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Apple Pie Macarons

Oh dear, where do I even begin to explain the whirlwind that was my life this past month. I guess I should start with the fact that...

A video posted by Meriem K (@culinaryc0uture) on

I got engaged!!!!!

If you're on Instagram, you probably already heard the news. I shared this totally cliche video of me flashing my ring. Yup, I'm one of those people now. Although I will try my best to refrain from sharing any lovey dovey posts on Instagram, I can't make any promises.

So yeah, I'm engaged. But that part was easy. Planning the party was not. Hence why I was MIA. I spent the first half of November party planning and the second half, recovering from the party planning. And now I'm here, sharing a recipe you all probably could have benefited from before Thanksgiving but of course, life got in the way again last week and this post is late. Forgive me?

I made you apple pie macarons. Those are worthy of forgiveness, right?

Originally, I planned to share a caramel apple macaron recipe but I just couldn't get the flavors right so I settled for apple pie. Because everybody loves apple pie, and all you need to do is whip up some classic apple pie filling and fold it into some buttercream and you've got yourself, an award-winning macaron!

These will definitely fly off your Thanksgiving dessert spread next year so be sure to double the batch!

Apple Pie Macarons

Yield: Approximately 24 macarons

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For the macaron shells: 
57 grams almond flour
115 grams powdered (confectioners) sugar
72 grams egg whites, aged, room temperature
36 grams granulated sugar
Three drops electric green food coloring (preferably gel paste)

For the apple pie filling:
1 medium apple, peeled, cored, and diced
1 tablespoon unsalted butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon coriander
1 teaspoon cornstarch
1/2 tablespoon water

For the buttercream:
8 tablespoons unsalted butter, room temperature
1 cup powdered (confectioners sugar)
3/4 teaspoon apple pie spice


Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, sugar, and electric green gel paste on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.

Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface.

Let the piped macarons dry on the countertop for 60-90 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.

Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet.  Let cool completely on baking sheet before removing.

To prepare the apple pie filling, in a small saucepan, melt butter. When butter is melted, add brown sugar, cinnamon, coriander, cornstarch, and water and stir to combine. Add diced apple and stir to coat. Bring to a boil, then simmer on medium low heat for 10-15 minutes, or until apple pieces are tender and caramelized. Transfer apple mixture to a heat-safe bowl and refrigerate.

To prepare the buttercream, in a medium-sized bowl, using an electric hand mixer, beat butter until smooth and creamy. Add powdered sugar and apple pie spice and beat until well-incorporated. Fold in chilled apple pie filling.

To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Spoon buttercream into a piping bag fitted with a small round decorating tip. Pipe a dollop of buttercream onto the center of half the macaron shells. Top them with opposite shells. Sprinkle with apple pie spice.

Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

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