Description
Delight in these exquisite Caramel Apple Macarons that combine the delicate texture of almond meringue shells with a luscious apple white chocolate ganache and a rich salted caramel filling.
Ingredients
Scale
- 150 g almond flour (1 ½ cups)
- 150 g powdered sugar (1 ¼ cups)
- 4 g freeze-dried apple (4–5 tsp), finely ground
- 110 g egg whites, divided
- A few drops green food coloring
- Pinch of salt
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoons water (38 ml)
- 150 g apple (5 oz), diced
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 4 g freeze-dried apple (4–5 tsp), finely ground
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz), chips or finely chopped bar
- A few drops green food coloring
- 11 oz caramels
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
Instructions
- In a small saucepan, combine diced apples, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for about 5 minutes until the apples are softened. Puree the mixture with an immersion blender or food processor until smooth, then blend in the freeze-dried apple powder to enhance the apple flavor.
- Place the apple puree, whipping cream, and white chocolate into a heatproof bowl. Melt together over a bain-marie (double boiler), stirring constantly until the mixture is smooth and velvety. Add a few drops of green food coloring to achieve a subtle pastel shade. Refrigerate until the ganache is firm enough to pipe.
- Line baking sheets with parchment paper or silicone mats. In a food processor, combine powdered sugar, almond flour, and freeze-dried apple powder. Pulse until well mixed, then sift the mixture into a large bowl to ensure uniform texture.
- In a small bowl, beat 55 g of egg whites with a few drops of green food coloring until lightly frothy. Gently fold this into the dry almond flour mixture to create a thick batter base.
- In a saucepan, combine granulated sugar and water and heat to 230°F (110°C) using a candy thermometer. Meanwhile, whisk the remaining 55 g egg whites to soft peaks. Slowly pour the hot sugar syrup into the egg whites while continuing to whisk until stiff, glossy peaks form. Fold this meringue gently into the almond mixture with a spatula until the batter flows in thick ribbons and passes the figure-8 test, indicating proper macaronage.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch diameter circles onto the prepared baking sheets. Tap the sheets firmly against the counter to release air bubbles and flatten the shells. Allow the shells to dry at room temperature for 30-40 minutes until a skin forms on top.
- Preheat the oven to 300°F (150°C). Bake the macarons for 20-24 minutes, until the tops no longer wobble when touched gently. Cool the shells completely on the baking sheets before handling.
- In a small saucepan over low heat, melt the caramels with heavy cream, stirring until the mixture is smooth and fluid. Stir in kosher salt. Allow the caramel to cool slightly until it thickens to a pipeable consistency.
- Pipe a layer of the apple white chocolate ganache onto one macaron shell. Follow with a dollop of salted caramel on top of the ganache. Sandwich with a second macaron shell. Repeat the process with remaining shells and fillings.
- Place assembled macarons in the refrigerator for at least 24 hours to mature. This resting time enhances the flavor melding and improves the texture of the macarons. Serve chilled or at room temperature for best enjoyment.
Notes
- Perfect for autumn-inspired gatherings.
- Store in the refrigerator for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg