About the Recipe
Today, I'm giving macarons a cozy twist inspired by the flavors of my favorite Swiss nut tart: nusstorte (recipe here). If you’re not familiar with nusstorte, it’s a beloved Swiss pastry filled with caramelized nuts and honey—rich, nutty, and just the right amount of sweet. I thought, why not bring a bit of that comfort into macarons?
These macarons start with a classic almond shell, but with a hint of honey powder mixed right in, adding a subtle warmth to every bite. For the filling, we’re doing a ring of caramel buttercream with a special little secret: a spoonful of pecan hazelnut filling inspired by traditional nusstorte. The combo is creamy, nutty, and perfectly sweet.
If you’re new to making macarons, don’t stress. I’ve got a few tips in the FAQs to help you get those smooth tops and classic “feet” on your shells. And the best part? These macarons only get better as they sit, so you can make them a day or two ahead if you’re planning to impress guests (or just yourself!).
Whether you’re making these as a fall treat, a tea party sweet, or just for fun, I hope you enjoy this Swiss flavored twist as much as I do!
A Unique Twist: These macarons combine the classic French cookie with the rich, nutty flavors of Swiss nusstorte—a treat you won’t find just anywhere!
Layers of Flavor: With honey-infused shells, creamy caramel buttercream, and a pecan filling, each bite has a mix of sweetness, nuttiness, and warmth.
Perfect for Fall: These macarons capture the cozy flavors of fall, making them ideal for gatherings, Halloween treats, or just a quiet afternoon snack.
Make-Ahead Friendly: Macarons only get better as they rest, so you can make them ahead and have them at their best when you’re ready to enjoy.
Eye-Catching and Elegant: These macarons are as beautiful as they are delicious, with a refined look that’s sure to impress.
What You'll Love
Ingredients
Macarons Shells:
100g almond flour
100g powdered sugar
1/2 tsp honey powder
2 large egg whites (about 70g), aged and at room temperature
1/4 tsp cream of tartar (optional, for stability)
50g granulated sugar
Buttercream Filling:
1/4 cup unsalted butter, softened
1/2 cup powdered sugar
1-2 tbsp caramel sauce
1 tsp honey (to taste)
Small pinch of sea salt (optional)
Nutty Center:
1/4 cup finely chopped pecans + hazelnuts (or nut mix of your choice)
1 tbsp honey
1 tbsp caramel sauce
1/4 tsp cinnamon (optional, for warmth)
Preparation
For the shells:
Prep: Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a small round tip.
Sift the almond flour, powdered sugar, and honey powder into a large bowl to remove any lumps.
Whip egg whites in a clean bowl. When they start to foam, add cream of tartar, then gradually add the granulated sugar until stiff peaks form.
Macaronage: Gently fold the dry ingredients into the meringue in 2-3 batches. Mix until the batter flows in a thick ribbon and smooths itself within 10 seconds.
Pipe the batter into 1-inch circles on the prepared baking sheets.
Rest: Allow the piped shells to sit for 30-60 minutes until a skin forms on top (they should feel dry to the touch).
Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing from the mat.
For the buttercream:
Beat butter until smooth and creamy.
Add powdered sugar gradually, then mix in caramel sauce, honey, and a pinch of salt. Beat until light and fluffy.
For the Nutty Filling:
Mix all ingredients in a small bowl until combined and slightly sticky. The mixture should be thick enough to hold its shape when spooned.
Adjust honey and caramel to taste; the mixture should be sweet but with a nutty texture.
Assembly:
Pipe a ring of caramel buttercream around the edge of one macaron shell.
Spoon a small amount of the nusstorte nut filling into the center.
Sandwich with another macaron shell, pressing gently to secure.
1. Why is it important to age egg whites for macarons? Aging egg whites helps reduce moisture, making them easier to whip into a stable meringue. This stability is key to achieving the smooth, shiny tops and distinctive feet of a macaron.
2. Can I use regular flour instead of almond flour? Almond flour is essential for macarons, as it gives the shells their signature texture and slight chew. Other flours can affect both the texture and the flavor.
3. What’s the purpose of adding honey powder to the shells? Honey powder infuses a hint of honey flavor without adding moisture, which can make the macaron batter too runny. This touch of honey complements the pecan caramel filling in this nusstorte-inspired macaron.
4. Why do macarons need to rest before baking? Allowing macarons to rest forms a skin on their surface, which helps create the “feet” (the ruffled edge at the bottom of each shell) during baking. Skipping this step can lead to cracking and uneven baking.
5. My macarons are hollow—what went wrong? Hollow macarons can result from over-whipping the meringue, under-mixing the batter, or baking at too high a temperature. Ensuring proper meringue stiffness and accurate oven temperature can help avoid this issue.
6. Can I replace pecans and hazelnuts with other nuts? Absolutely! Feel free to substitute with other nuts like almonds or walnuts for a different twist, but pecans and hazelnuts provide a warm, caramel flavor that’s perfect for this nusstorte style.