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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Apple pie filling for macarons includes 2 parts: white choclate ganache and cinnamon apple filling.
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 see French meringue macarons shells recipe or 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).
How to make Apple pie filling for macarons
Ingredients:
- 2-3 chopped apples (any kind)
- granulated sugar
- unsalted butter
- cinnamon powder
- Bacardi Gold Rum (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.
How to store Apple pie 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 other recipes:
Apple pie macarons
Equipment
- 1 emulsify blender
Ingredients
White chocolate ganche
- 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)
Instructions
White chocolate ganche
- 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.
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.