Combine the dry ingredients in a large bowl. Sift until fully combined and free of lumps.

Whip the egg whites and sugar to stiff peaks.

Combine the two mixtures and macaronage until it reaches the correct texture.

Pipe into 1-inch disks. Let rest for 1 hour. Bake for 15 minutes at 280 degrees (F).

Combine the ingredients for the chocolate ganache.

Combine the ingredients for the caramel

Pipe your desired amount of ganache and caramel on the inside of one macaron shell. Sandwich another macaron shell on top.

Drizzle extra ganache and caramel on top of each macaron. Sprinkle with pecans.

Repeat with remaining macaron shells and enjoy!