Caramel Apple Macarons

Last year I posted a recipe for Pumpkin Spice Macarons that is a favorite with my friends and family. This year I wanted to take the same idea but use another popular fall flavor - caramel apple! These macarons feature caramelized cinnamon apples and caramel buttercream frosting sandwiched between two lightly spiced shells. The end result is a light, sweet, well balanced dessert perfect for fall.

Prep Your Ingredients and Equipment

Making macarons takes a bit of prep work, so you’ll want to start at least a day in advance of when you plan to serve them.

• Age egg whites one to two days in advance of making the macarons. You can do this by placing the egg whites in a bowl, covering with plastic wrap with small slits cut into it, and refrigerating for 24 to 48 hours. This results in more elasticity during the whipping process, providing a better structure to the macarons. Bring the aged egg whites to room temperature before using.

• Make the apple filling by mixing together chopped apples (the smaller the cubes, the better), brown sugar, lemon juice from 1/2 a lemon, cinnamon, a pinch of salt, and a tablespoon of water in a small saucepan and heating over medium heat. Cook, stirring occasionally, until the apples have softened and there is no excess liquid (about 15 minutes). If the mixture starts to dry out and burn before the apples have softened, add an additional tablespoon of water or apple juice. Transfer to a bowl and allow to cool completely.

• Sift together the almond flour, powdered sugar, cinnamon, and nutmeg. There should be no lumps in the dry ingredients!

• Clean and fully dry a large bowl. Grease or soap residue can interfere with the whipping process. Read about the science of whipping egg whites here.

• Line baking sheets with silicone baking mats. Mats specifically made for macarons are available that have circular templates printed on them.

Mix the Macaron Shell Batter

In your clean and dry bowl, combine the aged egg whites, cream of tartar, and about one third of the granulated sugar. Whisk on medium speed using a stand or handheld mixer fitted with the whisk attachment until soft peaks are formed. Add food coloring (optional) and the remaining sugar while gradually increasing the mixing speed to high. Continue whisking until stiff peaks are formed.

Using a rubber spatula, gently fold in the sifted, dry ingredients one third at a time. Continue gently folding the batter until it becomes shiny and flows like lava. Do not overmix or else your batter will become too runny. A rule of thumb I learned is that your batter is ready when the trail of the section you folded disappears into the rest of the batter in about 7 seconds.

Pipe and Bake the Macaron Shells

Transfer the batter to a piping bag fitted with a large, round piping tip. Pipe small domes (about 1 to 1.5 inches in diameter) onto the silicone baking mat, using a circular flicking motion to cut away the piped macaron from the piping tip. Let the piped macaron shells sit out at room temperature for at least 30 minutes. They will dry out and develop a film on top.

Bake the dried out shells at 325°F for 12-14 minutes. During this time they will develop their signature “feet” and firm outer shell. You can test if they are ready by lightly touching the top. If it feels set, they are ready. If it feels soft, bake for another minute or two and test again. If you haven't made macarons before, I suggest starting with a small test batch to learn how long you need to bake them in your oven.

Let the macaron shells cool for at least 15 minutes before removing from the baking mat and letting them completely cool on a wire rack. If they are still warm, they may stick and tear.

Make the Caramel Buttercream Frosting

Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter until smooth. Add the caramel sauce, vanilla, and salt and mix until fully combined. Add the powdered sugar and mix until fully combined and fluffy. If the frosting is too thick, you can add some milk or cream 1 tablespoon at a time.

Transfer to a piping bag fitted with a medium sized tip of your choice to get your preferred look.

Fill the Macarons

Once the macaron shells have completely cooled you can add the filling.

• Turn half of the shells over (so the flat side is up) and spoon a small amount of the cooled apple filling into the center.

• Pipe a ring of frosting around each dollop of apple filling.

• Gently place an unfrosted shell of matching size on top, slightly compressing and spreading out the filling.

You can enjoy the finished macarons right away or let them mature in an airtight container in the refrigerator overnight. This allows the shell to absorb some of the moisture from the filling and the flavors to meld. Refrigerate the macarons in an airtight container for up to 5 days.

macarons, caramel apple

dessert

French

Yield: 20-24

Author: Laura's Bake Lab

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Caramel Apple Macarons

Caramelized apples and caramel buttercream frosting are sandwiched between lightly spiced macaron shells for a delicious fall treat.

Prep time: 30 MinCook time: 12 MinInactive time: 30 MinTotal time: 1 H & 12 M

Ingredients

Apple Filling

• 1 cups apples, diced into small cubes
• 1/4 cup brown sugar
• juice of half a lemon
• 1 tbsp water or apple juice
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• pinch of salt

Macaron Shells

• 100g aged egg whites, room temperature (see notes)
• 1 and 1/2 cups almond flour
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• green food coloring, optional

Caramel Buttercream Frosting

• 1/2 cup unsalted butter, softened to room temperature
• 2 tbsp caramel sauce
• 1/2 tsp vanilla extract
• pinch of salt
• 3/4 cup powdered sugar

Instructions

Make the Apple Filling

1. Add all of the ingredients for the apple filling into a small saucepan and stir to combine.
2. Heat over medium heat, stirring occasionally, until the apples have softened and there is no excess liquid (about 15 minutes). If the mixture starts to dry out and burn before the apples have softened, add an additional tablespoon of water or apple juice.
3. Transfer to a bowl and allow to cool completely.

Prepare the Macaron Shells

1. Line baking sheets with silicone baking mats.
2. Sift almond flour, powdered sugar, cinnamon, and nutmeg into a medium bowl, discarding any clumps that don't make it through the sifter. Set aside.
3. In a large bowl (make sure it is clean and completely dry!), combine the aged egg whites, cream of tartar, and about one third of the granulated sugar. Whisk on medium speed using a stand mixer or handheld mixer fitted with the whisk attachment until soft peak stage.
4. Add the food coloring (if using) and the remaining sugar while gradually increasing the mixing speed to high. Continue whisking until stiff peaks are formed.
5. Using a rubber spatula, gently fold in the dry ingredients one third at a time.
6. Continue gently folding the batter until it becomes shiny and flows like lava. Do not overmix or else your batter will become too runny. A rule of thumb I learned is that your batter is ready when the trail of the section you folded disappears into the rest of the batter in about 7 seconds.
7. Transfer your batter into a large piping bag fitted with a piping tip with a large, round opening. Pipe small domes (about 1 to 1.5 inches in diameter) onto the silicone baking mat, using a circular flicking motion to cut away the piped macaron from the piping tip. Firmly hit the baking sheet on the counter a few times to pop any air bubbles.
8. Set your piped macarons aside to dry out for at least 30 minutes so they dry out and develop a skin.

Make the Caramel Buttercream Frosting

1. Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter until smooth.
2. Add the caramel sauce, vanilla, and salt and mix until fully combined.
3. Add the powdered sugar and mix until fully combined and fluffy. If the frosting is too thick, you can add some milk or cream 1 tablespoon at a time.
4. Transfer to a piping bag fitted with a medium sized tip of your choice to get your preferred look.

Bake and Assemble the Macarons

1. Preheat the oven to 325°F.
2. Once the macarons shells have dried out, bake them for 12-14 minutes. You can test if they are ready by lightly touching the top of macaron shell. If it feels set, they are ready. If it feels soft, bake for another minute or two and test again.
3. Let the macaron shells cool for at least 15 minutes before removing from the baking mat and letting them completely cool on a wire rack. If they are still warm, they may stick and tear.
4. Turn half of the shells over so the flat side is up. Spoon a small amount of the apple filling into the center. Pipe a ring of frosting around the apple filling. Gently place an unfrosted shell of matching size on top, slightly compressing and spreading out the filling.

Notes

• Storage Instructions: Store the macarons in an airtight container in the refrigerator for up to 5 days.
• Aged Egg Whites: To age your egg whites, place them in a bowl and cover with plastic wrap. Cut small slits into the plastic wrap and let the egg whites sit in the refrigerator for 24-48 hours.

https://www.laurasbakelab.com/blog/caramel-apple-macarons

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