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Apple Macarons

Prep Time 45 minutes
Cook Time 25 minutes
Servings 24 macarons

Ingredients

Macaron shells

  • 2 egg whites
  • ½ cup granulated sugar
  • ½ cup almond flour
  • ⅔ cup powdered sugar
  • 1 tsp cinnamon
  • 8 - 10 drops red food coloring* optional

Apple filling

  • 1 apple peeled and finely diced
  • ¼ lemon just the juice
  • 1 tbsp vegan butter
  • 2 tbsp coconut sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • Pinch salt

Cashew buttercream

  • ½ cup cashew butter
  • ⅓ cup vegan butter
  • ⅔ cup powdered sugar
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 tbsp non-dairy milk

Instructions

Macaron Shells

  1. Preheat the oven to 300 degrees F.
  2. Beat egg whites on medium speed until soft white peaks start to form. Add ½ of the granulated sugar to the egg whites and continue to beat until there are nice stiff peaks, then repeat with the remaining sugar.
  3. Use a strainer to add the almond flour, powdered sugar, and cinnamon to the egg whites. This is important, so as to not have clumps in your batter. Fold until combined. If using food coloring, fold into the mixture now.
  4. Add mixture to a piping bag and pipe 32 macaron shells onto parchment paper or rubber mat. Let sit for about 20 mins until a hard crust starts to form. It should feel slightly firm to the touch.
  5. After the macarons have dried, bake for 15 minutes. Let cool before assembling macarons.

Apple Filling

  1. In a small bowl, toss together apples and lemon juice.
  2. Melt butter in a small saucepan over medium heat.
  3. Add apples and all remaining ingredients to the saucepan. Cook down for about 5 minutes until sugar has caramelized and apples become soft.
  4. Remove from heat and set aside to cool to room temperature before refrigerating for 20 minutes.

Cashew Buttercream

  1. Cream vegan butter in a stand mixer on medium speed.
  2. Continuing on medium speed, add cashew butter to the vegan butter.
  3. Once vegan butter and cashew butter are well mixed, slowly add in powdered sugar, salt, vanilla, and non-dairy milk in that order. Continue to mix until you have a smooth buttercream.
  4. Refrigerate for at least 20 minutes before use.

Assembly

  1. Pipe the buttercream around the edge of the macaron shell. The buttercream wall should be about a ¼ of an inch high.
  2. Add apple filling to the center, the buttercream wall will keep the filling from spilling out the edge.
  3. Top off the macaron with another shell to complete this cookie sandwich.

Recipe Notes

If you are using food coloring, the amount will depend on what you use. If using a gel, you won’t need to use as many drops as regular liquid food dye. The color of the unbaked shells will get lighter when baked, so don’t worry if the batter seems darker than your intended color.