Pear Macarons

5 from 1 vote

Pear Macarons are made with white chocolate ganache and filled with pear confit and homemade caramel. Template included in the post.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 198kcal

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.

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.

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.

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 275^oF (134^oC) -300^o F (150^oC) 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.

Use an immersion blender to make the ganache. Do not skip this step.

Macarons need to mature in the fridge for 12-24 hours before you can enjoy them.