Apple Cinnamon Macarons | Fall Flavours French Macarons | ASMR Baking
Have you ever tried this flavour in macarons? Apple pie, cinnamon spice, are all flavours that we crave in fall season, and macarons are just perfect for incorporating different flavours through endless filling options.
If you have a specific request for a flavoured macaron, let me know in the comments!
Try this one and let me know how it turns out!
Also check out my French Macarons Playlist for more deliciousness:
I N G R E D I E N T S:
70 g Ground Almonds
65 g Icing Sugar
45 g Granulated Sugar
50 g Egg Whites
1 tsp Cinnamon Powder
Cinnamon Buttercream:
50 g Butter salted and softened (if using unsalted, add a pinch of salt)
100 g Icing Sugar
1 tsp Cinnamon
1 tbsp Whole Milk or Cream
Caramelised Apples:
1/2 tbsp Butter salted (if using unsalted add a pinch of salt)
1/2 cup chopped apples (keep them thin so it cooks faster)
1 tbsp Brown Sugar (light or dark is fine)
Method:
Pulse the almonds, icing sugar and cinnamon together quickly into a fine powder. Sift this mixture. Save the un-sifted bits for later.
Beat the whites, while gradually adding granulated sugar, and beat until stiff peaks.
Incorporate the almond mixture in the egg whites, and fold until the desired consistency is achieved: the batter should fall in ribbons.
Pour this batter into a piping bag fitted with a round tip. Pipe small same sized circles into a parchment lined baking tray, (or use a silicone mat).
Bang or drop the tray a few times on the counter so all bubbles come to the top and burst. (If some bubbles remain, pop them with a toothpick.)
Rest the batter until it is dry to touch, usually takes about 40 mins, but every room and climate is different, so keep checking.
Bake in a preheated oven at 150 C, for about 10 mins.
Every oven is different, so temperature and baking time has to be according to the oven. Experiment and have an oven thermometer to guide you. Middle rack is always best.
As soon as these come out the oven, let them cool on the tray completely, then remove them. Pair same sized ones together and lay them ready to be filled.
Melt the butter in a pan, and add apples and brown sugar, and cook until apples are soft.
Cover and cook on low so it doesn’t burn.
When cooked, set aside to cool.
Beat the butter until pale in colour, gradually add the icing sugar and beat until smooth and pale. Usually take about 5-10 mins, depending on the beater.
Add cinnamon powder, milk or cream, and the un-sifted pieces of almonds (we do not waste anything!)
Beat again until smooth, pour into a piping bag fitted with a star tip.
Fill the macarons by piping a ring of buttercream on the border, and the apple filling in the centre.
Assemble and enjoy!
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1 Comment
Amazing