Caramel Apple Pie Macarons (+ Painting Patterns on Macarons

• Refrigerated

  • 3 1/4 oz Egg whites

• Condiments

  • 1/4 cup Apple butter

• Baking & Spices

  • 3 1/4 oz Almond meal
  • 1/4 tsp Cinnamon
  • 3/4 cup Confectioners' sugar
  • 5 2/3 oz Confectioners' sugar
  • 1 Gel food coloring
  • 2 3/4 oz Granulated sugar
  • 1 Pinch Nutmeg
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • ¼ cup caramel sauce (homemade or storebought

Found on thetastybiteblog.com

Description

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup confectioners’ sugar, sifted
• ¼ cup caramel sauce (homemade or storebought)
• ½ tsp vanilla
• ¼ cup apple butter
• ¼ tsp cinnamon
• Pinch of nutmeg
• 3.2 oz egg whites, room temperature
• 2.8 oz granulated sugar, sifted
• 5.6 oz confectioners sugar, sifted
• 3.2 oz almond meal, sifted
• Gel food coloring (optional)

Directions

• Using a mixer, beat butter until light and fluffy. Gradually add confectioners sugar until incorporated and fold in caramel sauce and vanilla until smooth. Set aside.
• In a small bowl, stir to combine apple butter, cinnamon, and nutmeg. Set aside.
• Whisk egg whites until they begin to foam, about 1 minute. Slowly add in granulated sugar and continue to whip until stiff peaks form. Mixture should be thick and glossy; you should be able to hold the bowl upside down without the whites falling out.
• Add sifted confectioners’ sugar, almond meal, and food coloring to the mixture. Using a spatula, fold until it is well incorporated and has the consistency of molten lava. To test, scoop up a spoonful of batter and drop it back into the mixture; it should flatten and disappear into the batter in about 15 seconds or so. If it doesn’t, continue folding the mixture. It should take about 50-60 strokes for the batter to reach the right consistency.
• Transfer the mixture to a piping bag fitted with large round tip, and pipe small rounds onto a baking sheet lined with parchment paper (you can place a template underneath). The rounds should be no larger than 2 inch in diameter with at least ½ inch of space between.
• Gently tap the bottom of each sheet on work surface to release trapped air, then let the macarons dry on the counter for about 30 minutes until a skin is formed on the surface (the batter shouldn’t stick to your hand when you touch it).
• Place the macarons in a 350F oven and bake for about 10-12 minutes until the shells harden. Let cool completely on the baking sheets.
• To assemble:
• Match the macaron shells in pairs. Pipe buttercream on the flat side of a macaron shell and drop a spoonful of apple filling in the center, then sandwich together with a matching macaron shell. Repeat with the remaining macarons.