this get with the amount of caramel. I love caramel in anything😊

[@MaddieBrehm]

Thanks for watching! You can use any buttercream as a base-I usually use my Swiss meringue or Italian meringue buttercream! You can find them in my other videos, including the link below to my caramel macarons :) I really don’t think the addition of the caramel makes them much sweeter, but I guess it’s all about your personal taste!

[@rubyc.4311]

@@MaddieBrehm thank you. I love swiss meringue, it's my go to buttercream😊

[@olgashmtv1875]

Maddie what do you do with all your macarons?! Do you sell them? I would love to try some if you do!!!

[@MaddieBrehm]

Haha yep when I’m home in Minneapolis I do sell some, otherwise I give them to friends and family-especially if they are macs I’m using for recipe testing or filming, or while I’m away from home!

[@melodymcleod5742]

So I did this recipe but with toasted cashews instead. I cannot develop a paste for the life of me! Do these nuts not have enough natural oil or something?

[@MaddieBrehm]

Yep nuts all have very different amounts of oils so I’m not surprised! When you change the variety of nut you will likely need to change the ratio of sugar and you might also want to or need to add in a bit of a neutral oil like grapeseed while you are blending it!

[@anitaparikh6415]

Can I just put the piping bags with the buttercream, sea salt caramel…. In a container in the freezer for later use?

[@MaddieBrehm]

You can! Just make sure both ends are sealed very well. Personally I prefer to use something like a ziplock bag or a container with a tight seal, but you can do what works best for you!

[@anitaparikh6415]

@@MaddieBrehm, thank you. I never thought of it being open with the tip. Also, it would not be airtight