Apple Shaped Macarons
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You have already seen many shaped macarons on my blog. Like a pear, lemon, or peach. I love making them. These Apple Shaped Macarons are shaped like apples, filled with ganache and apple confit in the center, and decorated with pretzel sticks and pumpkin seeds. I also made a printable template, which you can download below.
Table of Contents
Why You’ll Love This Recipe
- Macarons are gluten-free cookies, like Meringue Cookies.
- These macarons are fun to make. Check also Flowers Macarons.
- Macarons may look hard to make, but if you follow my instructions, you will be surprised how easy they are to make. Check also Lemon Tarts or Kyiv Cake.
How to Make Apple Shaped Macarons
Download and print the template.
Prepare macaronage and pipe Apple Shaped Macarons. Use my basic French meringue recipe to make shells or Italian meringue recipe. I also have an online video lesson on how to make macaron shells using The rest method. Any method you like to make macaron shells will work to make these Apple Shaped Macarons.
Make Cinnamon white chocolate ganache. Cinnamon is optional in the ganache. You can make one of your favorite ganaches. I have many different fillings for macarons on my blog, like Swiss Meringue buttercream, American buttercream, or Milk Chocolate Ganache.
Prepare Apple Cinnamon confit.
How to Assemble Apple Shaped Macarons
Make sure you have everything ready before assembling macarons. Sometimes, ganache could be too runny or stiff; make sure to check the texture before transferring it into a pastry bag. Pair baked macaron shells by size and place them on the table. I like to use parchment paper and a baking sheet pan to assemble macarons. Pipe ganache on one flat side of the macaron shell. Add Apple Cinnamon Confit in the center of the ganache. Sandwich the macarons with another shell and press slightly.
Tip from Marina: Bring the ganache to room temperature after refrigerating. This will help with piping.
I decorated these apple-shaped macarons with gluten-free pretzel sticks to look like stems, then I added pumpkin seeds to look like a leaf. I used what I had in my pantry for decor. All came out very simple and elegant. If you are at a more advanced level in the macaron journey, you can pipe stems and leaves from macaronage like Camila, for example. When you assemble all macarons, place them into an air-tight container and refrigerate for 12 hours. Macarons need to mature before you can enjoy them.
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Expert Tips
- All prepping can be done a day or two before assembling macarons.
- For macaron shells, you can use different colors, like green or yellow.
- You can make stems and leaves from tempered chocolate, like I did for Pina Colada Macarons.
- Baking time may take a few minutes longer than usual for macaron shells, as these are larger.
Recipe FAQs
Store Apple Shaped macarons in an air-tight container in the fridge for 2-3 days.
Freeze filled macarons in an air-tight container for up to 6 months. I would recommend freezing without decor.
This happens when macaron shells are not rested enough before baking.
There are many reasons. Most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you make these Apple Shaped 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 Shaped Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 rabber spatula
- 2 baking mat
- 2 baking sheet pan
- 1 immersion blender
Ingredients
Macaron Shells
- 100 gr egg whites room temperature
- 100 gr white granulated sugar
- 125 gr almond flour
- 150 gr powdered sugar
Cinnamon White Chocolate Ganache
- 300 gr white chocolate
- 100 ml heavy whipping cream
- 20 gr glucose syrup
- 28 gr unsalted butter
- ¼ tsp cinnamon powder
- ⅛ tsp salt
Apple Cinnamon Confit
- 113 gr apple sauce
- 40 gr white granulated sugar
- 4 gr Pectin NH
- ⅛ tsp citric acid
Instructions
How to Make Apple Shaped Macarons
- Download and print template.
- 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 glossy picks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding in the butter. When macaronage drip down from the spatula “like lava”, transfer them into a pastry bag with a round tip.
- Pipe Apple shaped macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the 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 them from the baking mat and pair them with a similar size.
How to Make Cinnamon White Chocolate Ganache
- Semi melt white chocolate in the microwave or using double boiler method.
- In the small saucepan pan bring to a simmer cream, glucose syrup, and cinnamon powder. Do not boil!
- Add hot cream into white chocolate in 3 parts, mixing with the spatula.
- Emulsify with hand blender.
- Add unsalted butter and salt. Emulsify again.
- Transfer into flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 8-12 hours.
How to Make Apple Cinnamon Confit
- In the small bowl mix sugar with pectin NH.
- In the sauce pan over medium heat warm up apple sauce.
- Drizzle sugar mixture over apple sauce, mixing with the whisk all the time.
- As soon as mixture start boiling, wait 20-30 seconds and remove from heat.
- Add citric acid and mix with the whisk.
- Transfer confit into pipping bag and place flat on counter top.
- Let confit cool to room temperature, then refrigerate until use.
How to Assemble Apple Shaped Macarons
- Pair baked macaron shells by size and place them on the table. I like to use parchment paper and a baking sheet pan to assemble macarons.
- Pipe ganache on one flat side of the macaron shell.
- Add Apple Cinnamon Confit in the center of the ganache.
- Sandwich macarons with another shell and press slightly. I decorated these apple shaped macrons with gluten-free pretzel sticks to look like a stem. I also added pumpkin seeds to look like a leaf.