Caramel Apple Pie Macarons

There’s something magical about combining two beloved desserts into one irresistible treat. As someone who loves experimenting in the kitchen, I’ve always been fascinated by the delicate art of macarons. But when I thought about blending the cozy, comforting flavors of caramel apple pie with the elegance of macarons, I knew I had to create something special. These Caramel Apple Pie Macarons are the perfect marriage of crisp, chewy shells and a luscious filling that tastes like autumn in every bite.

Making macarons can feel intimidating, but trust me, the effort is worth it. The key is patience and precision. Once you master the technique, you’ll be rewarded with these little bites of heaven. The caramel apple pie filling adds a warm, spiced sweetness that complements the almond-based shells beautifully. Whether you’re a seasoned baker or a curious beginner, this recipe will guide you step-by-step to create a dessert that’s sure to impress.

What You Need To Make This Recipe

Almond flour: Almond flour is the foundation of macaron shells, providing a nutty flavor and smooth texture. Make sure to use finely ground almond flour to avoid lumpy shells. Sifting it before use is essential for that perfect, delicate finish.

Powdered sugar: Powdered sugar, also known as confectioners’ sugar, adds sweetness and structure to the macaron shells. Its fine texture helps create the smooth, glossy surface that macarons are known for.

Egg whites: Egg whites are the backbone of macaron shells, providing the structure and lift needed for those iconic “feet.” Make sure your egg whites are at room temperature for optimal whipping.

Granulated sugar: Granulated sugar is used to stabilize the egg whites when making the meringue. It dissolves into the egg whites, creating a glossy, stiff peak that holds the macaron batter together.

Cinnamon: Cinnamon adds a warm, spiced flavor to the macaron shells, echoing the classic taste of apple pie. It’s a subtle but essential ingredient that ties the whole recipe together.

Apples: Fresh apples are the star of the filling. When cooked down with butter and sugar, they become tender and caramelized, creating a rich, fruity layer that’s reminiscent of apple pie.

Caramel sauce: Caramel sauce adds a decadent sweetness to the filling. You can use store-bought caramel for convenience, but homemade caramel will take these macarons to the next level.

Butter: Butter is used in both the filling and the caramel sauce, adding richness and depth of flavor. Unsalted butter is best, as it allows you to control the saltiness of the recipe.

Vanilla extract: Vanilla extract enhances the overall flavor profile, adding a touch of warmth and sweetness to both the shells and the filling.

Ingredients List

For the macaron shells:

1 ¾ cups (175g) almond flour
1 ¾ cups (210g) powdered sugar
3 large egg whites, room temperature
¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon

For the caramel apple pie filling:

2 medium apples, peeled and finely diced
2 tablespoons unsalted butter
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ cup caramel sauce (store-bought or homemade)

How to Make Caramel Apple Pie Macarons

Step 1: Prepare the Macaron Shells

Start by sifting the almond flour and powdered sugar together into a large bowl. This ensures a smooth, lump-free batter. In a separate bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form. Gently fold the dry ingredients into the meringue until the batter flows like lava.

Step 2: Pipe the Shells

Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release any air bubbles. Let the shells rest for 30-60 minutes until they form a skin.

Step 3: Bake the Shells

Preheat your oven to 300°F (150°C). Bake the macaron shells for 15-18 minutes, rotating the tray halfway through. Let them cool completely before removing them from the parchment paper.

Step 4: Make the Caramel Apple Pie Filling

In a saucepan, melt the butter over medium heat. Add the diced apples, sugar, and cinnamon. Cook until the apples are soft and caramelized, about 8-10 minutes. Stir in the caramel sauce and let the mixture cool.

Step 5: Assemble the Macarons

Pair up the macaron shells by size. Pipe a small amount of the caramel apple filling onto one shell, then gently press the matching shell on top. Repeat with the remaining shells.

Tips for Making This Recipe

Sift your dry ingredients: This ensures smooth, lump-free macaron shells.
Use a kitchen scale: Precision is key in macaron-making, so weigh your ingredients for the best results.
Let the shells rest: Allowing the shells to form a skin before baking helps create those iconic “feet.”
Don’t overmix the batter: Overmixing can deflate the meringue and ruin the texture.
Experiment with fillings: If you’re feeling adventurous, try adding a sprinkle of sea salt to the caramel for a sweet-and-salty twist.

FAQs

Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works perfectly fine, but homemade caramel will give your macarons a richer flavor.

Why did my macaron shells crack?
Cracking usually happens if the shells didn’t rest long enough or if there were air bubbles in the batter. Make sure to tap the baking sheet firmly before resting.

Can I make these ahead of time?
Yes! Macarons actually taste better after resting in the fridge for 24 hours, as the flavors meld together.

What’s the best way to store macarons?
Store them in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.

Can I freeze macarons?
Yes, you can freeze assembled macarons for up to a month. Thaw them in the fridge overnight before serving.

Enjoy making these Caramel Apple Pie Macarons—they’re a delightful treat that’s sure to wow your friends and family!