Introduction

These Apple Pie Macarons combine the delicate texture of classic French macarons with the comforting flavors of apple pie. With a vanilla buttercream and a hint of cinnamon, they make a charming dessert perfect for any occasion.

The image shows a close-up of a stack of creamy beige macarons on a simple white plate. Each macaron has two smooth, slightly speckled top and bottom shells with a thin, crunchy edge. Between the shells, there is a thick layer of wavy white cream filling. The top shell of some macarons is decorated with thin, smooth lines of icing and a small sprinkle of light brown crumbs. The plate sits on a wooden surface and there are cinnamon sticks beside the plate, adding warm brown tones to the scene. The background is softly blurred but shows more macarons in a warm light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

128 g almond flour
128 g powdered sugar
1/8 teaspoon salt
100 g egg whites (at room temperature)
100 g granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste
1/2 cup unsalted butter (at room temperature)
2 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons milk (plus more if needed)
1/2 cup apple pie filling (mashed slightly with a fork, store-bought or homemade)
1/4 cup white candy melting wafers
2 tablespoons crushed cinnamon graham crackers

Instructions

Step 1: Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve. Discard any coarse pieces to ensure a smooth batter.
Step 2: In a large bowl, beat the egg whites with a handheld electric mixer until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Mix in vanilla extract and vanilla bean paste.
Step 3: Using a rubber spatula, carefully fold one-third of the almond flour mixture into the meringue. Repeat until fully incorporated, avoiding overmixing to keep the proper batter consistency.
Step 4: Line two baking trays with parchment paper or Silpat liners. Fit a piping bag with a round tip and pipe batter into 3/4-inch circles spaced about 1 inch apart. Tap trays firmly to release air bubbles.
Step 5: Let the piped macarons sit at room temperature for 30 to 60 minutes until they develop a dry skin and are no longer sticky to the touch.
Step 6: Preheat the oven to 300°F (150°C). Bake the trays one at a time for 10 to 15 minutes, until macarons puff up with visible feet and have light golden edges.
Step 7: Allow the macarons to cool completely on the baking trays before carefully removing them to avoid cracking.
Step 8: Beat unsalted butter, powdered sugar, salt, vanilla extract, and milk together until light and fluffy. Adjust milk as needed for a smooth, spreadable buttercream.
Step 9: Pair macarons of similar size. Using a piping bag fitted with a star tip, pipe a ring of buttercream on the bottom shell, add 1/2 teaspoon of apple pie filling in the center, then sandwich with the matching top shell.
Step 10: Place assembled macarons on a wire rack over a parchment-lined tray. Melt white candy wafers until smooth, transfer to a small bag, and drizzle over the tops. Immediately sprinkle crushed cinnamon graham crackers while candy is wet.
Step 11: Let the candy decoration set completely before serving or storing.

Tips & Variations

For a smoother batter, make sure to discard any coarse almond flour pieces after sifting.
Use room temperature egg whites to achieve better meringue volume.
Try homemade apple pie filling for a fresher taste or adjust cinnamon level to your preference.
Substitute crushed graham crackers with crushed nuts or cinnamon sugar for different textures.
Store the macarons in an airtight container in the fridge to keep them fresh longer.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before eating for optimal flavor and texture. Unassembled shells can be kept in an airtight container for up to a week. The decorated macarons should be enjoyed within a few days as the apple filling may moisten the shells over time.

How to Serve

A stack of seven light beige macarons sits on a white plate, each macaron made of two smooth, slightly speckled cookies with a piped swirl of creamy white filling layered thickly in between. The top cookies are decorated with thin white icing drips and small crumbled bits, adding texture and detail. The macarons have a delicate crunch on the edges, shown by their slightly cracked outer shells. Two cinnamon sticks lie next to the macarons on the plate, contrasting their soft colors. The surface beneath is a white marbled texture, and the background is softly blurred warm tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake the shells a day or two in advance and store them in an airtight container at room temperature. Assemble with buttercream and filling just before serving for the best texture.

What can I use if I don’t have vanilla bean paste?

If you don’t have vanilla bean paste, substitute with an equal amount of pure vanilla extract. The paste adds flecks and extra flavor but extract works well too.