Apple Shaped Macarons
These Apple Shaped Macarons are shaped as an apple, filled with ganache and apple confit, and decorated with pretzel sticks and pumpkin seeds.
Servings: 30 macarons
Calories: 173kcal
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.
Video
Notes
Get all ingredients and tools ready before baking. Download the template and place it under the baking mat.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 51mg | Fiber: 1g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg
