Mastering Hazelnut Pear French Macarons: An Exquisite Seasonal Recipe
Indulge in the sophisticated flavors and intricate textures of these Hazelnut Pear French Macarons. Each delicate meringue shell, crafted with finely ground hazelnuts, cradles a luxurious Frangelico-infused pear cream. But the delight doesn’t end there: hidden within the creamy filling are tender, caramelized diced pears, offering a delightful surprise with every bite. This unique combination delivers a truly complex and irresistible dessert, perfectly suited for the cozy ambiance of cooler seasons. This comprehensive recipe guide is designed to empower both novice and experienced bakers, featuring a wealth of resources including a full French Macaron video masterclass to ensure your baking success.
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When the craving for French macarons strikes—both the joy of making them and the pleasure of savoring their delicate flavors—my mind often drifts to timeless classics such as rich dark chocolate, vibrant pistachio, and decadent salted caramel. Yet, my most inventive and cherished macaron concepts are deeply rooted in the changing seasons. As spring arrives, I find myself drawn to the fresh zest of strawberry and rhubarb macarons. Summer inspires me to highlight the luscious sweetness of berries. Come autumn, I gravitate towards comforting profiles like apple and warm spices, which evoke a sense of coziness. And throughout the colder months of winter, my thoughts are filled with the bright, refreshing notes of citrus fruits, from lemon to honey orange.
The Inspiration: Pears and the Magic of Autumn Baking
Every fall, without fail, I eagerly anticipate the opportunity to bake with pears. Interestingly, I distinctly prefer cooking and baking with pears over eating them fresh. Living in a region where truly ripe, exceptionally juicy pears are a rarity, and the process of perfectly ripening a basket at home demands a level of attention and time I often lack, baking provides the ideal solution. It allows me to transform even the most stubbornly firm pears into something wonderfully tender and flavorful. This past autumn, as I brainstormed new dessert ideas featuring this versatile fruit, a realization dawned on me: I had never ventured into making pear macarons. The concept immediately sparked my creativity, and thus, a brand-new, irresistible macaron recipe was conceived!
These elegant Hazelnut Pear French Macarons are more than just a sweet treat; they are a symphony of flavors and textures. The star of the show is a luscious, Frangelico-infused fresh pear filling. Frangelico, an exquisite Italian hazelnut and herb liqueur, plays a crucial role here. Its subtle hazelnut notes perfectly echo and enhance the flavor of the ground hazelnuts used in the macaron shells, creating a cohesive taste experience. Crucially, it complements the delicate sweetness of the fresh pears without ever overpowering it. To elevate this macaron to an even higher level of delight, I always strive to add an unexpected bonus. In this recipe, the creamy pear filling thoughtfully conceals a generous scattering of caramelized diced pear. This juicy, slightly crunchy addition introduces an exciting textural dimension, contributing to the complex and utterly irresistible profile that this tiny, exquisite package offers.
Essential Tips for Crafting Perfect Hazelnut Pear French Macarons
Achieving macaron perfection, especially with a nuanced flavor like hazelnut pear, benefits greatly from a few key insights. These tips will guide you in selecting the best ingredients and mastering the techniques for an outstanding result.
- Maximize Pear Flavor in the Cream Filling: The foundation of this macaron’s unique taste lies in its pear cream filling. For the most profound flavor, always opt for ripe, highly aromatic pears. Before incorporating them into the filling, perform a simple taste test: if a raw pear is bursting with flavor, it will be truly exceptional in your cream. Given the inherent subtlety of pear flavor, using the most delicious specimens is paramount for this macaron recipe. Should you struggle to find ripe, flavorful fresh pears, fret not! Canned pear halves serve as an excellent alternative. Just remember to thoroughly pat them dry before caramelizing them in maple syrup, as directed in the recipe, to prevent excess moisture.
- Ensure a Satisfying Crunch with the Bonus Pear Center: The delightful surprise of a diced pear center truly shines when using fresh pears. Canned pears, while suitable for the cream, tend to be too soft and moist, which could potentially compromise the delicate texture of the macaron shells, leading to sogginess. A slightly underripe, firm fresh pear, however, is ideal and forgiving in the quick caramelizing process. Prioritize firm pear varieties such as Bosc, Anjou, Bartlett, or Forelle, as these will admirably retain their structural integrity and provide that coveted textural contrast upon cooking.
- Frangelico Alternatives: While Frangelico beautifully complements the hazelnut and pear flavors, it’s not strictly essential. If Frangelico is unavailable or if you prefer an alternative, consider substituting Amaretto liqueur. Amaretto will introduce a lovely almond note, which also pairs wonderfully with both pear and hazelnut, albeit with a slightly different nuance. Alternatively, you can simply omit the liqueur entirely. These Hazelnut Pear French Macarons are so rich in natural flavor that they are guaranteed to please your palate even without this additional flavoring.
First Time Making French Macarons? Your Comprehensive Guide
Embarking on your first macaron-making journey can seem daunting, as these delicate confections are known for their finicky nature. However, with adequate preparation, careful reading, and visual guidance, success is absolutely within reach. I’ve meticulously developed a suite of resources to support you every step of the way, ensuring you feel confident and prepared before you even begin.
- Start with my detailed step-by-step tutorial, complete with illustrative photos. This guide visually breaks down each stage of the macaron-making process, making complex steps easy to understand.
- Familiarize yourself with my thorough troubleshooting guide. This invaluable resource will help you identify and rectify common mishaps, allowing you to learn from potential challenges and prevent them in future batches.
- I highly recommend watching my 30-minute French Macaron Video Masterclass before you make macarons for the very first time. There is no substitute for observing an expert in action when it comes to mastering proper techniques. This is precisely how I honed my own skills over a decade ago, and it’s the proven method by which thousands of my students have achieved macaron mastery. Visual learning is incredibly effective for delicate baking tasks like this.
Introducing the FREE French Macaron Video Masterclass
Unlock the secrets to crafting perfect French macarons right in your own kitchen with my detailed video masterclass. Previously a premium offering on an educational platform where it garnered thousands of 5-star ratings from satisfied students, this comprehensive masterclass is now available to everyone for absolutely FREE and with unlimited viewing! This is my gift to all macaron enthusiasts worldwide, helping you achieve your baking dreams ❤️
My French Macaron Video Masterclass is intelligently structured into 14 easy-to-digest lessons, designed to transform you into a macaron expert in no time. Whether you’re a novice baker eager to acquire new impressive skills or an experienced chef looking to perfect a challenging and elegant dessert, this masterclass is for you. Allow me to personally guide you through every critical aspect: from selecting the essential equipment you need and understanding the important steps to follow, to mastering the precise techniques required and deftly avoiding the potential pitfalls that can arise. You have the flexibility to watch the videos at your own pace, practice the techniques as many times as needed, share your progress with a community of fellow aspiring macaron makers, and reach out to me with any questions you might encounter along your baking journey.
I am genuinely confident that by following this video class, you will gain the knowledge and skill necessary to create impeccable French macarons consistently. Don’t wait—watch the class now!
If you find my French Macaron Masterclass beneficial and enjoyable, please consider giving it a “like” on YouTube. Your support helps other passionate macaron lovers discover this valuable free resource. Thank you for your kindness, and happy baking!
Pin Recipe
Hazelnut Pear French Macarons
Ingredients
For the Frangelico Pear Cream Filling
- 3 pears, peeled, halved, cored, and diced, or 6 canned pear halves, drained, patted dry, and diced
- 15 ml pure maple syrup, or honey
- 5 ml freshly squeezed lemon juice
- 2 large eggs
- 2 large egg yolks
- 200 g granulated sugar
- 15 ml Frangelico liqueur, or Amaretto, or 1 tsp (5 ml) vanilla extract
- 170 g unsalted butter, cut into small cubes, room temperature
For the Hazelnut Macaron Shells
- 100 g almond flour
- 30 g toasted and peeled hazelnuts (see note on selecting flavorful pears)
- 210 g powdered sugar
- 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
- 30 g granulated sugar
- 2 drops yellow gel food coloring (optional, for vibrant shells)
For the Caramelized Pear Garnish
- 80 ml finely diced firm pear
- 30 ml pure maple syrup, or honey
- 5 ml freshly squeezed lemon juice
Instructions
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For the Frangelico Pear Cream Filling: In a nonstick skillet, combine the diced pears and maple syrup. Place over medium-high heat and bring the syrup to a boil, stirring constantly. If using fresh pears, continue cooking and stirring until the pears are tender, which typically takes about 3 minutes. If using canned pears, cook, stirring for 1 minute.
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Transfer the cooked pears to a blender or food processor. Add the lemon juice and blend until a smooth puree is formed. (Alternatively, you can achieve a smooth pear puree using a stick blender.) Pour the pear puree into a clean saucepan and set it over medium heat. Whisk in the large eggs, egg yolks, and granulated sugar. Continue whisking diligently until the mixture comes to a full boil, typically around 8 minutes. Once boiling, maintain vigorous whisking for an additional minute, then immediately remove from heat.
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Whisk in the Frangelico liqueur (or your chosen alternative). Pass the Frangelico Pear Cream through a fine-mesh strainer to ensure ultimate smoothness. Allow the strained mixture to cool for approximately 15 minutes, or until it is lukewarm to the touch. Return the mixture to the blender or food processor. Add the cubed room temperature butter and process until the mixture is perfectly smooth and emulsified, which should take about 1 minute. Transfer the prepared Frangelico Pear Cream to a bowl or an airtight container and let it cool completely to room temperature. Cover and refrigerate overnight to allow it to firm up and flavors to meld. (This Frangelico pear cream can be stored, refrigerated, for up to 4 days.)
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For the Hazelnut Macaron Shells: **Crucially, ensure your aged egg whites return to room temperature at least an hour before you plan to start making the macaron batter.**
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In the bowl of a food processor, combine the almond flour, toasted and peeled hazelnuts, and powdered sugar. Process the mixture until the hazelnuts are very finely ground and thoroughly incorporated with the flours and sugar, typically requiring 30 seconds to a minute. Sift this mixture meticulously to guarantee that no lumps or larger bits of nuts remain, which is vital for smooth macaron shells.
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In the bowl of a stand mixer equipped with the whisk attachment, or a large bowl if using a hand mixer, begin whisking the room temperature egg whites on medium-high speed until they become frothy, about 1 minute. Gradually, slowly pour in the granulated sugar. After beating for approximately 2 minutes, add the yellow gel food coloring, if you are using it to enhance the visual appeal. Continue beating until the egg whites achieve a stiff, dense, and creamy meringue consistency, which will take about 3 more minutes. The meringue should hold firm peaks.
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Add the sifted hazelnut, almond, and powdered sugar mixture to the stiff meringue. Using a flexible spatula, begin the macaronage process by gently folding in the dry ingredients. Carefully slide your spatula all the way to the bottom of the bowl and bring the mixture back up to the top. Perform this gentle folding motion about 6 times to initially incorporate the dry ingredients, then continue folding for a total of approximately 14 strokes. The goal is to reach a “lava-like” consistency where the mixture drops from the side of the spatula in a slow, continuous ribbon. Begin testing for this “ribbon stage” early to prevent overfolding, which can lead to flat macarons.
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Prepare two baking sheets by lining them with clean parchment paper. Trim the parchment paper precisely so it fits the bottom of the sheet, ensuring the macaron shells will bake flat and evenly. If desired, slide macaron templates under the parchment paper for consistent sizing.
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Transfer the prepared macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round piping tip. Carefully pipe 1 ½-inch (3.8-cm) rounds of batter onto the prepared baking sheets. Space them evenly, though they can be relatively close as they will not spread significantly.
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Gently slide the macaron templates out from under the parchment paper, if you used them. Allow the piped macaron shells to rest on the baking sheets at room temperature for 20 to 30 minutes. This crucial resting period forms a protective skin, which is essential for developing the characteristic “feet.”
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Preheat your oven to 275°F (135°C) with an oven rack positioned in the middle. Bake each sheet of macaron shells for 18 to 20 minutes, or until the shells are firm on their “feet” and resist slight movement when gently tapped with the tip of your finger. Baking time can vary slightly depending on your oven.
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Once baked, allow the macaron shells to cool completely to room temperature on the baking sheets before attempting to remove them or assemble them. This typically takes about an hour and prevents breakage.
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For the Caramelized Pear Garnish: In a nonstick skillet, combine the finely diced firm pear, maple syrup, and lemon juice. Place over medium-high heat and bring the liquids to a boil while stirring constantly. Continue cooking, stirring occasionally, for about 3 minutes until the pears are slightly softened and caramelized.
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To Assemble the Macarons: Carefully pair same-sized macaron shells together and arrange them side by side on your work surface. Transfer the chilled Frangelico Pear Cream to a pastry bag fitted with a round piping tip. Pipe a ring of cream around the edge of half of the shells. Into the center of each cream ring, gently tuck a small spoonful of the caramelized diced pears. Close the macarons by gently pressing the second shells over the filling, creating a beautiful sandwich.
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STORAGE: For optimal flavor and texture development, store the assembled Hazelnut Pear French Macarons in an airtight container and refrigerate for at least one night before indulging. This “maturation” period allows the filling to soften the shells, resulting in that iconic chewy-crisp macaron texture.
French macarons will keep beautifully, refrigerated, for up to 3 days. For longer storage, you can freeze these assembled macarons in an airtight container for up to 1 month. However, if you choose to freeze them, I strongly recommend omitting the caramelized pear garnish from the center, as the moisture from the frozen and thawed pears risks turning the delicate shells soggy.
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SERVING: Always bring these Hazelnut Pear French Macarons back to room temperature for about 15-20 minutes before serving. This allows the filling to soften slightly and the flavors to fully bloom, offering the best possible tasting experience.
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