Apple Pie Macarons

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These Apple Pie Macarons will be a great addition to your Thanksgiving desserts. They are filled with white chocolate ganache and cinnamon apple filling in the center. Apple pie filling is easy to make, and you can use it for many other baking goods, like mousse cakes, pies, cakes, and cupcakes. Check our Apple pie crust recipe. 

Apple Pie Macarons on the table.

How to make this recipe

Apple Pie Macarons  with apples on the table.

Ingredients note

How to make white chocolate ganache

Place white chocolate into a plastic cup. In the small saucepan add heavy cream and vanilla bean paste. Warm-up. Do not boil. Pour the heavy cream mixture over the chocolate. Let sit for 2-3 minutes and then emulsify with the hand blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact”. Refrigerate for 6-8 hours (or overnight) to stabilize.

Apple Pie Macarons on table.

For pipping macaron shells, I used Wilton 12-round pipping tip and Wilton 44 pipping tip. First, pipe normal macaron shells. Slam the tray with macarons a few times on the counter to remove any bubbles. Now, using pipping tip Wilton 44, pipe “pie-looking” lines on the top of macarons shells. After that, sprinkle the shells with white granulated sugar. Do not worry, sugar will not melt, but will give amazing texture to the shells. I did half of the tray with simple round shells and half with lines.

apple pie macarons piped on the baking mat.

My Latest Video

How to make Apple pie filling for macarons

Ingredients:

Tip from Marina: if you are using this apple pie filling recipe for pie, you might want to double or triple the ingredients.

Wash apples. Peel and core the center out. Chop apples into small square pieces. In the frying pan add granulated sugar and unsalted butter. Mix and let the butter to melt. Add chopped apples and cinnamon powder. Mix with the spatula and cook apples over medium heat until softened. Depending on what apples you are using, it might take more or less time.

Tip from Marina: Softer apples will cook faster. 

Cook the apple filling until it becomes thick, about 7-10 minutes. Right before the apples are cooked well, add a tablespoon of Bacardi Gold Rum or Cognac, and mix with a spatula. Turn the oven off. Remove apple filling into bowl or pipping bag. Let it cool on the countertop, then refrigerate until used. I am not using corn starch in this recipe as this filling will become even thicker after cooling off. 

apple pie macarons on the table.

How to assemble

Pipe white chocolate ganache on the flat side of the macarons shell. Add apple pie filling into the middle of the ganache. Sandwich with another macaron shell. Refrigerate macarons in an airtight container for 12-24 hours to mature. Bring macarons to room temperature before serving. 

hands holding Apple Pie Macarons.

How to store

  • Store macarons in the airtight container in the fridge for up to 5 days. 
  • Freeze in the airtight container for up to 6 months. 

If you make these Apple Pie Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

Apple Pie Macarons

Apple Pie Macarons

Marina
Apple Pie Macarons are filled with white chocolate ganache and cinnamon apple filing in the center.
5 from 4 votes
Prep Time 45 minutes
Cook Time 15 minutes
stabilizing ganache 8 hours
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American
Servings 30 macarons
Calories 116 kcal

Equipment

  • 1 immersion blender
  • 1 frying pan
  • 1 rabber spatula
  • 1 frying pan

Ingredients
  

White Chocolate Ganache

  • 170 gr (1 cup) white chocolate 33%-34%
  • 120 gr (1/2 cup) heavy cream
  • 5 gr (1 teaspoon) vanilla bean paste

Apple Pie filling

  • 150 gr (about 2-3 apples) chopped apples (any kind) 
  • 25 gr (2 Tablespoon) granulated sugar
  • 15 gr (1 Tablespoon) unsalted butter
  • 5 gr (1 teaspoon)cinnamon powder
  • 10 gr (1 Tablespoon) Bacardi Gold Rum (optional) 

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)
  • 2 Tbsp white granulated sugar (optional for decor)

Instructions
 

How to make White Chocolate Ganache

  • Place white chocolate into plastic cup. 
  • In the small saucepan add heavy cream and vanilla bean paste. Warm up. Do not boil. 
  • Add heavy cream mixture into the melted chocolate in 3 parts, mixing with the spatula all the time. Emulsify with the hand blender. 
  • Transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate for 6-8 hours (or overnight) to stabilize.

How to make Apple Pie filling

  • Wash apples. Peel and core the center out. Chop apples into small square pieces. 
  • In the frying pan add granulated sugar and unsalted butter. Mix and let butter to melt. 
  • Add chopped apples and cinnamon powder. Mix with the spatula and cook apples over medium heat until they become thick. About 7-10 minutes
  • Right before apples are cooked well, add tablespoon of Bacardi Rum, mix with spatula. Turn oven off.
  • Remove apple filling into bowl or pipping bag. Let it cool down in the fridge.

How to make Macaron Shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time.  Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip. 
  •  Pipe macaron shells on the baking mat. 
  • Slam the tray with macarons a few times on the counter to remove any bubbles.
  • Using pipping tip Wilton 44, pipe “pie looking” lines on the top of macaron shells.
  • Sprinkle shells with white granulated sugar. This is totally optional, but will give texture to the shells.
  • Let shells to rest on the countertop until no batter sticks to your finger when you touch.
  • Bake macaron shells in the preheated oven to 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.

How to assemble Apple Pie Macarons

  • Pipe white chocolate ganache on the flat side of macaron shell. Add apple pie filling into the middle of the ganache. Sandwich with another macaron shell.  
  • Refrigerate macarons in an airtight container for 12- 24 hours to mature.
  • Bring macarons to room temperature before serving. Enjoy!

Notes

Get all ingredients and tools ready before baking. 
Measure all ingredients using a kitchen scale. 

Nutrition

Serving: 1macaronCalories: 116kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 7mgSodium: 15mgPotassium: 32mgFiber: 1gSugar: 14gVitamin A: 76IUVitamin C: 0.3mgCalcium: 25mgIron: 0.2mg
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