Apple Cinnamon Macarons
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Apple Cinnamon Macarons are filled with cinnamon, white chocolate ganache, and apple cinnamon confit in the center. Macaron shells flavored with cinnamon, too. You will be impressed with the texture and taste. These macarons are amazing for fall. I love apples and have many recipes on my blog.
Table of Contents
Why This Recipe Works
- Ganache is smooth and has an amazing texture. Try also Dark or Milk Chocolate ganache.
- Macarons will melt in your mouth, like my Apple-shaped macarons.
- This filling is popular all year round. Check also Raspberry Lemon or Mango Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not age egg whites.
- Cinnamon: Use your favorite brand. I used Simply Organic.
- Chocolate: White Chocolate, use good-quality chocolate.
- Apple Sauce: Use store-bought or homemade.
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Glucose Syrup: Can be substituted with inverted sugar or honey.
- Pectin: Pectin NH. Do not change or substitute this ingredient. I used from Modernist Pantry.
- Butter: Unsalted butter. You can also use salted butter.
- Citric Acid: Can be substituted with lemon juice.
How to Make This Recipe
- Bake Macaron shells flavored with cinnamon. I used my basic macaron shells recipe, using French meringue. You can check detailed instructions and tips in my separate post. I added cinnamon powder to the shells and dusted them after piping. No food coloring was added. If you prefer Italian meringue, I have a recipe on my blog, too. I also have an online video lesson on how to make macaron shells using the no-rest method.
- Make Cinnamon White Chocolate Ganache.
- Prepare Apple Cinnamon Confit.
- Assemble macarons.
How to Make Cinnamon White Chocolate Ganache
Semi-melt white chocolate in the microwave or using the double-boiler method. I usually melt chocolate in the microwave at about 20-second intervals. This method is fast and works for me. In a small saucepan, bring to a simmer heavy cream, glucose syrup, and cinnamon. Add the hot mixture to the melted chocolate in 3 parts, mixing with the spatula. Emulsify with a hand blender. Add butter and emulsify again. Transfer into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 6-8 hours.
How to Make Apple Cinnamon Confit
In the small bowl, mix sugar and Pectin NH. In the saucepan over medium heat, add apple sauce and cinnamon powder. Drizzle sugar mixture over puree and cook until boiling, mixing with the whisk all the time. As soon as the mixture starts boiling, wait 20-30 seconds and remove from the heat. Add a pinch of citric acid and mix with the whisk. Transfer the confit into the pastry bag, and place it flat on the countertop. Let it cool and refrigerate until use.
How to Assemble Macarons
Place the ganache into to pastry bag with a round piping tip. Cut the tip of the pastry bag with the apple confit. On the flat side of one macaron shell pipe ganache, and then pipe apple confit into the center of the ganache. Sandwich macarons with another macaron shell and press slightly. Make sure there is no ganache coming out from the edges. Place filled macarons in an air-tight container and keep in the fridge for 12 hours. Macarons need to mature before you can enjoy them.
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Expert Tips
- Macaron shells, ganache, and confit can be made a day ahead. You can assemble macarons the next day.
- Use good-quality chocolate for ganache.
- For cinnamon apple confit, use apple sauce or apple puree; homemade can be used too.
- Add food coloring to macaron shells, if you like.
Recipe FAQs
Store filled macarons in an air-tight container in the fridge for 2-3 days.
You can freeze macarons with this filling for up to 6 months. Defrost them in the fridge.
This happens when macaron shells are not rested enough before baking.
There are many reasons, the most common being a stable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you make these Apple Cinnamon Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Apple Cinnamon Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 1 saucepan
- 1 baking mat
- 1 baking sheet pan
Ingredients
Macaron Shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 5 gr cinnamon powder (1 Tbsp)
Cinnamon White Chocolate Ganache
- 240 gr white chocolate
- 80 ml heavy whipping cream (1/3 cup)
- 5 gr cinnamon powder
- 10 gr glucose syrup
- 28 gr unsalted butter (2 Tbsp)
Apple Cinnamon Confit
- 226 gr apple sauce (2 small containers)
- 1 tsp cinnamon powder
- 50 gr white granulated sugar
- 5 gr Pectin NH
- 1 pinch citric acid
Instructions
How to Make Macaron Shells
- In the mixing bowl, sift almond flour, powdered sugar, and cinnamon powder.
- In the mixing bowl of a stand mixer, add room temperature egg whites and start whisking on low speed. Start adding sugar one teaspoon at a time. Increase speed to medium and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding batter. When macaronage drips down from the spatula "like lava", transfer it into a piping bag with a round tip and pipe macaron shells.
- Sprinkle shells with cinnamon powder. Let the shells rest on the countertop until no batter sticks to your finger when you touch.
- Bake macarons in the preheated oven to 275°F (134oC) for 12-14 minutes. Temperature and baking time may vary, depending on your oven. Remove macaron shells from the oven and let them cool completely.
How to Make Cinnamon White Chocolate Ganache
- Semi-melt white chocolate in the microwave or using the double-boiler method. I usually melt chocolate in the microwave about 20 20-second intervals. This method is fast and works for me.
- In a small saucepan, bring to a simmer heavy cream, glucose syrup, and cinnamon. Add the hot mixture to the melted chocolate in 3 parts, mixing with the spatula. Emulsify with a hand blender.
- Add butter and emulsify again. Transfer into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 6-8 hours.
How to Make Apple Cinnamon Confit
- In the small bowl, mix sugar and Pectin NH.
- In the saucepan over medium heat, add apple sauce and cinnamon powder.
- Drizzle sugar mixture over puree and cook until it boils, mixing with the whisk all the time. As soon as the mixture starts boiling, wait 20-30 seconds and remove from the heat.
- Add a pinch of citric acid and mix with the whisk. Transfer confit into a piping bag, and place it flat on the countertop. Let it cool and refrigerate until use.
How to Assemble Macarons
- Place ganache into a piping bag with a round piping tip. Cut the tip of the piping bag with the apple confit. On the flat side of one macaron shell pipe ganache. After that, pipe apple confit into the center of the ganache.
- Sandwich macarons with another macaron shell and press slightly. Make sure there is no ganache coming out from the edges.
- Place filled macarons in an air-tight container and keep in the fridge for 12 hours. Macarons need to mature, before you can enjoy them.