Apple Pie Macarons
Delightful macarons combining the flavors of apple pie with the elegance of French pastry, perfect for any occasion.
Ingredients
Macaron Shells
- 128 g almond flour Provides the signature macaron texture
- 128 g powdered sugar
- ⅛ teaspoon salt
- 100 g egg whites (at room temperature) Ensure they are at room temperature for better whipping
- 100 g granulated sugar Added gradually during whipping
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla bean paste
Buttercream Filling
- ½ cup unsalted butter (at room temperature)
- 2 ½ cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ tablespoons milk (plus more if needed) Adjust for desired consistency
- ½ cup apple pie filling (mashed slightly with a fork)
Decoration
- ¼ cup white candy melting wafers
- 2 tablespoons crushed cinnamon graham crackers
Instructions
Preparation
- Start by gathering all your ingredients.
- Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve.
- In a large bowl, whip the egg whites until frothy. Gradually add granulated sugar while continuing to mix until stiff peaks form.
- Gently beat in the vanilla extract and vanilla bean paste.
- Fold in the dry ingredients in thirds until fully incorporated, being careful not to overmix.
- Line two baking trays with parchment paper or Silpat liners.
Baking
- Pipe the macaron batter into 3/4-inch circles on the trays and tap to release air bubbles.
- Let the piped macarons rest at room temperature for 30 to 60 minutes until a dry skin forms.
- Preheat the oven to 300°F (150°C).
- Bake each tray for 10 to 15 minutes, until puffed and lightly golden around the edges.
- Allow the macarons to cool completely on the trays.
Filling and Assembly
- In a separate bowl, beat the unsalted butter, powdered sugar, salt, vanilla extract, and milk until smooth and fluffy.
- Pair cooled macaron shells of similar size. Pipe a ring of buttercream on the bottom shell, add 1/2 teaspoon of apple pie filling, and top with the other shell.
Decoration
- Melt the white candy melting wafers and drizzle over the assembled macarons.
- Sprinkle with crushed cinnamon graham crackers.
- Allow decorations to set completely before serving or storing.
Notes
Store in an airtight container in the fridge for up to a week. Macarons freeze well; just freeze in a single layer and let thaw in the fridge before serving.