Salted Caramel Apple Cinnamon Macarons

Salted Caramel Apple Macarons | The Blonde Buckeye

It’s hard for me to contain my excitement with these guys. I was so excited about these, while I was making them, that I thought I would mess them up. Baking macarons all giddy can be rough. But after all, there was success in the end my friends. Like I said, to me, fall = apple cinnamon. Then you add in some salted caramel?! I mean…

Salted Caramel Apple Macarons | The Blonde Buckeye

I made the caramel sauce the day before, which helped with the time for sure. I also attempted to make a batch that included dehydrated apples in the shells, but they were a big fat FAIL. Too much moisture. So as a last result, I just included apple juice in the filling. It’s not super apple-y, but there’s a little hint which was delish. Another surprise-inside macaron success!

Salted Caramel Apple Macarons | The Blonde BuckeyeSalted Caramel Apple Macarons | The Blonde BuckeyeSalted Caramel Apple Macarons | The Blonde Buckeye

Salted Caramel Apple Cinnamon Macarons
 
Makes about 30 macarons
Author:
Ingredients
  • FOR THE SHELLS:
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • Brown Food Coloring Gel or Powder
  • FOR THE FILLING:
  • 6 Tablespoons Unsalted Butter, softened
  • 2 cups Powdered Sugar (plus more if needed)
  • ½ teaspoon Cinnamon
  • 1 Tablespoon Apple Juice (plus more if needed)
  • Sea Salt Flakes
  • Caramel Sauce
Instructions
  1. FOR THE SHELLS:
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding a little drop of the food coloring during about the last minute of beating the egg whites to make a tan color. (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites.
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
  8. Using circle guides or freehand, pipe about 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
  10. Preheat the oven to 315 degrees F.
  11. Bake each sheet, one at a time, for about 15-16 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  13. FOR THE FILLING:
  14. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Mix in the cinnamon and the apple juice. Continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more juice if too thick).
  15. Pipe a circle of the frosting around the edge the cookie that's facing up. Next add a dab of the caramel in the center of the circle, topped with a little sprinkle of sea salt. Sandwich the halves together, pushing the filling to the edges.
Notes
* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking.
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating.
* Macarons are best eaten 24-48 hours after assembly.

 

Comments

  1. Holy moly, those macarons are GORGEOUS (and I’m sure they taste even better)!

  2. wow the filling looks amazing!

  3. What beautiful macarons. Excellent job.

  4. Melodie says:

    I just made a batch of these yesterday, including the caramel sauce from scratch. They were my first time making macarons, and they turned out to be incredible. Everyone who’s tried them so far says the same. The dab of sea salt caramel in the middle is definitely a wickedly delectable surprise (: I love how easy it was to follow the recipe instructions, and I’m definitely planning on making some of your other flavors soon. Thanks, Emily!

    • Hi Melodie!

      I am so thrilled to hear it!!! Those are definitely among my favorite macs to make – they are just so good!!! A crowd pleaser for sure 😉

  5. shirley says:

    my macarons are turning out hallow and im not sure why, i need some guidence

    • Hi Shirley,
      It’s hard to say without being in your kitchen… but a few things to try are using silicone mats instead of parchment paper? I’ve had success with both, but it might make a difference. Also playing with your oven temp. I’ve made macs anywhere from 280 degrees F to like 325. I found a difference depending, especially since everyone oven is different. Also make sure they are cooked long enough. If they aren’t fully cooked on the inside, they will collapse inside the shell. If you slightly over-cook them (at a lower temperature), I found that world the best. then make sure you let them rest for a day or so before serving them. They’ll soften back up from the moisture of the filling. Hope this helps!!!

  6. Whitney says:

    Hi all! I’m so excited to make these! Any advice on how to work out the conversions to grams? I bake quite a lot but have never had to measure in grams? Help please! (Especially knowing how many egg whites?)

    • Whitney says:

      to clarify I meant conversions FROM grams

    • Emily Emily says:

      Hi Whitney, because macarons are super finicky, they usually require a scale for measuring. Although I know there are recipes out there that have measurements in cups, I personally have not had luck with those recipes. I can tell you I typically use the whites from about 3 eggs, but it all depends on the size of your eggs.

      Good luck!! 🙂

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