It’s been a couple months since I baked some french macarons, so it was time to experiment with some fall flavors.
This is my spin on apple cinnamon macarons with brown sugar cinnamon frosting. The macarons turned out as one of my most flavorful recipes and my taste testers finished them off within a day.
Some notes on my baking process, I use both Trader Joe’s almond flour and freeze dried apples.
The apple slices give a great authentic apple flavor to the cookies.
I also use a baking mat specifically designed for macarons, you can find many options on Amazon.
Apple Cinnamon Macarons (adapted form Sur La Table macaron recipe)
Yield: 35 sandwich cookies
7 ounces powdered sugar, divided
4 ounces almond flour or meal
1/3 cup of crushed dried apples
4 large (4 ounces) egg whites, room temperature
Pinch of cream of tartar
3 1/2 ounces granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Directions: Preheat oven to 325 degrees (for my specific oven I prefer 315-320). Line the baking sheets with parchment paper or a silicon baking mat.
Pulse 1/3 of the confectioners’ sugar, crushed apples and all the almond flour in a food processor to form a fine powder. Using a fine sieve, sift the mixture 2 times, then sift the remaining powdered sugar 2 times. Combine almond flour mixture with remaining powdered sugar. Set aside.
To make the meringue: In the bowl of a stand mixer fitted with a wire whip attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add extract and cinnamon, and increase speed to high, whisking until stiff, firm, glossy peaks form.
To complete the macaronnage step: Sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency, as the batter should be nicely firm and drip slowly from the spatula.
Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip (#12) and pipe 1 1/3 inch rounds on parchment-line baking sheets. Gently tap the bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30-45 minutes. (The more humid the air, the longer they should sit) Check for a slight crust to form. The macarons should not stick to finger when lightly touched.
Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-15 minutes. If the macarons are still soft inside, lower oven to 300 degrees F, cover with aluminum foil and bake for a few more minutes.
Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling with buttercream (recipe below). Store in air tight container in fridge or freezer.
Cinnamon Sugar Buttercream
- 1 stick softened unsalted butter
- 1 cup powdered sugar
- 1/4 teaspoon ground cimmanon
- 2 tablespoons packed light brown sugar
Directions: To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add cinnamon and brown sugar to the frosting, beating until combined. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.
Enjoy these flavorfull treats!!