Apple Pie Macarons

Apple pie macarons are a scrumptious and creative amalgamation of two beloved desserts from two different cultures. These bite-sized treats offer a unique and delightful experience for your taste buds with their crispy yet chewy texture and mouthwatering flavor. These macarons are filled with a spiced apple pie filling that adds a whole new dimension to this classic French pastry. To make these delectable treats, you'll need to combine powdered sugar, almond flour, egg whites, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt (apple pie spice) for the macaron shells. The apple pie filling requires apples, butter, and brown sugar. The macarons are prepared by combining the dry ingredients and the egg whites with a gentle folding technique that results in a smooth and shiny batter. The apple pie filling is made by sautéing chopped apples in butter and adding brown sugar, lemon juice, and spices. The macarons are baked until set, then filled with the apple pie filling. The end result is a heavenly taste that combines the sweet and tangy flavor of apple pie with the delicate and sophisticated taste of French macarons.

Apple Pie Macarons

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour & 35 minutes

Ingredients

Macaron Shells

• 1 ⅔ cup (200 grams) powdered sugar

• 1 cup (110 grams) almond flour

• 1 teaspoon apple pie spice

• 3 large (100 grams) egg whites

• ¼ cup (50 grams) granulated sugar

Buttercream

• 4 tablespoons (56 grams) unsalted butter

• 1 teaspoon apple pie spice

• 1 cup (113 grams) powdered sugar

• 1 tablespoon heavy cream or milk

Filling

• ½ tablespoon unsalted butter

• ½ cup green apple diced

• 1 tablespoon brown sugar

Instructions

Macaron Shells:

1. Prepare a cookie sheet by lining it with a silicone mat. If a silicone mat is not available, parchment paper can be used as an alternative.

2. Combine powdered sugar, almond flour, and apple pie spice in a food processor and pulse until well-combined and free of lumps. Then, sift the dry ingredients into a large bowl. If a food processor is not available, the ingredients can be sifted together.

3. In a medium bowl, prepare the French meringue using a hand mixer or stand mixer. Beat the egg whites on low speed until frothy, then gradually add the sugar while increasing the speed. Beat until stiff peaks form, being careful not to overbeat. Add food coloring sparingly if desired.

4. Gently fold the French meringue into the dry ingredients using a silicone spatula until fully combined, a process known as macaronage. The batter is ready when it is fully combined and not streaky. Test the batter by piping a small amount onto the mat. The batter should spread slightly without being too runny or stiff.

5. Transfer the batter to a piping bag fitted with a piping tip and pipe 1-inch disks onto the prepared cookie sheet.

6. Tap the cookie sheet firmly on the counter to remove any air bubbles, and use a toothpick to pop any remaining bubbles. Let the macarons rest for an hour until a dry layer forms on the top.

7. Preheat the oven to 280 degrees (F) and bake the macarons on the middle rack for a total of 15 minutes, rotating the sheet during baking. The macarons should not have any color and should easily peel off the mat when done. Allow them to cool completely. Earl Grey Macaron

Assembly:

1. Match the macaron shells by size after peeling them off the mat.

Buttercream:

1. In a medium bowl, beat the butter with a hand mixer until very soft and creamy. Add the apple pie spice and half of the powdered sugar, beating until fully combined. Then, add the remaining powdered sugar and beat on medium speed for 5-6 minutes.

2. If the buttercream is too thick, gradually add heavy cream or milk until it reaches the desired consistency.

Apple Pie Filling:

1. Melt butter in a small pan over medium heat and add the apples and brown sugar. Cook until the apples are softened, about 5 minutes. Allow the filling to cool completely.

Assembly:

1. Transfer the buttercream frosting to a piping bag fitted with a piping tip.

2. Pipe a circle of buttercream around the inside edge of one macaron shell, leaving the center empty.

3. Spoon a small amount of the apple pie filling into the center of the macaron and sandwich the other shell on top.