Apple Pie Macarons

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

Tip from Marina: if you are using this recipe for anything else, you might want to double or triple ingredients.

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How to make Apple Pie Macarons

• Bake macaron shells using basic French meringue recipe. I also have online video lesson how to make macaron shells using No rest method.
• Prepare white chocolate ganache.
• Make cinnamon apple filling.
• Assemble Macarons.

I will not go over how to make macarons shells. Please check here or see Italian meringue macarons shells recipe for tips and tricks.

For pipping macarons shells I used Wilton 12 round pipping tip and Wilton 6 round pipping tip. First, pipe normal macarons shells. Slam the tray with macarons a few times on the counter to remove any bubbles. Now, using small round pipping tip (Wilton 6), pipe “pie looking” lines on the top of macarons shells. I also pipped round circle on the edges of macarons (this is totally optional). 

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 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 apples are cooked well, add tablespoon of Bacardi GoldRum, mix with spatula. Turn oven off. Remove apple filling into bowl or pipping bag. Let it cool down in the fridge before using. I am not using corn starch in this recipe as this filling will become even thicker after cooling off. 

How to assemble apple pie macarons

Pipe white chocolate ganache on the bottom of macarons shell. Add apple pie filling into the middle of the ganache. Top with another macaron shell. The top of macarons I decorated with melted white chocolate. The icing will work perfectly for decoration too. Refrigerate macarons in an airtight container for 24 hours to mature. Bring to room temperature before serving. 

I used Haute Hazelnut brown professional food color for macarons shells.

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