Thanksgiving reminds me of family get together, gigantic roasted turkey and lots of pies. Among many pies, apple pie is my favorite. Especially if they are caramelized. I like how the caramel brings out the apple flavor and gives it a texture that melts in your mouth. If you are looking for a pie for this Thanksgiving, look no further. Caramelized Apple Pie Macaron is a contemporary version of pie ritual that your family have every year. It tasted exactly like the pie mom makes!
Notice that my macarons are slightly bigger here than the previous ones that I've made. I use Ateco 804 which has a slightly larger tip than Wilton 12. It yields larger shell and shorter feet.
Approximately 20-25 shells
130g almond flour
200 g confectioners sugar
1 1/2 tbsp apple pie spice (powder)
100g egg white (aged- about 4-5 days separated from the yolk and refrigerated. Covered in a saran wrap/ Tupperware)
1/4 tsp egg white powder
20g granulated sugar
Pinch of salt
1 drop Wilton Green coloring gel
1) Mix the almond flour, confectioners sugar and apple pie spice in a food processor. You can pour everything into the processor and then mix the content with a butter knife before turning it on.
2) Sift the ingredient
3) Microwave the egg white at 15 seconds at high to further thicken the egg white. Make sure that the egg white is not cooked.
4) Place the egg white in a mixing bowl and sprinkle the salt.
5) Whisk at low speed until becomes foamy.
6) Add in the egg white powder.
7) Add in granulated sugar gradually and continue to whisk until it turns soft peak.
8) Add in coloring and continue to whisk until it is between soft and stiff peak (medium peak). You don't want it to be too stiff.
9) Add in the almond mix gradually and fold until the batter is evenly mix. Avoid mixing like crazy because that will create bubbles. (I know, it is very tempting to do that)
10) Put in piping bag and pipe them an inch apart.
11) Bake at 315 F for 15 minute at the lowest shelve.
Caramelized Apple Pie Filling Recipe
75 g light or dark brown sugar
1/4 cup of heavy cream
4 tbsp unsalted butter
1 tsp vanilla essence
1/2 can apple pie filling (ready made)
1/4 cup of heavy cream
4 tbsp unsalted butter
1 tsp vanilla essence
1/2 can apple pie filling (ready made)
Pinch of nutmeg
Pinch of cinnamon
1) Combine the brown sugar and butter in a pot and boil at medium temperature. Keep stirring.
2) When everything is melted, add in the heavy cream.
3) Continue to stir until it is boiling.
4) Put the apple pie filling in the food processor and grind until it turns into puree.
1) Combine the brown sugar and butter in a pot and boil at medium temperature. Keep stirring.
2) When everything is melted, add in the heavy cream.
3) Continue to stir until it is boiling.
4) Put the apple pie filling in the food processor and grind until it turns into puree.
5) Add in vanilla essence, nutmeg and cinnamon. Stir for another 2-3 minutes and let it cool.
6) Put in piping bag and pipe onto macaron shells.
7) Sandwich the macarons and refrigerate.
7) Sandwich the macarons and refrigerate.
Remember to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured
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Leave a comment so I'll bake more macarons!
Love the idea of apple pie spice at this time of year - reminds me of dooking for apples in true witch tradition for Hallowe'en. They look yummy!
ReplyDeleteHave you tried freezing these? I regularly freeze my macarons and they defrost quite well, but I do remember freezing an apple cake once, and the apple made the cake go all mushy. Just wondering if there are enough other ingredients in the filling to stop that from happening.
ReplyDeleteThese look great and I'd love to try making some.