Apple pie macarons
Apple pie is one of my favorite desserts and I normally make it in the autumn or in the winter time. I just love the smell of cinnamon when cooking or baking and it pairs really well with these macarons.
I have come up with this recipe because I wanted to have the taste of the traditional apple pie but in a different way. Because macarons are so versatile it was easy to make them taste like apple pie. These macarons are great when you want to make something sweet that people know and love but haven't seen yet.
For the apple filing you can use any sort of apple, I think that the best apple for this is granny smith apple because the acidity of the apple really goes well with a sweet macaron. If you are using sweet apples just add a little less sugar or you can add more lemon to the mixture. The filling is simple to make, you can even make it in advance. The leftover filling can be used in many different ways, you can put it on pancakes or use it instead of the jelly. You could even bake some tarts and fill them with this apple mixture and it will taste delicious.
Time:
The preparation for the shells is the same as in the basic recipe.
Making the filling:
Core, peel and chop the apples in small pieces. Put butter and brown sugar in the pan on medium heat and leave to caramelize a little. Once the sugar has dissolved add the chopped apples. Add ground cinnamon and cloves and stir. Cook the apples until they are soft. When the apples are cooked set the pan of the heat and add the lemon juice. It is important that you taste the apple mixture, if the apples are too sweet you can add more lemon or you can add more sugar if the mixture is too bitter. Once you are happy with the taste blend the apples in a food processor or with a stick blender. Blend until the mixture is soft or if you like some texture in the filling leave the mixture a little chunky. Pour the mixture in the piping bag and set aside.
Assembly:
Pair the same sized shells together before you start piping, so that you get the same sized macarons. Pipe the apple filling on the flat side of half the macaron shells, then top with the remaining shells. Put the macarons in the fridge to set. You should let them set for at least 24 hours to achieve the best result. Serve at room temperature.
Apple pie macarons
(Makes about 40 macarons)
Preparation: 45min
Resting: 30min
Baking: 12-15min
Cooling: 20min
- 95g room temperature egg whites (45g+50g)
- 125g granulated white sugar
- 40g water
- green food coloring (optional)
- 135g finely ground almonds or almond flour
- 135g icing sugar
For the filling:
- 2 medium sized apples (I used granny smith apples)
- 1 tea spoon of ground cinnamon
- 1/2 tea spoon of ground cloves
- 1-2 table spoons of brown sugar (depends on the sweetness of the apples)
- 15g butter
- 1 tea spoon of lemon juice
The preparation for the shells is the same as in the basic recipe.
Making the filling:
Core, peel and chop the apples in small pieces. Put butter and brown sugar in the pan on medium heat and leave to caramelize a little. Once the sugar has dissolved add the chopped apples. Add ground cinnamon and cloves and stir. Cook the apples until they are soft. When the apples are cooked set the pan of the heat and add the lemon juice. It is important that you taste the apple mixture, if the apples are too sweet you can add more lemon or you can add more sugar if the mixture is too bitter. Once you are happy with the taste blend the apples in a food processor or with a stick blender. Blend until the mixture is soft or if you like some texture in the filling leave the mixture a little chunky. Pour the mixture in the piping bag and set aside.
Assembly:
Pair the same sized shells together before you start piping, so that you get the same sized macarons. Pipe the apple filling on the flat side of half the macaron shells, then top with the remaining shells. Put the macarons in the fridge to set. You should let them set for at least 24 hours to achieve the best result. Serve at room temperature.
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