Description
Apple Pie Macarons are a delightful combination of sweet and tart flavors that capture the essence of apple pie, all encased in delicate almond meringue shells.
Ingredients
Scale
- 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
- 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)
- 1/2 cup apple pie filling (mashed slightly with a fork)
- 1/4 cup white candy melting wafers
- 2 tablespoons crushed cinnamon graham crackers
Instructions
- 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.
- 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.
- 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.
- 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.
- Let piped macarons sit at room temperature for 30 to 60 minutes until they form a dry skin on top.
- Preheat your oven to 300°F (150°C). Bake trays one at a time for 10 to 15 minutes until macarons puff up and turn light golden around the edges.
- Allow the macarons to cool completely on the baking trays before carefully removing them.
- Beat unsalted butter, powdered sugar, salt, vanilla extract, and milk together until light and fluffy. Adjust milk as needed.
- Pair macarons of similar size. Pipe a ring of buttercream onto the bottom shell, add 1/2 teaspoon of apple pie filling, then sandwich with the top shell.
- Place assembled macarons on a wire rack. Melt white candy melting wafers until smooth, drizzle over the tops, and sprinkle with crushed cinnamon graham crackers.
- Let the candy decoration set completely before serving or storing.
Notes
- Make sure egg whites are at room temperature for better meringue.
- Macarons can be stored in an airtight container for up to a week.
- Feel free to substitute homemade apple pie filling for store-bought.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg