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Apple Pie Macarons Recipe

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4.2 from 71 reviews

  • Author: Amina
  • Total Time: 1 hour 17 minutes
  • Yield: 20 servings
  • Diet: Vegetarian

Description

Delight in these elegant Apple Pie Macarons, a perfect blend of delicate almond meringue shells infused with warm apple pie spice, filled with a rich apple spice buttercream and a luscious apple pie filling center. These macarons bring the comforting flavors of apple pie into a sophisticated French pastry, ideal for special occasions or as a charming treat with afternoon tea.

Ingredients

Macaron Shells

  • 125 grams almond flour
  • 125 grams confectioners sugar
  • 1 tsp apple pie spice
  • 100 grams egg whites (room temperature)
  • ¼ tsp cream of tartar
  • 80 grams sugar

Apple Spice Buttercream

  • 4 Tbsp butter (68-70°F / 20-21°C, room temperature)
  • 1½ cup confectioners sugar
  • 1 tsp apple pie spice
  • 1 Tbsp heavy cream (or more if needed)

Filling

  • ¼ cup apple pie filling (slightly mashed if needed)

Instructions

  1. Make The Macarons: In a food processor bowl, combine the almond flour, confectioners sugar, and apple pie spice. Blend on low speed until very fine, then sift the mixture through a fine-mesh sieve into a large mixing bowl and set aside.
  2. Whisk Egg Whites: In a separate large bowl using a hand or stand mixer with a whisk attachment, beat the room temperature egg whites until foamy. Add cream of tartar and continue mixing to soft peaks.
  3. Add Sugar: Gradually mix in the sugar while continuing to whip until stiff peaks form, creating a glossy meringue.
  4. Fold Batter: Gently fold one-third of the meringue into the almond flour mixture with a rubber spatula until combined. Repeat with the remaining two-thirds in thirds. After the final addition, carefully fold until the batter flows like honey or lava, taking about 10 seconds to smooth back into itself.
  5. Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles on parchment paper or silicone mats spaced at least ½-inch apart on two baking sheets. Tap sheets firmly five times to remove air bubbles and pop any remaining bubbles with a toothpick.
  6. Rest Shells: Let the piped shells rest at room temperature for 30 to 60 minutes until a slight skin forms and they are dry to the touch and no longer sticky.
  7. Bake Macarons: Preheat oven to 300˚F (150˚C / Gas Mark 2). Bake the macarons for 15-18 minutes until they do not wobble when tapped and are just beginning to brown.
  8. Cool: Remove from oven and cool on the baking sheet for 10 minutes. Then transfer shells to a wire rack to cool completely.
  9. Make Apple Spice Buttercream: Beat room temperature butter with a mixer for 1 minute until light and fluffy. Add confectioners sugar and apple pie spice and mix thoroughly. Gradually add heavy cream in small increments, beating until the desired smooth consistency is achieved.
  10. Assemble Macarons: Fill a piping bag with buttercream. Pipe a ring of buttercream around the edge of one macaron shell, then place a spoonful of apple pie filling into the center. Sandwich with another shell.
  11. Chill and Serve: Place assembled macarons in an airtight container and refrigerate for 24 hours for best flavor development. Before serving, bring to room temperature to enjoy the perfect texture and taste.

Notes

  • Use room temperature egg whites to achieve better volume when whipping.
  • Be gentle while folding the batter to avoid deflating the meringue.
  • Resting the piped batter is crucial for forming proper skins and preventing cracks during baking.
  • If the batter is too thick or too thin, adjust folding time; it should flow slowly off the spatula like lava.
  • Refrigerating the assembled macarons helps the flavors meld and improves texture.
  • Apple pie filling should be slightly mashed for easy piping and even filling distribution.
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American fusion

Find it online: https://aminabakes.com/apple-pie-macarons-recipe/