Baked Apple Cinnamon Macarons
Macarons are one of the most well-known desserts in French patisserie. This baked apple cinnamon version brings the flavors of winter, where the apple caramelizes and the cinnamon flavors it, creating a truly special sweet treat. The crispy shells and the sweet, fruity filling create a perfect harmony.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture into the meringue until the batter is smooth and homogenous. Be careful not to overmix, or the macarons will not rise properly.
3
Using a piping bag, pipe evenly sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are lightly crisp on the outside and still soft on the inside.
5
For the filling, peel and slice the apple, then sauté it in a pan with the cinnamon until the apple softens and caramelizes. Stir in the heavy cream.
6
Melt the white chocolate over a double boiler, then mix it with the cinnamon apple mixture. Let it cool to allow the cream to thicken.
7
Once the cream has cooled and thickened, use a spoon or piping bag to fill one half of the macarons with the cinnamon-apple cream. Top with another macaron shell to form a sandwich.
8
Place the finished macarons on a serving dish and let them rest in the refrigerator for a few hours to allow the flavors to meld.
