Apple Cinnamon Macarons

5 from 2 votes

Apple Cinnamon Macarons filled with cinnamon white chocolate ganache and cinnamon apple confit in the center.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 128kcal

In the mixing bowl, sift almond flour, powdered sugar, and cinnamon powder.
In the mixing bowl of a stand mixer, add room temperature egg whites and start whisking on low speed. Start adding sugar one teaspoon at a time. Increase speed to medium and whip until stiff peaks. This will take 10-15 minutes.
Add dry ingredients and start folding batter. When macaronage drips down from the spatula "like lava", transfer it into a piping bag with a round tip and pipe macaron shells.
Sprinkle shells with cinnamon powder. Let the shells rest on the countertop until no batter sticks to your finger when you touch.
Bake macarons in the preheated oven to 275°F (134^oC) for 12-14 minutes. Temperature and baking time may vary, depending on your oven. Remove macaron shells from the oven and let them cool completely.

Semi-melt white chocolate in the microwave or using the double-boiler method. I usually melt chocolate in the microwave about 20 20-second intervals. This method is fast and works for me.
In a small saucepan, bring to a simmer heavy cream, glucose syrup, and cinnamon. Add the hot mixture to the melted chocolate in 3 parts, mixing with the spatula. Emulsify with a hand blender.
Add butter and emulsify again. Transfer into a flat container and cover with plastic wrap "to contact". Refrigerate ganache for 6-8 hours.

In the small bowl, mix sugar and Pectin NH.
In the saucepan over medium heat, add apple sauce and cinnamon powder.
Drizzle sugar mixture over puree and cook until it boils, mixing with the whisk all the time. As soon as the mixture starts boiling, wait 20-30 seconds and remove from the heat.
Add a pinch of citric acid and mix with the whisk. Transfer confit into a piping bag, and place it flat on the countertop. Let it cool and refrigerate until use.

Place ganache into a piping bag with a round piping tip. Cut the tip of the piping bag with the apple confit. On the flat side of one macaron shell pipe ganache. After that, pipe apple confit into the center of the ganache.
Sandwich macarons with another macaron shell and press slightly. Make sure there is no ganache coming out from the edges.
Place filled macarons in an air-tight container and keep in the fridge for 12 hours. Macarons need to mature, before you can enjoy them.

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.

Use good-quality chocolate for ganache.