Description
Delicious and festive Apple Pie Macarons that combine the flavors of traditional apple pie with a delicate French macaron.
Ingredients
Scale
- Macaron Shells
- 128 g almond flour
- 128 g powdered sugar
- 1/8 teaspoon salt
- 100 g egg whites (at room temperature)
- 100 g granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
- Vanilla Buttercream
- 1/2 cup unsalted butter (at room temperature)
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk (plus more if needed)
- Filling and Decoration
- 1/2 cup apple pie filling (mashed slightly with a fork, store-bought or homemade)
- 1/4 cup white candy melting wafers
- 2 tablespoons crushed cinnamon graham crackers
Instructions
- Prepare the Vanilla Macaron Shells: Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve. Discard any coarse pieces left behind to ensure a smooth batter.
- Make Meringue: In a large bowl, beat the egg whites with a handheld electric mixer until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Beat in vanilla extract and vanilla bean paste for flavor.
- Fold Dry Ingredients: Using a rubber spatula, carefully fold one-third of the almond flour mixture into the meringue. Repeat until fully incorporated, being cautious not to overmix to maintain the right batter consistency.
- Pipe Macarons: Line two baking trays with parchment paper or Silpat liners. Fit a piping bag with a round tip and pipe batter into 3/4-inch circles spaced about 1 inch apart. Tap trays firmly on the countertop to release air bubbles.
- Rest the Shells: Let piped macarons sit at room temperature for 30 to 60 minutes until they form a dry skin on top and are no longer sticky to touch.
- Preheat Oven and Bake: Preheat your oven to 300°F (150°C). Bake trays one at a time for 10 to 15 minutes until macarons puff up with visible feet and turn light golden around the edges.
- Cool Shells: Allow the macarons to cool completely on the baking trays before carefully removing them to prevent cracking.
- Make Vanilla Buttercream: Beat unsalted butter, powdered sugar, salt, vanilla extract, and milk together until light and fluffy. Adjust milk as needed to achieve a smooth, spreadable consistency.
- Assemble Macaron Sandwiches: Pair macarons of similar size and shape. Using a piping bag fitted with a star tip, pipe a ring of buttercream onto the bottom shell. Add 1/2 teaspoon of apple pie filling in the center, then sandwich with the matching top shell.
- Decorate Macarons: Place assembled macarons on a wire rack set over a parchment-lined baking tray. Melt white candy melting wafers until smooth, transfer to a small plastic bag, and snip a corner. Drizzle the melted candy artistically over the tops. While candy is still wet, sprinkle crushed cinnamon graham crackers on top.
- Set and Serve: Let the candy decoration set completely before serving or storing.
Notes
- Ensure the almond flour is finely ground for best results.
- Room temperature egg whites are essential for creating a stable meringue.
- Allowing the macarons to rest before baking creates the characteristic foot.
- Feel free to customize the filling to your liking.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg