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Apple Macarons with Spiced Apple Filling Recipe

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3.9 from 3 reviews

Delight in these delicate Apple Macarons featuring crisp, colorful shells and a luscious apple-cinnamon cream cheese filling. Crafted with almond flour and perfectly whipped egg whites, these macarons combine the classic French technique with a cozy autumn-inspired twist of spiced apple filling, making them an irresistible treat for gatherings or special occasions.

  • Total Time: 3 hours
  • Yield: 26 macarons

Ingredients

Macaron Shells

  • 100 grams egg whites (3.5 oz)
  • 100 grams white granulated sugar (3.5 oz)
  • 96 grams almond flour (3.4 oz)
  • 90 grams powdered sugar (3.17 oz)
  • Food coloring (red and a touch of pink)

Apple Filling

  • 1 cup apples (chopped small, from about 2 small apples)
  • 1 tablespoon lemon juice
  • 1/2-1 tablespoon water
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cornstarch
  • 2 teaspoons water

Cream Cheese Frosting

  • 85 grams cream cheese (softened, 3 oz, 6 tablespoons)
  • 42.5 grams unsalted butter (softened, 1.5 oz, 3 tablespoons)
  • 113 grams powdered sugar (about 1 cup, 4 oz)
  • 1 teaspoon cinnamon powder (or more to taste)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Ingredients and Workspace: Gather all ingredients and equipment. Fit a large piping bag with a round tip and set aside. Prepare additional piping bags for coloring macarons.
  2. Line Baking Sheets: Line two baking sheets with parchment paper or a silicon mat, preferably with a macaron template underneath.
  3. Sift Dry Ingredients: Sift together powdered sugar and almond flour; set aside.
  4. Make Meringue: Place egg whites and granulated sugar in a heatproof bowl over simmering water, whisking until frothy and sugar dissolves completely. Ensure bowl bottom doesn’t touch water.
  5. Whip Egg Whites: Transfer to stand mixer bowl and whisk starting low speed, gradually increasing to medium then high until stiff, glossy peaks form (bird’s beak shape without falling).
  6. Incorporate Dry Ingredients: Fold powdered sugar and almond flour into meringue gently in a letter J motion just until no dry streaks remain.
  7. Divide and Color Batter: Split batter into bowls according to number of colors desired; fold in food coloring carefully.
  8. Check Batter Consistency: Batter should be glossy, thick but flowing. Use the figure 8 and teaspoon tests to confirm the right texture without undermixing or overmixing.
  9. Pipe Macarons: Transfer each colored batter into piping bags, then place these inside the large piping bag. Pipe equal-sized circles on prepared baking sheets.
  10. Remove Air Bubbles: Bang the trays firmly against the counter a few times to release bubbles.
  11. Rest Macarons: Let piped shells rest 20-40 minutes until the surface is dry to the touch to form a skin.
  12. Preheat Oven: Preheat the oven to 300°F (150°C).
  13. Bake Macarons: Bake one tray at a time: bake 5 minutes, rotate tray, then bake for a total of 18-20 minutes until feet form and macarons release easily.
  14. Cool Macarons: Remove from oven and cool completely before filling.
  15. Cook Apple Filling: Combine chopped apples, lemon juice, and water in a small saucepan. Cook over medium heat until apples soften, adding water as needed.
  16. Add Spices and Sweetener: Stir in brown sugar, nutmeg, and cinnamon; cook for 1 minute until sugar dissolves.
  17. Thicken Filling: Mix cornstarch with water and stir into apples, cooking until slightly thickened.
  18. Prepare Cream Cheese Frosting: In a bowl, beat softened cream cheese and unsalted butter until smooth. Add powdered sugar, cinnamon, and vanilla extract; beat until creamy and combined.
  19. Assemble Macarons: Using a piping bag, spread or pipe a layer of cream cheese frosting onto the bottom of one macaron shell, then add a spoonful of spiced apple filling on top. Sandwich with another macaron shell gently.
  20. Set and Serve: Chill assembled macarons for at least 30 minutes to allow flavors to meld before serving.

Notes

  • Use a silicon mat with macaron template for consistent shell size.
  • Do not overmix or undermix batter; use the figure 8 and teaspoon tests for accuracy.
  • Resting the macarons before baking is crucial for developing the characteristic feet and smooth shells.
  • Adjust baking time and oven temperature as needed based on your oven’s calibration.
  • Store filled macarons in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
  • Author: Monica
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/apple-macarons-with-spiced-apple-filling-recipe/