Pear Macarons are made with white chocolate ganache and filled with pear confit and homemade caramel. These macarons are also shaped as pears. Decorated macarons with gluten free pretzel sticks to look like stem. I made printable template, that will help with pipping. Template is free and you can download down below. If you want to make more shaped macarons, you can check here. I have many free templates and videos on my You Tube Chanel.
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How to make Pear Macarons
- Make white chocolate ganache. You can also use other fillings for these macarons.
- Prepare homemade salted caramel.
- Make pear confit.
- Download and print template.
- Make macaronage using basic macaron shells recipe. I also have online video lesson how to make macaron shells using No Rest method.
- Pipe pear shaped macaron shells. Bake according instructions in the recipe.
- Decorate macaron shells with paint.
- Assemble Pear Macarons.
How to assemble Pear Macarons
When you bake and cool macaron shells, place them on parchment paper (side up). Do not place straight on the counter top (you will need to clean paint after). Mix brown or black food color with a few drops of vodka. Using paint brush and fork, drizzle color mixture over macarons shells. Let shells dry before filling macarons. Place white chocolate ganache, pear confit and caramel in separate pipping bags. This way you have everything ready to fill macarons. For stem of pears I used pretzel sticks. Get them ready as well if you are going to use. Full video how to assemble pear macarons you can watch on my You Tube Chanel.
Tips for making Pear Macarons
- You can dust macaron shells with cocoa powder after pipping. This will give amazing decor for shells.
- Use gel food coloring with few drops of vodka to decorate macaron shells.
- Ganache, pear confit and caramel could be made a day or two ahead.
- You can use homemade or store-bought pear puree.
- Use freeze dried pears to flavor shells and ganache. Check Heather’s post here.
- There are gluten free pretzel sticks if you want to use for decor, and make macarons 100% gluten free dessert.
- To make a stem for pear macarons you can use tempered chocolate or chocolate glaze.
- For macaron shells you can mix two or three colors, like I did with peach macarons.
How to store
When you assemble macarons, place them in air-tight container and refrigerate for 12 hours. Macarons need to mature before you can enjoy them. I would recommend to place pretzel stick ( if you are using for decor) right after you sandwich macaron shells. Will be difficult to insert sticks when macarons already matured.
If you make these Pear Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Gorgolzola Pear Macarons
- Salted Caramel Macarons
- Peach Macarons
- Rose Raspberry Macarons
- Pistachio Raspberry Macarons
- 1 emulsify blender
- 2 small saucepan
- 1 spatula
- 1 whisk
White Chocolate Ganache
- 226 gr white chocolate 8oz
- 80 gr heavy whipping cream 1/3 cup
- 10 gr glucose syrup
- 100 gr pear puree
- 50 gr white granulated sugar
- 5 gr Pectin NH
- 2 gr citric acid
- 100 gr white granulated sugar 1/2 cup
- 120 gr heavy whipping cream 1/2 cup
- 60 gr unsalted butter 1/4 cup
- 1 tsp sea salt
How to make White Chocolate Ganache
- In the small saucepan bring to simmer heavy cream and glucose syrup. Do not boil!
- Melt white chocolate in the microwave or using double boiler method.
- Pour hot cream mixture over melted chocolate in 3 parts, mixing with the spatula.
- Emulsify with hand blender.
- Cover with plastic wrap "to contact" and refrigerate for 6-8 hours.
How to make Pear Confit
- In the small bowl or cup mix sugar with Pectin NH.
- In the saucepan warm up pear puree and add sugar mixture. Wait until boil and cook for 30 seconds.
- Add citric acid, remove from heat and mix with the spatula.
- Transfer into pipping bag and let it cool on the countertop, then refrigerate until use.
How to make homemade caramel
- Melt sugar in a heavy bottom saucepan.
- While sugar is melting, warm up heavy cream, but do not boil!
- When sugar melted, remove saucepan from the heat. Add butter and stir to combine with the spatula. Please be careful, the mixture will be hot and bubbling.
- Add warm heavy cream and stir until completely combine.
- Add sea salt and stir again.
- Transfer caramel into flat container and cover with the plastic wrap "to contact". Keep on the countertop until cool then refrigerate.