Apple Pie Macarons: 10 Reasons to Love This Delightful Treat

These Apple Pie Macarons combine the delicate, crisp texture of classic French macarons with the warm, comforting flavors of apple pie.

Scale

128 g almond flour
128 g powdered sugar
1/8 teaspoon salt
100 g egg whites (at room temperature)
100 g granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste
1/2 cup unsalted butter (at room temperature)
2 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons milk (plus more if needed)
1/2 cup apple pie filling (mashed slightly with a fork, store-bought or homemade)
1/4 cup white candy melting wafers
2 tablespoons crushed cinnamon graham crackers

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Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve.
In a large bowl, beat the room temperature egg whites until frothy. Gradually add granulated sugar while beating until stiff peaks form. Mix in vanilla extract and vanilla bean paste.
Fold one-third of the sifted almond flour mixture into the meringue. Repeat until all dry ingredients are incorporated.
Line two baking trays with parchment paper. Pipe batter into 3/4-inch circles spaced about 1 inch apart.
Allow the piped macarons to sit at room temperature for 30 to 60 minutes.
Preheat the oven to 300°F (150°C). Bake the trays one at a time for 10 to 15 minutes.
Let the macarons cool completely on the baking trays.
Beat together unsalted butter, powdered sugar, salt, vanilla extract, and milk until light and fluffy.
Pair macarons of similar size. Pipe a ring of buttercream onto the bottom shell. Place 1/2 teaspoon of apple pie filling in the center and gently press the matching top shell.
Arrange assembled macarons on a wire rack. Melt white candy melting wafers, drizzle over the tops, and sprinkle crushed cinnamon graham crackers.
Allow the candy decoration to set completely before serving or storing.