Apple Pie Macarons with Cinnamon Ganache

Apple Pie Macarons with Cinnamon Ganache

These apple pie macarons bring together crisp almond shells, a silky cinnamon white chocolate ganache, and a bright apple confit center. The combination is structured like a classic macaron with a two-layer filling, but the flavor is built around the warm, familiar notes of apple pie. When matured overnight, the shells soften just enough to give the ideal balance of crisp edges and a tender center.

Flavor Profile

Expect a clear apple aroma with gentle cinnamon warmth. The ganache is creamy and sweet, while the apple confit keeps the finish fresh and lightly tart. The shells themselves stay almond-forward, which makes the filling taste more like an apple pie in miniature rather than a heavy spiced dessert.

Ingredient Highlights

The apple puree is the foundation for both fillings. Cooking the apples with a small amount of butter and sugar deepens the flavor, and blending them smooth keeps the fillings stable. White chocolate adds structure to the ganache, while pectin NH gives the confit a clean, glossy set that does not weep during storage. Cinnamon ties the elements together without overpowering the fruit.

How It Comes Together

Start by preparing the apple puree so it can cool while you make the shells. The ganache needs time to chill and thicken, so it is best made the day before. The confit cooks quickly once the puree is warm. For the shells, focus on a steady macaronage: the batter should flow in thick ribbons and settle slowly in the tray. After piping, let the shells dry until the tops are no longer tacky.

Chef's Tips

• Use a digital scale for consistent shells and a smooth ganache.
• Chill the ganache overnight and whip only to medium peaks to avoid splitting.
• If your kitchen is humid, extend the drying time so the shells rise cleanly.
• Keep the confit layer small so the macaron does not overflow when pressed.

Easy Swaps

• Replace cinnamon with apple pie spice for a broader warm spice profile.
• Use store-bought apple butter for the confit if you do not have pectin NH.
• Skip the cinnamon in the shells if you want a more classic macaron base.

Make-Ahead and Storage

Macarons are best after a 12 to 24 hour rest in the refrigerator. They keep for up to five days chilled in an airtight container. For longer storage, freeze assembled macarons and thaw overnight in the fridge before serving.

FAQ

Can I avoid white chocolate in the ganache? White chocolate provides structure and sets when whipped. If you dislike the flavor, use a higher cocoa butter variety or reduce slightly and add 10 to 15 g cocoa butter; texture may vary.

Why use pectin NH? Pectin NH is thermo-reversible and sets clear, making a stable apple center that will not weep. It activates after a short boil with sugar.

Why are my shells hollow? Hollow shells usually come from under-mixed batter or an oven that is too hot. Aim for a batter that ribbons slowly and reduce the temperature slightly if needed.