Pear Macarons
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Pear Macarons are made with white chocolate ganache and filled with pear confit and homemade caramel. These macarons are also shaped like pears. Decorated macarons with gluten-free pretzel sticks to look like a stem. I made a printable template that will help with piping. The template is free and you can download down below. If you want to make more shaped macarons I have many free templates and videos on my YouTube channel.
Table of Contents
Why You’ll Love This Recipe
- Macarons are gluten-free cookies. Check also Meringue Cookies.
- These macarons are fun to make. Try also Flowers or Snowman Macarons.
- Macarons may look very hard to make, but if you follow your instructions you will be surprised how easy to make them. Check also Kyiv Cake or Lemon Tart.
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 macaron using a basic macaron shells recipe. I also have an online video lesson on how to make macaron shells using the No Rest method.
- Pipe pear-shaped macaron shells. Bake according instructions in the recipe.
- Decorate macaron shells with food coloring.
- Assemble Pear Macarons.
How to Assemble
When you bake and cool macaron shells, place them on parchment paper (side up). Do not place it straight on the countertop (you will need to clean the paint after). Mix brown or black food coloring with a few drops of vodka. Using a paintbrush and fork, drizzle the color mixture over the macaron shells. Let shells dry before filling macarons. Place white chocolate ganache, pear confit, and caramel in separate piping bags. This way, you have everything ready to fill macarons. For the stems of the pears, I used pretzel sticks. Get them ready as well if you are going to use them. Full video on how to assemble pear macarons, you can watch on my YouTube Channel.
Expert Tips
- You can dust macaron shells with cocoa powder after piping. This will give amazing decor for shells.
- Use gel food coloring with a 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.
- There are gluten-free pretzel sticks if you want to use them for decorating and making macarons 100% gluten-free dessert. I used pretzel sticks in Apple and Acorn macarons too.
- 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.
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Recipe FAQs
When you assemble macarons, place them in an air-tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. I would recommend placing a pretzel stick ( if you are using it for decor) right after you sandwich macaron shells. Will be difficult to insert sticks when macarons already matured.
Freeze filled macarons in an air-tight container for up to 6 months.
This happens if macaron shells are not rested enough before baking.
There are many reasons for that. Most common are not stable meringue, incorrect folding technique, and wrong oven temperature.
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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!
Recipe Card
Pear Macarons
Equipment
- 1 immersion blender
- 2 small saucepan
- 1 spatula
- 1 whisk
- 1 stand mixer or electric hand mixer
Ingredients
White Chocolate Ganache
- 226 gr white chocolate 8oz
- 80 gr heavy whipping cream 1/3 cup
- 10 gr glucose syrup
Pear Confit
- 100 gr pear puree
- 50 gr white granulated sugar
- 5 gr Pectin NH
- 2 gr citric acid
Homemade Caramel
- 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
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 green or yellow food coloring
Instructions
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 use the double boiler method.
- Pour the hot cream mixture over the melted chocolate in 3 parts, mixing with the spatula.
- Emulsify with an immersion 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 a pipping bag and let it cool on the countertop, then refrigerate until used.
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 the sugar melts, remove the 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 combined.
- Add sea salt and stir again.
- Transfer caramel into a flat container and cover it with the plastic wrap "to contact." Keep on the countertop until cool, then refrigerate.
How to make Pear Shaped Macaron Shells
- Download and print the template.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green or yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a pastry bag with a round tip.
- Pipe Pear Shaped Macaron Shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.