Apple Pie Macarons Recipe
User Reviews
5
Apple Pie Macarons Recipe
Description
The Apple Pie Macarons recipe begins with a carefully folded batter of sifted almond flour, powdered sugar, and beaten egg whites to form the signature shell. Vanilla extract and bean paste add flavor to these light, crisp, yet chewy meringue cookies. Once piped and rested, the shells bake to develop a smooth crown and delicate texture.
The filling consists of a vanilla buttercream blended with finely mashed apple pie filling, delivering familiar autumnal flavors with a creamy richness. Decorated cookies use white candy melts and cinnamon-spiced graham cracker crumbs to enhance appearance and complement the apple pie theme.
These macarons combine the precision of French pastry techniques with the warmth of pie spices and fruit filling. They suit celebrations or as a refined dessert offering a contrast between crisp shells and lush filling.
A food processor helps refine the dry ingredients, and mastering the batter consistency—often described as flowing in ribbons—is key to success. Using a silpat macaron baking mat can ensure uniform cookie size. Store macarons between wax paper in the refrigerator for up to a week to maintain freshness.
Ingredients
Vanilla Macarons
- 128 g almond flour
- 128 g powdered sugar
- 1/8 teaspoon salt
- 100 g egg at room temperature, white
- 100 g granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
Vanilla Buttercream
- 1/2 cup butter at room temperature, unsalted
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk plus more if needed
Apple Pie Filling
- 1/2 cup apple pie filling mashed a bit with a fork (store-bought or homemade is fine)
Cookie Decorations
- 1/4 cup white candy melting wafers
- 2 tablespoons graham crackers crushed, cinnamon
Instructions
Making The Vanilla Macarons:
- Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve, discarding the pieces left in the sieve.
- Add the egg whites to a large bowl. Use a handheld electric mixer to beat until frothy. While still beating, add the granulated sugar a little at a time. Continue beating until the egg whites reach stiff peaks.
- Beat the vanilla extract and vanilla bean paste into the egg whites.
- Use a rubber spatula to gently fold 1/3 of the almond flour mixture at a time into the egg whites. Be careful not to over-mix.
- Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into 3/4-inch circles about 1 inch apart.
- Tap the trays firmly against the countertop a few times to release any air bubbles.
- Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes.
- Preheat the oven to 300F.
- Bake the trays one at a time until the macarons develop a puffed “foot” on the bottom and are light golden around the outside, about 10 to 15 minutes.
- Let the cookies cool completely before removing from the baking tray.
Making The Vanilla Buttercream Filling:
- Beat together all ingredients in a large bowl until light and fluffy, adding enough milk to achieve the right consistency.
Assembling The Macarons
- Match up similar sized and shaped macarons into pairs.
- Fit a piping bag with a star tip, and transfer the buttercream to the piping bag. Pipe a ring of buttercream on the bottom cookie of each cookie pair.
- Place 1/2 teaspoon of apple filling in the center of each buttercream ring. Place the matched cookie on top to form sandwiches.
Decorating The Macarons
- Place the macarons on a wire rack on top of a parchment-lined baking tray.
- Melt the white candy melting wafers in a microwave or double boiler. Stir until smooth.
- Transfer the melted candy to a zip-top plastic bag and snip off one corner.
- Drizzle the melted candy decoratively on top of each macaron. Before the candy drizzle sets, sprinkle a tiny bit of crushed cinnamon graham crackers on each.
- Let the candy set before serving.
Notes
- Pulse almond flour and powdered sugar in a food processor before sifting to ensure a fine texture for smooth shells.
- Observe the batter flow carefully; it should fall off the spatula in ribbons that form a figure eight, indicating proper mixing without overworking.
- A silpat macaron mat is helpful to pipe uniform-sized cookies, improving appearance and bake consistency.
- Store finished macarons stacked between sheets of wax paper in the fridge; they keep for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40macarons
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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