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.
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 popular all year round.
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 pipping. 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 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 simmer heavy cream, glucose syrup, and cinnamon. Add hot mixture to 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 boil, 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 in to pastry bag with a round pipping tip. Cut the tip of the pastry 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.
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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, most common are not stable meringue, incorrect folding technique or wrong oven temperature.
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Recipe Card
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 stand mixer add room egg whites and start whisking on low speed. Start adding sugar one table spoon at the time. Increase speed to medium and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding batter. When macaronage drips down from the spatula "like lava", transfer into pipping bag with round tip and pipe macaron shells.
- Sprinkle shells with cinnamon powder. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macarons in the preheated oven to 275oF (134oC) for 12-14 minutes. Temperature and baking time may very, 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 double boiler method. I usually melt chocolate in the microwave about 20 seconds intervals. This method is fast and works for me.
- In small saucepan bring to simmer heavy cream, glucose syrup and cinnamon. Add hot mixture to melted chocolate in 3 parts, mixing with the spatula. Emulsify with hand blender.
- Add butter and emulsify again. Transfer into 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 boil, mixing with the whisk all the time. As soon as mixture start boiling, wait 20-30 seconds and remove from the heat.
- Add pinch of citric acid and mix with the whisk. Transfer confit into pipping bag, place it flat on the countertop. Let it cool and refrigerate until use.
How to assemble macarons
- Place ganache in to pipping bag with round pipping tip. Cut tip of the pipping bag with the apple confit. One 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 air-tight container and keep in the fridge for 12 hours. Macarons need to mature, before you can enjoy them.