Instructions

1. Begin by preparing your workspace. Ensure that your baking sheets are lined with parchment paper or silicone baking mats. Preheat your oven to 300°F (150°C).
2. In a large mixing bowl, sift together the almond flour, powdered sugar, and cocoa powder. This will help to aerate the mixture and remove any lumps, ensuring a smooth macaron shell.
3. In a separate clean and dry bowl, whip the egg whites using an electric mixer on medium speed until they become frothy.
4. Gradually add the granulated sugar to the egg whites, continuing to whip on medium-high speed until stiff peaks form. This should take about 5-7 minutes. The mixture should be glossy and hold its shape when the beaters are lifted.
5. Gently fold the dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the egg whites too much; you want to maintain the airy texture. Fold until the mixture is well combined and flows like lava.
6. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, about
7. 5 inches in diameter, leaving space between each macaron to allow for spreading.
8. Once all the batter is piped, gently tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for about 15-30 minutes, or until a skin forms on the surface. They should not stick to your finger when touched.
9. While the macarons are resting, chop the pecans finely. This will be used for the filling.
10. After the macarons have rested, place them in the preheated oven and bake for 12-15 minutes. The macarons should rise and form a “foot” at the base. Keep an eye on them to ensure they do not overbake.
11. Once baked, remove the macarons from the oven and let them cool completely on the baking sheets before transferring them to a wire rack.
12. While the macarons are cooling, prepare the filling. If you haven't made the chocolate ganache yet, heat 1/2 cup of heavy cream until just simmering, then pour it over 1/2 cup of chopped chocolate. Let it sit for a few minutes, then stir until smooth. Allow the ganache to cool until it thickens slightly.
13. To assemble the macarons, pair them up by size. Pipe a small dollop of chocolate ganache onto the flat side of one macaron, sprinkle a few chopped pecans on top, and then gently press another macaron on top to create a sandwich.
14. Once all macarons are assembled, let them sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the ganache to set.
15. Serve the Chocolate Pecan Pie Macarons chilled or at room temperature. Enjoy your delicious French treat!