Introduction

Apple Pie Macarons combine the delicate texture of classic French macarons with the warm, comforting flavors of apple pie. These elegant treats feature a crisp almond shell filled with creamy vanilla buttercream and a sweet apple pie filling center, finished with a cinnamon graham cracker topping.

The image shows a white plate with five cinnamon macarons stacked and arranged in a close group. Each macaron has three main layers: a light beige, smooth and slightly shiny top shell with thin white drizzles and tiny crumb sprinkles, a rough-textured beige middle shell with visible cinnamon specks, and a thick, creamy white frosting filling with soft swirls sandwiched between the shells. The macarons rest on a rustic wooden surface, with cinnamon sticks placed to the right side, adding warm brown tones to the setting. The background is softly blurred, focusing attention on the detailed texture and light color contrast of the macarons. 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 left behind 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 and continue beating until stiff peaks form. Mix in vanilla extract and vanilla bean paste for added flavor.
Step 3: Using a rubber spatula, carefully fold one-third of the almond flour mixture into the meringue. Repeat folding until fully incorporated, being careful not to overmix to keep the batter the right 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 the trays firmly on the countertop to release any air bubbles.
Step 5: Let the piped macarons sit at room temperature for 30 to 60 minutes until they form a dry skin on top and are no longer sticky to the touch.
Step 6: Preheat your oven to 300°F (150°C). Bake the trays one at a time for 10 to 15 minutes until the macarons puff up with visible feet and turn light golden around the edges.
Step 7: Allow the macarons to cool completely on the baking trays before carefully removing them to prevent cracking.
Step 8: Beat unsalted butter, powdered sugar, salt, vanilla extract, and milk together until light and fluffy. Adjust the milk as needed to achieve a smooth, spreadable buttercream.
Step 9: Pair macarons of similar size and shape. Using a piping bag fitted with a star tip, pipe a ring of buttercream onto the bottom shell. Add 1/2 teaspoon of mashed apple pie filling in the center, then sandwich with the matching top shell.
Step 10: Place assembled macarons on a wire rack set over a parchment-lined baking tray. Melt white candy melting wafers until smooth, transfer to a small plastic bag, and snip a corner. Drizzle the melted candy artistically over the tops of the macarons. While candy is still wet, sprinkle crushed cinnamon graham crackers on top.
Step 11: Let the candy decoration set completely before serving or storing the macarons.

Tips & Variations

Ensure egg whites are at room temperature for better meringue volume and stability.
For a deeper apple flavor, try warming your apple pie filling slightly before adding it to the macarons.
Replace cinnamon graham crackers with crushed nuts or toasted oats for a different texture and flavor twist.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving to enjoy the best texture and flavor. Unassembled macaron shells can be stored in an airtight container at room temperature for up to 2 days.

How to Serve

The image shows a stack of five creamy beige macarons on a white plate. Each macaron has two smooth, slightly speckled shells with a rough edge, sandwiching a thick layer of white, swirled cream in the middle. The top shells are decorated with thin stripes of white icing and small bits of crumbly topping. In the blurred background, more macarons and cinnamon sticks are visible on a white marbled surface. 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 up to two days in advance. Store them in an airtight container at room temperature until you are ready to assemble.

What if my macarons don’t develop “feet” during baking?

Feet form when the batter has rested properly and the oven temperature is correct. Make sure to rest the piped batter until a dry skin forms and check your oven temperature with an oven thermometer for accuracy.