Apple Pie Macarons
Apple pie macarons are filled with white chocolate ganache and cinnamon apple filing in the center.
Servings 30 macarons
Calories 30kcal
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!
Nutrition
Serving: 1macaron | Calories: 30kcal