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.
Why You’ll Love This Recipe
- Macarons taste delicious, like my Apple Cinnamon Macarons.
- Shaped and textured macarons are great for special occasions, like my Pumpkin Shaped, Carrot, or Peeps Macarons.
- These macarons are easy to make.
How to make this recipe
- Bake macaron shells using a basic French meringue recipe. I also have an online video lesson on how to make macaron shells using the No rest method.
- Prepare white chocolate ganache.
- Make apple pie filling.
- Assemble Macarons.
For pipping macaron shells, I used Wilton’s 12-round pipping tip and Wilton’s 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 the pipping tip Wilton 44, pipe “pie-looking” lines on the top of macaron 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.
Ingredients note
- white chocolate 33%-34%
- heavy cream
- vanilla bean paste
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.
For Apple Pie Filling
- 2-3 chopped apples (any kind)
- granulated sugar
- unsalted butter
- cinnamon powder
- Bacardi Gold Rum or Cognac (optional)
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 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. 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.
My Latest Video
Pipe white chocolate ganache on the flat side of the 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.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Use good quality chocolate and apples.
- Let macarons mature in the fridge before you can enjoy them.
Recipe FAQs
Store macarons in an air-tight container in the fridge for 2-3 days.
Freeze macarons in an airtight container for up to 6 months.
There are many reasons for that. The most common are unstable meringue and incorrect oven temperature.
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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
Apple Pie Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 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 a plastic cup.
- In a small saucepan, add heavy cream and vanilla bean paste. Bring to a boil, but do not boil.
- Add the heavy cream mixture into the melted chocolate in 3 parts, mixing with the spatula all the time. Emulsify with the immersion 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.
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 the butter 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.
- Before the apples are cooked well, add a tablespoon of Bacardi Rum mix with a spatula. Turn the 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a piping bag with a 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 rest on the countertop until no batter sticks to your finger when you touch them.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a 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 the 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!