Description
Delight in these elegant Apple Pie Macarons that combine delicate almond meringue shells with a luscious white chocolate ganache and a spiced apple pie filling. Perfect for special occasions or a sophisticated treat, these macarons bring together classic flavors in a refined, bite-sized dessert.
Ingredients
Scale
- 170 gr (1 cup) white chocolate (33%-34% cocoa)
- 120 gr (1/2 cup) heavy cream
- 5 gr (1 teaspoon) vanilla bean paste
- 150 gr (about 2-3 apples) chopped apples (any kind)
- 25 gr (2 tablespoons) granulated sugar
- 15 gr (1 tablespoon) unsalted butter
- 5 gr (1 teaspoon) cinnamon powder
- 10 gr (1 tablespoon) Bacardi Gold Rum (optional)
- 100 gr egg whites, room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- Red food coloring (quantity as needed)
- 2 tablespoons white granulated sugar (optional for decoration)
Instructions
- Place the white chocolate into a plastic cup. In a small saucepan, combine heavy cream and vanilla bean paste, heating until just below boiling. Pour the hot cream mixture over the white chocolate in three additions, stirring continuously with a spatula to emulsify. Use an immersion blender to blend until smooth. Transfer ganache to a flat container, cover with plastic wrap touching the surface, and refrigerate for 6-8 hours or overnight to stabilize.
- Wash, peel, and core the apples, then chop into small squares. In a frying pan, melt unsalted butter with granulated sugar over medium heat. Add the chopped apples and cinnamon powder, stirring occasionally. Cook until the mixture thickens, about 7-10 minutes. Shortly before finishing, stir in Bacardi Gold Rum (optional), then turn off the heat. Transfer filling to a bowl or piping bag and chill in the refrigerator to cool completely.
- Sift together almond flour and powdered sugar into a bowl and set aside. In a stand mixer bowl, whisk room-temperature egg whites on low, gradually adding granulated sugar one tablespoon at a time. Add red food coloring and continue whipping at medium-high speed until stiff peaks form (about 10-15 minutes). Gently fold the sifted dry ingredients into the meringue until the batter flows off the spatula like lava. Transfer batter to a piping bag fitted with a round tip.
- Pipe the batter into rounds on a baking mat. Firmly tap the baking tray against the countertop several times to release air bubbles. Using a Wilton 44 piping tip, pipe decorative “pie-looking” lines on top of the shells. Optionally, sprinkle with white granulated sugar for texture. Allow shells to rest at room temperature until a skin forms on the surface and batter is no longer sticky to the touch. Preheat oven to 275°F (134°C) and bake shells for 12-14 minutes. Remove from oven and allow to cool completely on baking mats before gently peeling off. Match shells by size for filling.
- Pipe a generous layer of white chocolate ganache onto the flat side of one macaron shell. Add a dollop of the chilled apple pie filling in the center of the ganache. Sandwich with a second macaron shell. Repeat with remaining shells.
- Refrigerate assembled macarons in an airtight container for 12-24 hours to allow flavors to meld and textures to mature. Bring macarons to room temperature before serving for the best taste and texture. Enjoy your elegant Apple Pie Macarons!
Notes
- Prep Time: 6 hours
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 140
- Sugar: 9g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg