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by Josée Fiset

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rustic fleur de sel caramel macarons

Forget those perfect multicoloured Parisian macarons that require an incredible amount of dexterity. Instead, let’s bake a more forgiving version: the rustic macaron. The classic French creation uses almonds, but here, we’re using pecans. For the filling, anything goes: fleur de sel caramel, jam or nut butter. And you can buy the pecans pre-ground in bulk-food stores or grind them yourself using a food processor.

Preparation : 15 minutes

Baking : 15 minutes

Efficiency : About 20 macarons


chocolate variation


1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.

2. Prepare the meringue: In a medium bowl, using an electric hand mixer, beat the egg whites with 3 oz. (90 ml) of the sugar until soft peaks form. Stir in the vanilla. Set aside.

3. In a small bowl, combine the pecans with the remaining 3 oz. (90 ml) sugar and the salt. Using a spatula, gently fold mixture into the meringue.

4. Using a pastry bag fitted with a plain tip, pipe macarons measuring about 2 in. (5 cm) in diameter on the prepared baking sheet, spacing them about 1 in. (2.5 cm) apart. If you intend to add a topping to the macarons after they’re baked, flatten them slightly with your fingers moistened with water, so they can serve as a base. Sprinkle with ground pecans.

5. Bake in centre of the oven for 15 to 18 minutes, or until slightly golden. Let cool on a rack. Serve macarons as is or topped with the filling of your choice.

chocolate variation

1. Use the same preparation method, but gently fold the melted chocolate into the meringue at the same time as the ground pecan mixture.


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