Apple Pie Macarons

Apples are one of my all-time favorite fall flavors (right next to pumpkin, of course). I mean, who can resist a classic granny smith apple pie, right?

Not only are the shells and buttercream of these macarons loaded with apple pie spice, but I even added some apple pie filling. Let's just say that if you love apples, this dessert is for you.

🥘 Ingredients

Apple Spice Macaron Shells (above, left)

• Almond Flour - Use your favorite brand of almond flour. I like the brand Bob's Red Mill.
• Confectioners' Sugar - A key ingredient in macarons.
• Apple Pie Spice - Try my homemade apple pie spice, or use your favorite store-bought variety.
• Egg Whites - I've tried aged egg whites and freshly cracked egg whites and have had success with both. It is important, however, that you let your egg whites warm to room temperature.
• Cream of Tartar - A small amount of cream of tartar is a great way to help strengthen your meringue.
• Sugar - You can use regular granulated sugar or caster sugar.

Apple Spice Buttercream (above, right)

• Butter - You can't have buttercream frosting without butter. For best results, I always recommend that your butter is between 68-70°F (20-21°C).
• Confectioners Sugar - Not only does powdered sugar add sweetness, but it thickens the frosting.
• Apple Pie Spice - More apple pie spice for some extra flavor.
• Heavy Cream - A small amount of heavy cream can be used to adjust the consistency of your frosting.

Filling

• Apple Pie Filling - Adding pie filling is optional, but will easily take your macarons to the next level. I recommend trying my homemade apple pie filling, but canned will work, too. Either way, give it a quick chop or light mash so the apple chunks aren't too big.

👩‍🍳 How To Make Apple Pie Macarons

Make sure you read through all of these instructions since macarons are known for being tricky. You will need a stand mixer, baking sheets, a kitchen scale, piping bags, and tips.

This recipe will make 20 fully assembled macarons.

Make the Macaron Batter

Step 1: Add to your food processor. In the bowl of your food processor, add the 125 grams of almond flour, 125 grams of confectioners sugar, and 1 teaspoon of apple pie spice (photo 1).

Step 2: Blend and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl (photo 2). Set aside.

Step 3: Start making the meringue. In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk attachment to beat the 100 grams of egg whites (photo 3) until foamy (photo 4).

Step 4: Reach soft peaks. Add ¼ teaspoon cream of tartar and keep mixing until you have soft peaks (photo 5).

Step 5: Add sugar. Gradually add 80 grams of sugar to the egg whites while continuing to mix, until everything is fully distributed.

Step 6: Reach stiff peaks. Continue to beat the egg mixture until stiff peaks form (photo 6).

Step 7: Begin folding. Scoop ⅓ of the meringue into your flour mixture (photo 7) and use a rubber spatula to gently fold it in until it is combined.

Step 8: Keep folding. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding between each addition.

Step 9: Reach the right consistency. After the last bit of the meringue has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons (photo 8). *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe the Macarons

Step 10: Prepare. Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off) and line two baking sheets with parchment paper or a silicone baking mat.

Step 11: Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other (photo 9).

Step 12: Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

Step 13: Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.

Step 14: Preheat. While the macarons are resting, preheat your oven to 300˚F (150˚C/Gas Mark 2).

Step 15: Bake. Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly (they should be only just starting to brown).

Step 16: Cool. Remove the macarons from the oven (photo 10) and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.

Make the Apple Spice Buttercream

Step 17: Beat the butter. In a large mixing bowl, add 4 tablespoons of butter (photo 11). Beat it for 1 minute until the butter has become light and fluffy.

Step 18: Add sugar. Add 1½ cups (180 grams) of confectioners' sugar and 1 teaspoon of apple pie spice (photo 12) and continue to beat until fully combined.

Step 19: Adjust the consistency. Gradually add 1 tablespoon of heavy cream in small increments, making sure to beat in between each addition until you reach your desired consistency (photo 13).

Assemble the Macarons

Step 20: Prepare. Scoop the buttercream into a piping bag with a round tip (or a storage bag with the corner cut off).

Step 21: Add the filling. Take one cooled macaron shell and pipe a ring of buttercream around the outside of the macaron. Fill the space in the center with some of your ¼ cup of apple pie filling (photo 14).

Step 22: Repeat. Repeat this process with your remaining macaron shells, buttercream, and apple pie filling.

Step 23: Chill. For best results, place the macarons into an airtight container in the fridge for 24 hours. Then, allow them to come up to room temperature and serve.

💭 Angela's Pro Tips & Notes

• Mash up the apple pie filling. You can use storebought or homemade apple pie filling. Either way, I recommend lightly mashing it with a fork or chopping it up so the apple chunks aren't too big for the macarons.
• Use homemade spices. Homemade apple pie spice tastes much better than the store-bought version, but either will work for this recipe. 
• Make sure your oven is at the right temperature. Invest in an inexpensive oven thermometer to ensure your oven is at the correct temperature.
• Use your favorite piping tips. I used a Wilton #12 tip for piping my macaron shells and a Sultan piping tip for the buttercream, but you can use your preferred tips.

🥡 Storing

Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.

If assembled, place your macarons into the fridge in an airtight container for up to 4 days.

Freezing

Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.

Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.

📖 Recipe Card