Traditionally, macarons are made with almond flour. I did not have almond flour. Or almonds. So. I subbed in some pecans. The key here was to make the substitution by weight, not by volume. These came out perfectly chewy and delicious. So much so that I want to try making macarons with all kinds of nuts and I encourage you to experiment as well. I hope my family is in the mood for macarons this holiday season!

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