Hamdi Saidani Apple Pie Macarons are delightful French cookies with a sweet apple pie-inspired filling this recipe, which serves about 25 takes around 1.5 hours including preparation and baking time. Perfect for a sophisticated twist on a classic treat.
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💚 Why You’ll Love This Apple Pie Macarons Recipe:
- Flavor Fusion: Combines the classic flavors of apple pie with the delicate texture of French macarons.
- Unique Presentation: A sophisticated dessert that stands out at any gathering or special occasion.
- Textural Delight: Enjoy the contrast between the crisp shell and the smooth, spiced filling.
- Perfect for Fall: Ideal for autumn with its warm spices and apple flavor, making it a seasonal favorite.
❓ What Is Apple Pie Macarons Recipe?
Apple Pie Macarons are French-style almond meringue cookies with a filling inspired by apple pie the shells are lightly spiced with cinnamon and nutmeg, while the filling includes chopped apple pie filling for a sweet and fruity taste.
🍏 Apple Pie Macarons Ingredient
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 3/4 cup (200g) powdered sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A few drops of yellow gel food coloring (optional)
For the Apple Pie Filling:
- 1/2 cup (120g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/4 cup (60g) apple pie filling, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
🍡 How To Make Apple Pie Macarons
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar into a bowl.
- In a clean, dry bowl, whip the egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue to whip until stiff, glossy peaks form. If using, add food coloring during the last minute of whipping.
- Gently fold the dry ingredients into the whipped egg whites, adding cinnamon and nutmeg. Mix until fully incorporated but be careful not to overmix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
- Let the piped batter rest at room temperature for 30 minutes until a skin forms. Bake for 15-20 minutes, or until the shells are set and easily lift off the parchment paper. Cool completely.
- Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the apple pie filling, cinnamon, and vanilla extract until smooth.
- Pair the cooled macaron shells and pipe or spread a generous amount of filling onto the flat side of one shell. Top with another shell to make a sandwich. Refrigerate for at least 24 hours before serving to allow the flavors to meld.
💭 Recipe Tips:
- Egg Whites: Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best meringue.
- Resting Time: Allowing the piped macaron batter to rest is crucial for forming the characteristic macaron “foot.”
- Baking Temperature: Bake at a lower temperature to prevent browning and ensure a delicate texture.
- Filling Variations: Experiment with different fillings like caramel or spiced cream cheese for a unique twist.
🍾 What To Serve With Apple Pie Macarons?
Apple Pie Macarons pair beautifully with a cup of Apple Crisp Juice they also complement vanilla ice cream or a scoop of cinnamon for a festive touch, serve them alongside a fruit platter or with a glass of dessert wine.
🎚 How To Store Leftovers Apple Pie Macarons?
- Room Temperature: Store leftovers apple pie macarons in an airtight container at room temperature for up to 3 days. Keep in a cool, dry place away from sunlight.
- Refrigeration: For longer storage, refrigerate leftovers apple pie macarons in an airtight container for up to 1 week. Let come to room temperature before serving for the best texture.
FAQ’S
How can I make my Apple Pie Macarons less sweet?
Reduce the amount of powdered sugar in the macaron shell and filling you can also adjust the sweetness of the apple pie filling to your preference.
What can I do if Apple Pie Macarons shells are cracking?
Cracking can occur due to overmixing or improper oven temperature. Ensure your batter is mixed to the right consistency and use an oven thermometer to maintain a consistent temperature.
Why did my Apple Pie Macarons not have feet?
Lack of feet can result from under-mixing the batter or not letting the piped batter rest long enough. Make sure to mix until the batter flows smoothly and rest it until a skin forms.
How do I know when Apple Pie Macarons are fully baked?
The Apple Pie Macarons are done when the tops are firm and don’t wobble when gently touched. They should easily lift off the parchment paper without leaving any residue.
How do I fix Apple Pie Macarons that are too chewy?
Chewy Apple Pie Macarons may result from underbaking or overmixing. Ensure the shells are baked until firm and follow the recipe’s instructions for mixing the batter properly.
What should I do if my Apple Pie Macaron batter is too runny?
If the batter is too runny, it may need more almond flour or powdered sugar. Add a small amount of almond flour and gently mix until the batter reaches the right consistency.
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Apple Pie Macarons Nutrition Facts
Serving Size: 1 macaron
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 30mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 2g
Apple Pie Macarons
Description
Apple Pie Macarons are delightful French cookies with a sweet apple pie-inspired filling this recipe, which serves about 25 takes around 1.5 hours including preparation and baking time. Perfect for a sophisticated twist on a classic treat.
Ingredients
For the Macaron Shells:
For the Apple Pie Filling:
Instructions
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
Sift together the almond flour and powdered sugar into a bowl. - In a clean, dry bowl, whip the egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue to whip until stiff, glossy peaks form. If using, add food coloring during the last minute of whipping.
- Gently fold the dry ingredients into the whipped egg whites, adding cinnamon and nutmeg. Mix until fully incorporated but be careful not to overmix.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
- Let the piped batter rest at room temperature for 30 minutes until a skin forms. Bake for 15-20 minutes, or until the shells are set and easily lift off the parchment paper. Cool completely.
- Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the apple pie filling, cinnamon, and vanilla extract until smooth.
- Pair the cooled macaron shells and pipe or spread a generous amount of filling onto the flat side of one shell. Top with another shell to make a sandwich. Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Notes
- Egg Whites: Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best meringue.
Resting Time: Allowing the piped macaron batter to rest is crucial for forming the characteristic macaron “foot.”
Baking Temperature: Bake at a lower temperature to prevent browning and ensure a delicate texture.
Filling Variations: Experiment with different fillings like caramel or spiced cream cheese for a unique twist.
