Apple Macarons

My sweet niece Maya suggested I create apple flavored macarons quite a while ago.

I agreed that they sounded delicious but needed to figure a way to infuse them with apple flavor without using fresh apples which would add too much moisture to the filling. I also didn't want to use artificial apple extract.

Well, I found the answer while perusing the jam and jelly isle at the grocery store - apple butter. I reduced the amount of sugar in the Swiss meringue butterceam filling and added 1/2 cup of apple butter to create a rich apple flavored filling with just a hint of cinnamon.

I really like the taste and look of these beauties. Just a drop of each lime green and yellow coloring in the macaron batter makes a pretty golden apple colored shell.

Apple Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
green food coloring
yellow food coloring

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.  Towards the end of mixing, add the food coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Apple Buttercream Filling.

Filling the macarons.

Apple Buttercream
3 large egg whites
1/3 cup granulated sugar
Pinch of cream of tartar
1 cup unsalted butter, room temperature
Pinch of sea salt
1/2 teaspoon vanilla
1/2 cup apple butter

The necessary ingredient - apple butter.

Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in the vanilla and salt.  Whip on high speed until fluffy. 

Finally add the apple butter and whip on high until thoroughly incorporated.