These caramel apple macarons have apple-flavored shells and a green apple white chocolate ganache filling with salted caramel middles. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this caramel apple macarons recipe that calls for freeze-dried apple powder in the shells and fresh green apple in the filling.
I found my freeze-dried apple at Trader Joe’s, but I also found them online! If you’re looking for a more traditional fruit macaron, try my other macaron recipes:
This recipe is adapted from Home Cooking Adventure. I have used their recipe numerous times for fruit macarons and love how they turn out. I have found that it works with basically any fruit you can find. The key is to have fresh fruit plus the freeze-dried version.
These caramel apple macarons are made using the Italian method, which I find consistently yields a no-hollow macaron.
What is the Italian method of making macarons?
The Italian meringue method involves adding a cooked sugar syrup to the meringue. You start whipping the egg whites as soon as the sugar syrup reaches 230F. When the syrup reaches 244F you remove it from the heat and slowly stream it into the egg whites and continue whipping them until glossy, stiff peaks are achieved.
Although the Italian macaron method requires more prep, it requires less folding during the macaronage. Some also bake their macarons immediately after piping while following the Italian method. However, I like to let mine sit until a skin forms, which is more traditional and akin to the French method.
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What do you need to make caramel apple macarons?
The key to fruit-flavored macarons is using a combination of freeze-dried fruit powder and fresh fruit. I also like to add fruit essence or extract if I have it on hand.
- Freeze-dried apple
- Fresh green apple
- Egg whites
- Almond flour
- White chocolate
- Heavy cream
- Caramel bits
- Food coloring (optional)
- I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
- Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
- Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Lastly, if you make these Caramel Apple Macarons be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
Caramel Apple Macarons
Apple macaron shells
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate apple ganache filling
- 150 g apple (5 oz) diced
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 4 g freeze-dried apple (4-5 tsp) finely ground
- few drops green food coloring
- 11 oz caramels
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
Prepare the white chocolate ganache filling
- Combine diced apple, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until apples are softened. Remove from heat. Puree. Add freeze-dried apple and puree again until smooth.
- Place the cooled apple jam, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of green food coloring. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
- Combine powdered sugar, almond flour and freeze-dried apple in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of green food coloring. Beat together until well combined. Pour the whites over the dry ingredients. Combine with a rubber spatula. The mixture will be very thick.
- Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almond mixture and using a silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure-8 check.
- Transfer the mixture to the piping bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your counter top to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300°F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
Melt the caramels
- Combine the caramels and the heavy cream in a medium saucepan over low heat. Stir constantly until melted. Add salt and stir until incorporated.
- Let caramel cool until it has thickened to a pipeable consistency. Transfer to a piping bag.
- Pipe apple ganache in a circle on the underside of one macaron shell. Fill the center of that circle with the salted caramel and repeat until each macaron has been sandwiched together with an accompanying shell.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.