Apple Pie Macarons

5 from 4 votes

Apple Pie Macarons are filled with white chocolate ganache and cinnamon apple filing in the center.

Prep Time45

Cook Time15

stabilizing ganache8

Total Time9

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: macarons

Calories: 116kcal

Place white chocolate into a plastic cup.
In a small saucepan, add heavy cream and vanilla bean paste. Bring to a boil, but do not boil.
Add the heavy cream mixture into the melted chocolate in 3 parts, mixing with the spatula all the time. Emulsify with the immersion blender.
Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate for 6-8 hours (or overnight) to stabilize.

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 the butter 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.
Before the apples are cooked well, add a tablespoon of Bacardi Rum mix with a spatula. Turn the oven off.
Remove apple filling into bowl or piping bag. Let it cool down in the fridge.

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 stiff peaks. This will take 10-15 minutes.
Add dry ingredients and start folding the butter when macaronage drip down from the spatula “like lava.” Transfer it into a piping bag with a 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 piping 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 rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275^oF (134°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 from baking mat and pair them with similar size.

Pipe white chocolate ganache on the flat side of the 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!

Get all ingredients and tools ready before baking.

Measure all ingredients using a kitchen scale.