Caramel Apple Pie Macarons PT60M https://img2.recipesrun.com/201907/2019/1021/0c/f/963237/300x200x90.jpg Caramel apple pie in a little bite – this is a dessert lover’s dream! These macarons are packed with cinnamon apple pie filling and decadent caramel buttercream (check out my easy caramel sauce recipe). Big flavor in a little bite! These delicate cookies are sandwiched together with a filling, and the best part is that there is an endless flavor to choose from. 20 servings Ingredients: gel food coloring (optional) 3 1/4 oz. almond meal, sifted 5 1/2 oz. sugar, sifted 2 3/4 oz. granulated sugar, sifted 3 1/4 oz. egg whites, room temperature nutmeg 1/4 tsp. cinnamon 1/4 cup apple butter 1/2 tsp. vanilla 1/4 cup caramel sauce 1/2 cup unsalted butter, softened 3/4 cup sugar, sifted

Caramel Apple Pie Macarons

3.5

( By Tracy )

Caramel apple pie in a little bite – this is a dessert lover’s dream! These macarons are packed with cinnamon apple pie filling and decadent caramel buttercream (check out my easy caramel sauce recipe). Big flavor in a little bite! These delicate cookies are sandwiched together with a filling, and the best part is that there is an endless flavor to choose from.

01 Information

Grade medium
Serving 20 servings
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

Macarons
- gel food coloring (optional)
- 3 1/4 oz. almond meal, sifted
- 5 1/2 oz. sugar, sifted
- 2 3/4 oz. granulated sugar, sifted
- 3 1/4 oz. egg whites, room temperature
Apple Pie Filling
- nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup apple butter
Caramel Buttercream Frosting
- 1/2 tsp. vanilla
- 1/4 cup caramel sauce
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar, sifted

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03 Method

Step 1

Using a mixer, beat butter until light and fluffy. Gradually add sugar until incorporated and fold in caramel sauce and vanilla until smooth. Set aside.
Step 2

In a small bowl, stir to combine apple butter, cinnamon, and nutmeg. Set aside.
Step 3

Whisk egg whites until they begin to foam, about 1 minute. Slowly add in granulated sugar and continue to whip until stiff peaks form. The mixture should be thick and glossy; you should be able to hold the bowl upside down without the whites falling out.
Step 4

Add sifted sugar, almond meal, and food coloring to the mixture. Using a spatula, fold until it is well incorporated and has the consistency of molten lava.
Step 5

To test, scoop up a spoonful of batter and drop it back into the mixture; it should flatten and disappear into the batter in about 15 seconds or so. If it doesn’t, continue folding the mixture. It should take about 50-60 strokes for the batter to reach the right consistency.
Step 6

Transfer the mixture to a piping bag fitted with a large round tip, and pipe small rounds onto a baking sheet lined with parchment paper. The rounds should be no larger than 2 inches in diameter with at least 1/2 inch of space between.
Step 7

Gently tap the bottom of each sheet on the work surface to release trapped air, then let the macarons dry on the counter for about 30 minutes until a skin is formed on the surface (the batter shouldn’t stick to your hand when you touch it).
Step 8

Place the macarons in a 350 degrees F oven and bake for about 10-12 minutes until the shells harden. Let cool completely on the baking sheets.
Step 9

To assemble: Match the macaron shells in pairs. Pipe buttercream on the flat side of a macaron shell and drop a spoonful of apple filling in the center, then sandwich together with a matching macaron shell. Repeat with the remaining macarons.

04 Author

Tracy

88 Recipes

Caramel Apple Pie Macarons

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