Easy Salted Caramel Apple Cinnamon Macarons Recipe

★★★★★ 5 from 1 reviews

Oh, macarons… Those lovely tiny French cookies. They are delicate and lovely. They’re light and fluffy. And they’re so adorable! They aren’t, are they?

No, no, no! Don’t be fooled by their attractive appearance. Macarons have caused more home bakers to drop onto their kitchen floors, sobbing, than any other cookie! But, if you’re ready to ignore that minor issue, they are quite cute!

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EVERYONE’S FAVORITE MACARONS

These salted caramel apple cinnamon macarons are oozing with caramel! They are not only filled with caramel buttercream and a salted caramel center, but they are also topped with a drizzle of caramel sauce!!

They’re one of my favorite types of macarons. Something about the salty-sweet flavor mix keeps me coming back for more.

INGREDIENT NOTES

• Egg Whites – I’ve lately begun “aging” my egg whites, and I’ve discovered that it improves my consistency. This is completely optional, but it’s so simple that I recommend giving it a shot. In a small basin, weigh out 100 grams of egg whites. Wrap with plastic wrap and pierce a few holes in the top. Refrigerate for at least 24 hours and up to 3 days. Remove the egg whites from the refrigerator at least an hour before using.
• If you’ve ever seen lumpy macarons, it’s usually because the almond flour wasn’t ground finely enough. Bob’s Red Mill almond flour is my favorite because it’s generally fine enough. If you have lumpy almond flour, simply pulse it in a food processor for a few seconds to break it up even more. Sifting your dry ingredients is also essential for smooth macarons.
• Flaky sea salt – Salted caramel isn’t complete without it! Maldon Flaky Sea Salt is my favorite since it has the best flavor and texture.

HOMEMADE SALTED CARAMEL

I like to make my own salted caramel for the salted caramel buttercream! It’s incredibly simple to create and only requires four ingredients.

• 1 cup granulated sugar
• 6 tablespoons unsalted butter 
• ⅓ cup heavy cream
• ½ teaspoon flaky sea salt (add more to taste)

1. Warning: Do not walk away from your caramel because it will most likely burn the moment you do (trust me).
2. Add the sugar to a heavy-bottomed pot over medium heat and whisk every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).
3. Remove from the fire as soon as the sugar is entirely melted and mix in the butter until incorporated (don’t be alarmed if it bubbles a lot).
4. Mix in the heavy cream and salt until completely mixed and smooth.
5. Allow the caramel to cool in a glass container. Can be kept in the refrigerator for up to a month!
6. If you make the caramel the night before, you may leave it at room temperature overnight, covered.

HOW TO MAKE FRENCH MACARONS?

1. Set aside the almond flour and powdered sugar in a large mixing dish. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until frothy, then add the cream of tartar.
2. Increase the speed of the mixer to medium-high and gradually add the granulated sugar. Once all of the sugar has been added, increase the mixer speed to high and whisk until stiff peaks form.
3. Fold in half of the dry ingredient mixture with a spatula until well mixed. Then fold in the remaining dry ingredients gradually.
4. Gently fold the batter until it achieves the consistency of “flowing lava”. Before the batter cracks, you should be able to construct a “figure 8.” Stop mixing as soon as you achieve this consistency! The macarons will not rise correctly in the oven if the batter is over-mixed.
5. Line a large baking sheet with parchment paper or a silicone mat. Fill a big piping bag with batter and a large round tip. Pipe 1 inch rounds while holding the piping bag perpendicular to the silicone pad.
6. Pick up the baking sheet and tap it three or four times on the counter to assist bring any air bubbles to the surface of the macarons. Then, using a toothpick, remove any visible air bubbles from the surface to create a flat surface.
7. Allow the macarons to cool for 30-40 minutes, or until a skin develops on the surface. You should be able to softly touch the surface without disturbing the batter.
8. Preheat the oven to 300°F while the macarons are resting. Bake for 13-15 minutes on the center rack of the oven, or until they do not move on their “feet” when touched.
9. Before removing the macarons from the baking sheet, allow them to cool completely. When completely cool, they should simply peel off. Drizzle the macarons with salted caramel and sprinkle with flaky sea salt on top.
10. Place the completed salted caramel macarons in an airtight container and refrigerate for 12-24 hours before eating for the best flavor/texture. Alternatively, devour them all at once. You’re free to be yourself.

Alternative Video Recipe: The Most Foolproof Macarons You’ll Ever Make

MACARON TRIPS AND TRICKS:

• If you don’t already have one, invest in a kitchen scale. Because macarons are so picky, it is critical to weigh all of your components!
• Clean your stand mixer’s mixing bowl and whisk attachment with lemon juice or white vinegar to remove any trace fats (if you don’t, your meringue may not form).
• Use a heavy-duty baking sheet that will not warp and will transfer heat evenly! These Cuisinart baking sheets are my absolute favorite for making macarons! I have six of them.
• Purchase some silicone macaron mats! They’re not expensive, and they’ll make your life a lot easier!
• Purchase an oven thermometer as well! To produce flawless macarons, we want our oven to be as near to 300 degrees as possible, but just because your oven says it’s 300 degrees doesn’t mean it is. My oven has a tendency to overheat, so I normally keep it set to around 290 degrees Fahrenheit.

MAKE AHEAD AND STORAGE TIPS:

• Before consuming French macarons, allow them to mature in the fridge for a few hours or overnight. This ensures that they have the optimum texture and flavor.
• Macarons can be stored at room temperature for up to 2 days in an airtight container.
• Refrigerate macarons in an airtight container for up to 5 days.
• Filling macarons can be frozen for up to a month in an airtight container.
• Unfilled macaron shells can be frozen in an airtight container for up to a month.
• Make your filling ahead of time as well, and keep any leftovers! It can be kept in the fridge for up to a week or frozen for up to a month in an airtight container.

Salted Caramel Apple Cinnamon Macarons

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(1 votes, average: 5.00 out of 5)

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5 from 1 reviews

• Author: The Blonde Buckeye
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour and 15 minutes
• Yield: 30 macarons 1x

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Description

The macaron shells are properly scented with cinnamon and nutmeg, then filled with homemade applesauce and topped with salted caramel sauce for a delectable fall sandwich.

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Ingredients

Scale 1x2x3x

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

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Instructions

FOR THE SHELLS:

1. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
2. Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
3. 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).
4. Add the dry mixture into the egg whites.
5. 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).
6. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional).
7. 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.
8. 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.
9. Preheat the oven to 315 degrees F.
10. 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.
11. 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.

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FOR THE FILLING:

1. 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).
2. 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.

• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 81kcal
• Sugar: 25g
• Sodium: 84mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 8g
• Protein: 35g
• Cholesterol: 98mg

Keywords: dessert, macarons, sweets

More Alternative Recipes to try:

Caramel Apple Macarons

Salted Caramel Buttercream and Apple Pie Filling fill these macarons! These are also especially special because they are apple-shaped macarons! What could be more enjoyable than that? Download the templates below to make your own apple-shaped macaron shells at home, and be sure to watch the video to see precisely how I piped these apples.

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Green Apple Macarons

These green apple macarons are among my favorites! They are naturally gluten-free and have the right crunchy-on-the-outside and chewy-on-the-inside feel since they are made with almond flour. The cookie shells are vanilla in flavor, while the buttercream has a green apple flavoring.

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