Quantcast

Spiced Pecan Macarons with Caramelized Apple Buttercream

These Spiced Pecan Macarons bring the comforting flavors of fall baking in a bite: they taste like your favorite apple pie in a fruity, sweet package! {Jump to Recipe}

Never thought of macarons as comfort food? These Spiced Pecan Macarons with Caramelized Apple Buttercream will change your mind. They're like your favorite apple pie in a single bite! // FoodNouveau.com

This post contains affiliate links. An affiliate link means I may earn advertising or referral fees if you make a purchase through my links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.


Last week, I went apple picking with my son and his class, and though we quickly have been eating our way through the bags we collected, I made sure to save enough to make apple-based desserts and dishes: apple tart, apple cake, crumble, applesauce, and even fabulous soups have all been added to the to-do list. I had also been on the lookout for fall-inspired macaron inspiration for a while, so then it hit me: an apple macaron, of course!

Don’t these beautiful macarons remind you of crispy, juicy apples? The shells contain pecans and fall-inspired spices—cinnamon, allspice, and ginger—whereas the buttercream contains diced apples that were slow caramelized in butter and cane sugar. Because I think a clever way to emphasize the flavor of a macaron is to add an additional surprise element, I kept some of the caramelized apples aside and tucked them into the buttercream nests.

The flavor of these Spiced Pecan Macarons with Caramelized Apple Buttercream is intense and soothing. It’s like your favorite apple pie in a single bite. Although you may have previously thought of macarons as comfort food, I assure you that a plate of these served with a nice cup of tea will definitely warm your insides. They make a nice change from classic fall-inspired desserts—and wrapped in a cute box, they’re the perfect hostess gift, too.

Never thought of macarons as comfort food? These Spiced Pecan Macarons with Caramelized Apple Buttercream will change your mind. They're like your favorite apple pie in a single bite! // FoodNouveau.com

First Time Making French Macarons?

Here are helpful resources to help you get started:

 

Spiced Pecan Macarons with Caramelized Apple Buttercream

Yield about 56 shells, or 28 assembled macarons

Never thought of macarons as comfort food? These Spiced Pecan Macarons will change your mind. They’re like your favorite apple pie in a single bite!

Ingredients

For the caramelized apples

  • 1/4 cup (60 ml) unsalted butter
  • 1/4 cup (60 ml) granulated sugar
  • 1 lb (454 g) apples (about 3 large), cored and cut into small dice (a crunchy variety, such as Cortland)
  • 1/4 cup (60 ml) heavy cream (35% m.f.)

For the buttercream

For the macaron shells

Instructions

For the caramelized apples: In a medium skillet set over medium heat, melt the butter, then whisk in the sugar. Add the apples, and sauté until soft and caramelized, about 10 minutes.

Scoop 1/2 cup (125 ml) of the caramelized apples into a small bowl and set aside to cool completely. Transfer the remaining apples to a blender. Add the heavy cream and blend to make a very smooth puree (you can also use a stick blender to do this.) Cool the puree completely.

For the buttercream: Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully. Add 1/4 cup (60 ml) of the cooled caramelized apple puree, and beat to incorporate fully. Add the remaining powdered sugar, and beat on medium speed until the buttercream is smooth and fluffy. Transfer to a pastry bag fitted with a small round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)

For the pecan macaron shells:

*Return the egg whites to room temperature at least an hour before making the macarons shells.*

In the bowl of a food processor, add the powdered sugar, almond flour, and pecans, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of nuts are left.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of red gel food coloring, to your liking.

Using a spatula, gently fold in the almond and sugar mixture into the meringue in 2 or 3 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain.

Line a baking sheet with parchment paper. Slide macaron templates under the parchment paper, if using.

Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.

Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.

Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.

Let the shells cool completely to room temperature before assembling them, about an hour.

To assemble the pecan macarons: Pair same sized shells together and set side by side on a work surface. Pipe some buttercream over half of the shells, following the circumference of each shell to create a circle of buttercream. Fill each circle with a small quantity of the saved diced caramelized apples. Close the macarons, gently pressing the second shells over the filling.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging.

Always bring the pecan macarons back to room temperature before serving.

NOTES

  • This recipe makes about twice the amount of frosting you need to fill the macarons. Use the remaining frosting to garnish a cake or cupcakes, or freeze it in an airtight container until you make a new batch of macaron shells. Simply defrost to room temperature and whisk vigorously to soften before using.
  • You will also have some of caramelized apple puree leftover (a tasty bonus!) Use this delicious treat like you would apple butter: spread over fresh bread or on a croissant.

Courses Dessert

Cuisine French

Never thought of macarons as comfort food? These Spiced Pecan Macarons with Caramelized Apple Buttercream will change your mind. They're like your favorite apple pie in a single bite! // FoodNouveau.com

VIDEO CLASS: Learn How to Make French Macarons

If you want to SEE someone make macarons before you take on the project of making your own, my Skillshare video class is for you:

How to Make French Macarons: A Skillshare Video Class by FoodNouveau.com

I designed my Skillshare class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you needthe important steps to followthe techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I myself learned how to make macaron by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.

Over 5,000 students have taken my Skillshare class so far and the class gets overwhelmingly positive reviews. I’m confident that this video class will enable you to create perfect macarons. Enroll Now!


More Fruity Macaron Recipes

Honey Orange Macarons

Honey Orange Macarons // FoodNouveau.com

Strawberry Rhubarb Macarons

Strawberry Rhubarb Macarons // FoodNouveau.com

Lemon Mascarpone Macarons

Lemon Mascarpone Macarons // FoodNouveau.com

What do you think of this recipe? Got any questions? Let's chat!
Yum

6 Responses to Spiced Pecan Macarons with Caramelized Apple Buttercream

    • I use gel food coloring and I probably used 7 or 8 drops in this recipe. The fact that the shells contain pecans also helps achieving a deeper tone! Let me know if you have more questions.

  1. Marie your macarons are perfect!! And they really do look like cute shiny apples – with a delicious autumnal apple-y surprise inside! Now I’m about to go deep-explorer style on your macaron posts … I’ve made them several times now with a 50% success rate! Ha.

Leave a Reply

Main menu