What is perfectly spicy, sweet, soft, and incredibly joyful to bite into? These easy Apple Pie Macarons! Learn everything you need to know about making these French-inspired apple pie cookies.
Whether you are casually celebrating fall at home or hosting an autumn-themed gathering, these French Macarons taste like airy apple pie bites are destined to satisfy any sweet tooth.
When the cool, crisp weather welcomes itself, I cannot help but celebrate with different types of fall dessert recipes such as my Pumpkin Spice Magic Bars, Apple Cinnamon Loaf Cake, and Apple Dump Cake.
Furthermore, since there are no pâtisseries with French Macarons near me, when I am craving those light, airy, crisp creations, you will find me in my kitchen making macarons at home.
What Are Apple Pie Macarons?
You’re probably wondering, “What exactly are apple pie macarons?” Well, the answer to that is simple: pure heaven.
Imagine warm and cozy flavors of cinnamon graham crackers and tender apples sandwiched between soft vanilla macarons that are topped with homemade vanilla buttercream. Did I mention the dusting of crushed cinnamon graham crackers? Wow.
Macarons are made with meringue and typically include sweet and fluffy fillings such as mousse, jam, etc.
If you’ve ever spotted a row of these colorful charms in your nearest pâtisserie, then you know exactly what I’m talking about when I mention the tiny little feet macarons are known for. Macarons are thought to have been introduced during the Renaissance period–how fitting, right?
You can enjoy macarons in a variety of ways with various ingredients such as chocolate, lavender, strawberry, and matcha. So many options exist, and honestly, that is why I love making them as often as I do.
Why You’ll Love This Macaron Recipe
- Easy. These apple pie bites are definitely keepers because the recipe is so simple and straightforward. If you’ve ever worried about making macarons, don’t worry! I developed comprehensive step-by-step instructions to help you along the way.
- Satisfying. There is just something about the combination of warm spices mixed with sweet apples that are so enticing. If you’ve ever wondered what could be better than sweet apple pie? Well, these apple macarons are definitely high on the list.
- Festive. Fitting for the Autumn Equinox, Halloween, or Thanksgiving, these festive macarons are perfect for those occasions when you want to celebrate with the joyous flavors of fall.
- Family-Friendly. Since these apple pie macarons are so adorable and bite-sized, the whole family can enjoy these sweet cookies.
Why This Recipe Works
- Texture. I add texture to these apple macarons by dusting crushed graham crackers on the tops so there is a classic flavor of cinnamon and apple with a little crunch.
- Rich Flavor. Instead of only using vanilla extract, I also use rich vanilla bean paste to make sure those vanilla flavors truly stand out.
- Large Batch. This recipe is perfect for whenever you need a large batch of sweets prepared with minimal effort. Yielding 40 macaron sandwiches, you will have plenty of delicate treats to last you throughout the week or next event.
- Light and Crispy. These macarons are the perfect balance of light and crispy. Thanks to the fluffy meringue, these cookies are great for those who are looking for treats that are both light and rich in flavor.
How To Make Apple Pie French Macarons
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Almond Flour. Any brand of almond flour will work, but remember, almond meal is not the same as almond flour! Almond flour is a fine grain–the almond meal is coarser.
- Sugar. For this recipe, you will need both powdered, also known as confectioners or icing sugar, and granulated sugars.
- Salt. Salt enhances the flavors in the macarons.
- Egg Whites. Be sure to measure out the egg whites with a kitchen scale! With these macarons, we want to be extra sure we’re accurately measuring the ingredients and the size of a white can vary greatly from egg to egg.
- Vanilla. Pure vanilla extract and bean paste are used for these delightful macarons. You can easily order vanilla bean paste online or locate it at your nearest market in the baking section.
- Butter. Be sure the butter is at room temperature or the buttercream will be hard to mix.
- Milk. You may need more or less milk than I used in this recipe. It just depends on how thick you want the buttercream. The higher the fat content, the richer the buttercream.
- Apple Pie Filling. You can easily make your own apple pie filling or simply use store bought–either option works.
- Candy Melting Wafers. White candy melting wafers are used to abstractly decorate these macarons. Use any color of melting wafers or add some food coloring to the white mix.
- Graham Crackers. What would this apple pie recipe be without crushed cinnamon graham crackers? A sprinkle of crumbled crackers are added to these delicious apple pie bites.
Easy Instructions With Photos
- Make The Vanilla Macaron Shells
- First, sift together the flour, powdered sugar, and salt. Sifting helps to evenly distribute all of the ingredients so there aren’t pockets throughout the batter.
- Next, add the egg whites to a bowl. Mix the whites until frothy (which might take a few minutes) and then add the granulated sugar. Continue to beat the eggs until stiff peaks form, like meringue.
- Then, add both the vanilla extract and paste to the egg white mixture until just combined. Resist the urge to over mix, when can have the opposite effect on whipped egg whites.
- With a rubber spatula, fold a little bit of the almond mixture into the egg whites at a time until all incorporated.
- Line two baking trays with parchment paper or Silpat liners, sometimes you can even find liners with circle markers for macarons. Transfer the batter to a piping bag. Pipe the batter into small circles about an inch apart.
- Tap the trays to release any air bubbles in the batter.
- Next, preheat the oven to 300° Fahrenheit.
- Bake the trays until the macarons develop a “foot” on the bottom, about 10 minutes. “Feet” on a macaron is a little fluffy ribbon right along the bottom before it mushrooms out to a smooth top. This indicates it is done. Overcooking can lead to large feet and then the top will be hallow.
- Allow the apple pie cookies to fully cool.
- Next, place the macarons on a wire rack.
- Make The Buttercream
- Beat together the butter, powdered sugar, salt, vanilla, and milk. Feel free to add more milk as needed to reach a spreadable consistency.
- Make The Apple Pie Filling
- Add the apple pie filling in a bowl.
- Using a fork, cut the apples in smaller pieces, and mash until they are in very small pieces.
- Assemble The Macarons
- Pipe the buttercream on top of an upside down macaron half.
- Spoon the apple pie filling in the middle of the buttercream on each macaron half.
- Place another macaron half on top.
- Decorating The Macarons
- Melt the candy melting wafers and stir until smooth. Transfer the melted candy to a plastic bag and snip the corner.
- Drizzle the melted candy over the macarons however you’d prefer.
- Next, quickly sprinkle a dusting of crushed cinnamon crackers over the wet melted candy.
- Allow the candy to set before serving.
I love making variety of Macarons. Below are a few of my favorite ones.
- Chocolate: Add cocoa powder to the flour mixture and use a chocolate ganache filling for a rich chocolate version of these macarons.
- Buttercream: Stick to the vanilla cookies and just use regular vanilla buttercream frosting.
- Gingerbread: Add a little bit of molasses, nutmeg, and cinnamon to give these macarons a festive gingerbread flavor.
- Strawberry: Incorporate strawberry preserves or blended strawberries into the buttercream frosting with regular vanilla cookies.
- Cookies and Cream: Add some crushed Oreos and white chocolate for flavors of original cookies and cream.
- Peanut Butter: Add some peanut powder to the flour mixture and fold in a modest amount of peanut butter into the buttercream.
- Color: Feel free to add your choice of food coloring to these macarons. Green food coloring would make these macarons look like green apple pie macarons!
Pro Recipe Tips
- Blend. To make things easier, add the almond flour and granulated sugar to a blender or food processor before sifting. This ensures a super fine dry mixture.
- Batter Consistency. Be sure the batter is the right consistency! If the batter looks like lava or flows like a ribbon, then it is just right.
- Size. Use a Silpat with indicators to ensure you are getting the same-sized cookies.
- Storage. Store these macarons stacked between wax paper in the refrigerator for up to one week.
Frequently Asked Questions (FAQs)
What is the difference between a macaron and a macaroon?
The difference between macarons and macaroons is that macaroons are a little mound made with almond meal or flour, coconut and chocolate where macarons are made with almond flour and are a cookie sandwich.
Are macarons really that hard to make?
If you are not careful and over-mix some things, then you may have some trouble with preparing these macarons. It takes a little finesse, but after you get the hang of it, it gets easier and you can start to experiment with other variations.
How To Prevent Cracked Macarons?
Cracking is a result of having too much air in the batter. This is not caused by over-mixing but because when baking the excess air expands when baking and therefore creates the cracks.
To prevent the cracking, tap the baking pans on the counter after piping the batter onto the baking sheet.
Can you make macarons on a rainy day?
Be sure to pick a day that is low in humidity when wanting to make these macarons. Any meringue will struggle to cook properly in high humidity.
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Apple Pie Macarons Recipe
Apple Pie Filling
- 1/2 cup apple pie filling mashed a bit with a fork (store-bought or homemade is fine)
- 1/4 cup white candy melting wafers
- 2 tablespoons crushed cinnamon graham crackers
Making The Vanilla Macarons:
- Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve, discarding the pieces left in the sieve.
- Add the egg whites to a large bowl. Use a handheld electric mixer to beat until frothy. While still beating, add the granulated sugar a little at a time. Continue beating until the egg whites reach stiff peaks.
- Beat the vanilla extract and vanilla bean paste into the egg whites.
- Use a rubber spatula to gently fold 1/3 of the almond flour mixture at a time into the egg whites. Be careful not to over-mix.
- Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into 3/4-inch circles about 1 inch apart.
- Tap the trays firmly against the countertop a few times to release any air bubbles.
- Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes.
- Preheat the oven to 300F.
- Bake the trays one at a time until the macarons develop a puffed “foot” on the bottom and are light golden around the outside, about 10 to 15 minutes.
- Let the cookies cool completely before removing from the baking tray.
Making The Vanilla Buttercream Filling:
- Beat together all ingredients in a large bowl until light and fluffy, adding enough milk to achieve the right consistency.
Assembling The Macarons
- Match up similar sized and shaped macarons into pairs.
- Fit a piping bag with a star tip, and transfer the buttercream to the piping bag. Pipe a ring of buttercream on the bottom cookie of each cookie pair.
- Place 1/2 teaspoon of apple filling in the center of each buttercream ring. Place the matched cookie on top to form sandwiches.
Decorating The Macarons
- Place the macarons on a wire rack on top of a parchment-lined baking tray.
- Melt the white candy melting wafers in a microwave or double boiler. Stir until smooth.
- Transfer the melted candy to a zip-top plastic bag and snip off one corner.
- Drizzle the melted candy decoratively on top of each macaron. Before the candy drizzle sets, sprinkle a tiny bit of crushed cinnamon graham crackers on each.
- Let the candy set before serving.
- It’s helpful to add the almond flour and powdered sugar to a food processor and pulse several times before sifting.
- Knowing when the batter is finished being mixed is a real art, and can be tricky! A lot of people say it should flow like lava. A good test is to see if you the batter falls off the spatula in ribbons to make a figure 8 shape.
- A silpat macaron mat is helpful to get the same size cookies.
- Store the macarons stacked between wax paper in the fridge for up to 1 week.