Description
Caramel Apple Macarons are a delightful fall treat featuring light, crisp macaron shells subtly flavored with freeze-dried apple, filled with a smooth white chocolate apple ganache and salted caramel. These macarons combine the sweetness of caramel apples with the elegance of French pastries, perfect for any special occasion.
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
Instructions
- In a small saucepan, combine diced apples, sugar, and lemon juice. Bring to a boil, then simmer for about 5 minutes until softened. Puree the mixture and blend with freeze-dried apple powder until smooth.
- In a heatproof bowl, combine the apple puree, cream, and white chocolate. Melt over a bain-marie, stirring constantly until smooth. Add green food coloring and mix. Refrigerate the ganache until ready to use.
- Line baking sheets with parchment paper or silicone mats. In a food processor, combine powdered sugar, almond flour, and freeze-dried apple, then sift into a large bowl.
- In a small bowl, beat 55g egg whites with green food coloring. Stir into the dry mixture until thick.
- In a saucepan, combine 150g sugar and water, bringing to 230°F (110°C). Whisk the remaining egg whites, then slowly pour in the hot syrup while whipping until stiff peaks form. Fold this into the almond mixture until the batter flows in thick ribbons and passes the figure-8 test.
- Pipe 1-inch circles onto prepared sheets, tap to flatten, and let dry for 30-40 minutes. Preheat oven to 300°F (150°C). Bake for 20-24 minutes until the tops don’t wiggle. Cool completely on the baking sheets.
- In a saucepan, melt caramels with heavy cream over low heat until smooth. Add salt and stir. Let cool to a pipeable consistency.
- Pipe ganache on one macaron shell, fill with salted caramel, and top with another macaron shell. Repeat with remaining shells.
- Refrigerate for at least one day before serving for the best flavor and texture.
Notes
- 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 apple for other fruits like pear or peach for a unique twist.
- Chocolate Ganache Filling: Use a chocolate ganache instead of white chocolate apple ganache for a richer flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30-40 minutes (baking)
- Category: Dessert
- Method: Baking
- Cuisine: French, Fall
Nutrition
- Serving Size: 1 macaron
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
