Pneumatic Addict : Apple Pie Macarons

Like may of you, I have the tradition of handing out goodie trays to friends and neighbors around the holidays. For the past couple of years, I’ve added a couple french macarons to each tray. I think I’ve had at least 5 people ask for my recipe. I’ve shared my recipe for Caramel Cashew Macarons with you on the blog, and today I’m
sharing a different flavor.

I originally made this recipe for the dessert table at the Merry and Bright Holiday Party I threw with some of my best blog buddies.

If you want to learn a bit more about french macarons and for the directions for baking the shells, click over and read this tutorial. I make the two different fillings while the shells are baking. The apple filling is a little on the moist side as far as macs are concerned. To help contain the apple, first, pipe a ring of cream cheese filling around the perimeter.

Then, squirt a moderate amount apple filling in the center.

Add another shell on top, lightly dust with cinnamon, and boom! Apple pie macarons.

I was surprised how much these little gems remind me apple pie. You don’t really taste the cream cheese. The blend of nutty cookie, spiced apple, and rich creaminess really taste like apple pie.

For this batch, I used both almond and cashew meal. I have found both almond and cashew meal (or called ‘flour’ sometimes) ready-made at Trader Joes (or you can buy it online here*
and here*
). Don’t worry, if you can’t find both, you can use just almond meal, or make your own by throwing raw nuts in the food processor.

Apple Pie Macarons

Macarons:

1/2 cup finely ground cashew meal
1/2 cup finely ground almond meal
1 2/3 cup powdered sugar
3 egg whites (at room temperature)
1/4 cup granulated sugar

Apple Filling:

3 medium apples, peeled, cored, and chopped
1 Tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
small pinch nutmeg
1 Tablespoon butter
3 Tablespoons cornstarch
1/2 teaspoon vanilla

Cream Cheese Filling:

4 oz softened cream cheese
2 Tablespoons softened butter
2 cups powdered sugar
4-5 Tablespoons heavy whipping cream
1/2 teaspoon vanilla

Macaron Directions:

Sift almond meal, cashew meal and powdered sugar together into medium sized bowl.
Beat egg whites in stainless steel bowl till foamy. Slowly pour in granulated sugar and beat past soft peak stage, but before stiff peak stage.
Incorporate dry ingredients into egg whites by gently folding. Approximately 40 strokes. Batter should be consistency of molten lava.
Pipe 1 1/4″ circles onto parchment lines cookie sheets.
Firmly tap sheet on counter top 2-3 times to remove air bubbles.
Let rest 40-60 mins on counter.
Bake at 290 degrees for approx. 12 mins. You want the shells to pull away from parchment, but not browned.

Apple Filling Directions:

Place chopped apples in food processor and pulse til almost smooth. You want it lumpier than applesauce, but smooth enough to be piped.
Pour apple mixture into saucepan. Add lemon juice, brown sugar cinnamon, and nutmeg. Stir together and cook on medium heat till it starts to boil.
Stir in butter.
Scoop out a couple tablespoons of apple mixture into a small, seperate bowl. Combine with cornstarch and wisk out any lumps.
Pour cornstarch mixture into apple mixture, stir and bring to boil.
Boil til thickened. Pull off heat and stir in vanilla.
Allow to cool completely, and spoon into pastry bag.

Cream Cheese Filling Directions:

With an electric mixer, cream together softened cream cheese and butter.
Add powdered sugar and vanilla. Beat and add cream a tablespoon at a time, till smooth and creamy.
Spoon into piping bag with small, round tip.

Pipe a ring of cream cheese filling on underside of macaron shell. Fill ring with apple filling. Sandwich with second macaron shell and lightly dust with cinnamon. Store in refrigerator.

Macarons typically need to mature at least 24 hours to reach perfect flavor and texture, but due to the high moisture content of this variety, they peak time to eat them is between 6 and 24 hours.