Macarons with Praliné Filling

The invention of pralines dates back to the 17th century and is most often attributed to Clément Jaluzot, master chef to César de Choiseul, Comte du Plessis-Praslin (1598-1675).

Chef Jaluzot is said to have hit upon the idea of coating almonds with caramelised sugar, producing a sweet and crunchy treat that delighted his employer’s palate.

The new sweets soon became known as “praslines,” and various adaptations have been used in chocolate-making and pâtisserie ever since.

Jaluzot went on to open a shop in Montargis (Loiret department), where pralines are now a regional speciality.

Another version of the story claims that pralines were invented by a different cook in the employ of the Comte du Plessis-Praslin, Clement Lassange, who, after being asked by his boss to invent something new, came up with the idea after seeing one of his assistants scraping some melted sugar from the bottom of a pot.

In any event, it is the Comte du Plessis-Praslin whose name was immortalised.

When it was exported to Louisiana by French immigrants, the recipe was adapted, and today what are called “pralines” in America are an entirely different confection, made with pecans and cream. In Belgium, the term “praline” refers to filled chocolates.

Traditional pralines have many uses in chocolate-, cake- and pastry-making,

Pralin” is a fine powder (or paste) made by grinding a mixture of caramelised almonds and hazelnuts. When this mixture is ground until the nut oils are released and a paste is formed, it is known as “pâte praliné.”

With the addition of chocolate, the mixture is simply called praliné (or pralinoise).

Praliné paste is very easy to make at home using a blender or food processor. The paste can then be used to make delicious praliné ganache, for example.

The theme for this month’s Mactweets Mac Attack Challenge is “Macarons of the Season.” And so, inspired by autumn harvests and hazelnuts, here is a recipe for macarons with smooth and velvety praliné filling.

macarons au praliné

Macarons au Praliné (Macarons with Praliné Filling)

For the shells, I used my trusty chocolate macaron recipe, reducing the cocoa powder to just one teaspoon in order to obtain a lighter colour.

To make the praliné paste, I followed this recipe from Chocolat & Caetera. The scaled-down recipe (which appears below) can easily be adapted to suit any requirements. Just remember to use equal weights of sugar and nuts.

Praliné paste recipe


  • 125 grams (4.5 ounces) sugar
  • 62.5 grams (2 1/4 ounces) hazelnuts
  • 62.5 grams (2 1/4 ounces) almonds


  1. Put all the ingredients in a saucepan, mix thoroughly and place over medium heat.
  2. Stir until sugar is completely melted and caramelised, taking care not to scorch the hazelnuts and almonds!
  3. Pour the caramelised mixture onto a sheet of parchment paper (or silicone mat) and spread it out flat using a rubber spatula. Allow to cool completely until hardened.
  4. Break into small pieces, place in a food processor and crush into a fine powder, then process until a smooth paste is formed (about 5 minutes).

The praliné paste can now be combined with other ingredients to make the ganache.
macarons au praliné

To make the praliné ganache, I modified Chocolat & Caetera’s recipe slightly by using dark chocolate and adding cream.

Praliné ganache


  • 150 grams (5 1/4 ounces) praliné paste (recipe above)
  • 50 grams (2 ounces) fine chocolate, coarsely chopped
  • 15 grams (1/2 ounce) butter
  • 50 ml (1 3/4 fluid ounces) heavy cream


  1. Melt the chocolate pieces in a heat-proof bowl set over a pan of barely simmering water.
  2. Remove from heat. Add the butter and praliné paste and mix well, then add the cream, stirring thoroughly.
  3. Allow the ganache to set. If necessary, place in the refrigerator for a few minutes.

This makes enough filling for two dozen macarons. When the ganache has a spreadable (not runny) consistency, it is ready to be used as a macaron filling.

Be sure bring the macarons to room temperature before serving. Enjoy!

For more yummy macaron ideas, be sure to visit MacTweets.

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10 comments for “Macarons with Praliné Filling

  1. September 28, 2011 at 20:24

    These are so beautiful and I agree that hazlenuts and praline mean the approach of autumn and the holidays. Gorgeous, perfect macs! Love the praline paste!

  2. September 30, 2011 at 13:58

    These look absolutely wonderful, and loved reading about the history of praline. Will definitely be making them to welcome in autumn :-)

  3. October 1, 2011 at 00:04

    Lovely fall inspired macarons. I love the praline ganache filling. How elegant!

  4. October 1, 2011 at 03:04

    Beautiful and delicious fall macarons! Thank you for the educational background of pralines.

  5. October 2, 2011 at 18:26

    These are exquisitely beautiful…PRETTY! I love the history, the praline and the related ganache recipe as well. Thanks for joining us at MacTweets again!

  6. October 3, 2011 at 10:32

    Wow. What stunning macarons and adore the photos. How you’ve also managed to have them just merge into the webpage is also fabulous. I adore praline and love also your historical intro.

  7. October 7, 2011 at 07:23

    It is amazing how you hear an ingredient used all the time and not know what it really is. Ai love that these Mactweets challenges give us background, history, stories, recipes, and most importantly sharing! I will definitely keep this praline recipe handy. AND your macarons are scrumptious looking–like I can reach out and grab them!

  8. qasrina
    November 23, 2011 at 04:27

    i wanna make these! but i wanna bake 5 macarons only cause fear of it being a disaster(then no one will eat)… can you advise me on the ingredient measurements?

    • November 23, 2011 at 08:40

      Hello Qasrina,
      My basic macaron recipe can be scaled down, though I would not recommend reducing to less than one-third (which would make 8 to 10 macarons, depending on the size). Otherwise, there are some other macaron recipes at the bottom of the page (Chef Nini provides a recipe for 8 macarons). Good luck!

  9. ec
    June 23, 2013 at 21:00


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