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 center. 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.
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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 apple pie filling.
- Assemble Macarons.
How to make white chocolate ganache
Ingredients for White chocolate ganache:
- white chocolate 33%-34%
- heavy cream
- vanilla bean paste
Place white chocolate into 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 ganache into glass container and cover with the plastic wrap “to contact”. Refrigerate for 6-8 hours (or overnight) to stabilize.
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 44 pipping tip. First, pipe normal macarons 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 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.
How to make Apple pie filling for macarons
Ingredients:
- 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 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 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 Gold Rum or Cognac, mix with spatula. Turn oven off. Remove apple filling into bowl or pipping bag. Let it cool on the countertop, then refregirate until use. 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 flat side of 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.
How to store macarons
- 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! Check also other recipes:
Apple Pie Macarons
Equipment
- 1 emulsify 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)
- 120 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 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 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!