Caramel Apple Macarons

caramel apple macarons

Okay, so I am new to this Macaron world, but oh how I have embraced it! These little guys take a bit of getting use to when you make them…they can be temperamental and require a little extra love and care, but one of my daughter’s friends started making them a few years ago and I figured, “if a 12 year old can master this…so, can I!”

It’s all in the mixing of the batter….too much or too little is what sends you over the fence to defeat or victory!  Also, you MUST send the almond flour through a food processor till it is fine and then sift it at least twice with the powdered sugar through a sieve…don’t skimp on this step, you will thank me later when you have beautiful macarons!  Another thing….make sure your egg whites are room temperature (baking tidbit…room temp eggs and egg whites allow more air to be whipped into them, so use room temp. eggs for all of your baking….your cakes will be fluffier! And you definitely want your macarons to come out like fluffy little pillows!)

I came up with this recipe after wanting to do my “take” on apple pie for our  July 4th celebration.  I just took a basic macaron recipe and started tweaking it… and TADA! It actually worked!

The cookie tasted like a cinnamon pop-tart, which in our house is a FAN FAVORITE! So you could eat them plain, but the filling just adds a little something special.

I hope you like these as much as we did.  They are always better one to two days later, so great for a make-ahead dessert!


  • 4 large egg whites, room temperature
  • 1/4 cup superfine sugar, just run regular sugar through your food precessor
  • 1 2/3 cup powdered sugar
  • 1 cup Hodgson’s unblanched almond flour/meal
  • 1/4 tsp. cream of tartar
  • pinch of salt
  • 1 3/4 tsp. apple pie filling (you can make your own…4 tsp. cinnamon, 2 tsp. nutmeg, 1/8 tsp. cardamom, 1/2 tsp. ground ginger)

Preheat oven to 300*.  Using a 1 1/2 inch cookie cutter, trace circles onto a piece of parchment paper the same size as the baking sheet you plan to use.  Flip paper over and lay on baking sheet.  Set aside.

Place room temperature egg whites in a mixing bowl (also make sure there are NO yolks in there…they won’t whip right if there is)

With a whisk attachment, whisk at medium speed until foamy, about a minute.  Add sugar and cream of tartar.  Mix until VERY stiff peaks form.  You should be able to reverse the whisk and have the peak stands very tall without falling.

In a different bowl, shift together almond four and powdered sugar.  Repeat and sift a total of 4-5 times, if you are feeling especially determined!  Remove any large pieces left in the sieve after each sift.

Add almond mixture to stiffened egg whites.  Gently fold almond mixture into whites until you can ribbon and “8” that holds the batter.  This should be about 60-70 folds (yes, this is serious business…there is an actual number of folds that can take you too far!  This is the most important step!)

Fill a piping bag with a large round tip and fill with batter.  Gently squeeze enough batter onto prepared parchment paper.

Once baking sheet is full. Forcefully bang baking sheet on counter 2-3 times to force any bubbles out of batter.

Set baking sheet aside for 30 minutes, so surface begins to harden.  Bake for about 16 minutes….you should be able to see a crust forming on the edges and be able to lift the macaron off the parchment paper….if it still sticks at all…cook a little longer.

Remove and let cool completely before removing from baking sheets.

Meanwhile, to make the filling, you will need:

  • 10 oz. Martinellis’ apple juice
  • 1 tsp. lemon juice
  • 2 Tbs. sugar
  • 1/2 tsp. cinnamon
  • 1 large Granny Smith apple, peeled, cored and finely chopped
  • 1 1/2 sticks unsalted butter
  • 1 tsp. Mexican vanilla
  • 2-3 cups powdered sugar

This goes pretty quick after you have cooked down the apple juice…you can do this while you are making the macarons, which will save you some time. Just put the juice in a small sauce pan over medium heat. Once it comes to a boil, turn heat to low and let it go until it has boiled down by half.  Let cool. It should be thick like syrup.

Meanwhile, place 2 TBS. butter in a small skillet.  Once melted, add sugar and cinnamon and let brown.  Add apples and and stir to coat.  Cook for 2-3 minutes.  You want your apples to still have a “bite” to them and not be soggy….we are not going for applesauce here. Take off heat and add lemon juice. Mix well.

Place remaining butter in a stand mixer and blend till smooth. Add 1-2 tsp. of apple syrup and mix well. Add powdered sugar, 1/2 cup at a time, mixing well after each addition.

Place filling in a piping bag  and snip the tip off  large enough to allow the filling/apples to fit through.

Fill a macaron with filling, about 3/4 full of surface, and top with another macaron.  Press lightly to force filling to spread out to edge.

Store in an airtight container.  They taste their best one to two days after making, so good luck waiting that long!

Let me know how you like these or better yet, send me a pic and it may end up on this site or my other media sites! Thanks!!


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