Name: Caramel Apple Macarons Recipe
Prep time: 1 h 30 min
Cook time: PT-487947H31M50S
Total time: PT-487947H31M50S
Cuisine: French
Ingredients: 150 g almond flour (1 ½ cups); 150 g powdered sugar (1 ¼ cups); 4 g freeze-dried apple (4-5 tsp), finely ground; 110 g egg whites, divided; A few drops green food coloring; Pinch of salt; 150 g granulated sugar (¾ cup); 2 ½ tablespoons water (38ml); 150 g apple (5 oz), diced; 30 g sugar (2 tbsp); 1 teaspoon lemon juice; 80 g whipping cream (⅓ cup); 230 g white chocolate (8 oz), chips or finely chopped bar; 4 g freeze-dried apple (4-5 tsp), finely ground; A few drops green food coloring; 11 oz caramels; 1 tablespoon heavy cream; 1 teaspoon kosher salt

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Why You’ll Love This Recipe

These Caramel Apple Macarons are the perfect balance of sweet, tart, and creamy, with a festive twist. The macaron shells are light, crisp, and subtly flavored with freeze-dried apple, while the white chocolate apple ganache adds a smooth, fruity richness. The salted caramel inside provides a delightful contrast, making these macarons an irresistible treat for fall or any special occasion. They are elegant, unique, and bursting with flavors reminiscent of caramel apples—perfect for impressing your guests or indulging yourself!

Ingredients

For the Apple Macaron Shells:

150 g almond flour (1 ½ cups)
150 g powdered sugar (1 ¼ cups)
4 g freeze-dried apple (4-5 tsp), finely ground
110 g egg whites, divided
A few drops green food coloring
Pinch of salt

For the Sugar Syrup:

150 g granulated sugar (¾ cup)
2 ½ tablespoons water (38ml)

For the White Chocolate Apple Ganache Filling:

150 g apple (5 oz), diced
30 g sugar (2 tbsp)
1 teaspoon lemon juice
80 g whipping cream (⅓ cup)
230 g white chocolate (8 oz), chips or finely chopped bar
4 g freeze-dried apple (4-5 tsp), finely ground
A few drops green food coloring

For the Salted Caramel:

11 oz caramels
1 tablespoon heavy cream
1 teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the White Chocolate Ganache Filling:

In a small saucepan, combine diced apples, sugar, and lemon juice. Bring to a boil while stirring constantly, then simmer for about 5 minutes or until the apples are softened. Remove from heat.
Puree the apple mixture with a blender or food processor. Add freeze-dried apple powder and blend again until smooth.
In a heatproof bowl, combine the apple puree, cream, and white chocolate. Melt over a bain-marie, stirring constantly until smooth.
Add a few drops of green food coloring and mix until combined. Allow the ganache to cool before transferring it to a small bowl. Refrigerate until ready to use.

Prepare the Macaron Shells:

Line baking sheets with parchment paper or silicone baking mats and fit a piping bag with a plain round tip (Wilton 1A tip).
In a food processor, combine powdered sugar, almond flour, and freeze-dried apple. Pulse until well combined, then sift into a large bowl, discarding any large bits.
In a small bowl, place 55g egg whites and a few drops of green food coloring. Beat until well combined. Add this to the dry mixture and stir with a rubber spatula until it forms a very thick dough-like consistency.
In a stand mixer, place the remaining 55g egg whites and salt. Set aside to prepare the sugar syrup.
In a small saucepan, combine 150g sugar and 2 ½ tablespoons of water. Heat over medium until the syrup reaches 230°F (110°C). When the syrup reaches 244°F (118°C), remove from heat.
While the syrup is heating, begin whipping the egg whites. Once the syrup reaches 244°F, pour it slowly into the egg whites in a thin stream while the mixer is running. Continue to whip until stiff, glossy peaks form and the bowl has cooled slightly.
Gently fold the whipped egg whites into the almond mixture using a silicone spatula. Work the batter until it flows in very thick ribbons when the spatula is lifted, passing the figure-8 test.
Transfer the batter to the piping bag and pipe 1-inch circles on the prepared baking sheets, spaced about 1 inch apart.
Tap the baking sheets firmly on the counter to flatten the macarons and remove any air bubbles. If needed, use a wet toothpick to pop any remaining bubbles.
Let the macarons dry at room temperature for 30-40 minutes, or until they are dry to the touch and have formed skins. Preheat the oven to 300°F (150°C).
Bake the macarons for 20-24 minutes, or until the tops no longer wiggle when gently touched. Let the macarons cool completely on the baking sheet.

Make the Salted Caramel:

In a medium saucepan, combine the caramels and heavy cream over low heat. Stir constantly until the caramels are melted.
Add kosher salt and stir until fully incorporated. Allow the caramel to cool to a pipeable consistency. Transfer to a piping bag.

Assemble the Macarons:

Pipe a generous amount of the apple ganache on the underside of one macaron shell. Fill the center with a little salted caramel and top with another macaron shell to sandwich them together.
Repeat the process with the remaining macaron shells and filling.
Refrigerate the macarons for at least one day before serving to allow the flavors to meld and the macarons to soften.

Serve:

Remove the macarons from the refrigerator about 30 minutes before serving to bring them to room temperature.
Serve and enjoy the sweet, fruity, and caramel-filled goodness!

Servings and Timing

Servings: Approximately 20 macarons
Prep Time: 1 hour 30 minutes
Cook Time: 30-40 minutes (baking)
Total Time: 2-3 hours (plus overnight refrigeration)

Variations

Vegan Macarons: Use aquafaba (chickpea brine) instead of egg whites and replace the heavy cream with coconut cream in the ganache.
Different Fruit Filling: Swap out the apple for other fruits like pear or peach for a unique twist.
Chocolate Ganache Filling: For a more decadent option, you can use a chocolate ganache in place of the white chocolate apple ganache.

Storage/Reheating

Storage: Store the macarons in an airtight container in the refrigerator for up to 4-5 days.
Reheating: Macarons are best served at room temperature, so take them out of the fridge about 30 minutes before serving.

FAQs

1. Can I make the macaron shells ahead of time?

Yes, you can make the shells ahead of time and store them in an airtight container for up to 2 days.

2. Can I use store-bought caramel for the salted caramel?

Yes, you can use store-bought caramel, but homemade caramel will add a richer flavor.

3. Can I substitute the freeze-dried apple powder with fresh apple?

Fresh apple won’t work as well as freeze-dried apple powder because it contains too much moisture. Stick to freeze-dried fruit for the best texture and flavor.

4. Can I freeze macarons?

Yes, you can freeze macarons. Place them in an airtight container or freezer bag and freeze for up to 1 month. Let them thaw in the refrigerator before serving.

5. How do I know when my macaron batter is ready?

The batter is ready when it flows in thick ribbons and can pass the figure-8 test, meaning it should smoothly form a figure 8 when lifted with the spatula.

6. Why are my macarons cracked on top?

Cracked tops often result from either overmixing the batter or not letting the shells dry sufficiently before baking. Be sure to follow the drying times and avoid overmixing.

7. Can I use food coloring other than green?

Yes, you can use any food coloring you like, but green works well for a “caramel apple” look. You can experiment with other colors for different effects.

8. How can I fix a runny ganache?

If your ganache is too runny, refrigerate it for 30 minutes and stir until it thickens. If it’s still too soft, melt a little more chocolate and stir it in.

9. Can I make a bigger batch of these macarons?

Yes, you can double or triple the recipe to make more macarons. Just ensure you have enough space to bake them on multiple trays.

10. How can I make the macarons more crispy?

If you prefer a more crispy texture, reduce the baking time slightly and ensure they’re fully dried before baking.

Conclusion

These Caramel Apple Macarons combine the nostalgic flavors of caramel apples with the elegance of French macarons. The light, crisp shells and rich, creamy filling make them the perfect treat for fall or any festive occasion. With a bit of patience and the right technique, these macarons will impress your friends and family with their beautiful presentation and incredible flavor!