I have a friend who absolutely adores tiny cute things, and I had a hankering for some experimentation with macarons. Recently, I had tried one of Magnum Ice Cream’s new flavours – apple pie – and I was struck by inspiration.
‘Why not,’ I thought, ‘make apple pie macarons?’
The idea is simple: instead of a pie crust, just spice the macaron shells. Then fill with appelmoes and circle that with white chocolate ganache for the ‘custard’ (and also to prevent the appelmoes from spilling…)
Normally I would pipe the macaron shells to about 4cm, but this time I shrunk the sizes to 2.5cm to make them as cute as I could without having too little filling.
Mini Apple Pie Macarons
125g almond meal
145g icing sugar
100g egg whites
65g granulated sugar
1/2 Tbs cinnamon
1/2 Tbs nutmeg
1 Tbs sugar
1 1/2 tsp lemon juice
1/4 cup water
White chocolate ganache
200g white chocolate
Vanilla bean paste (optional)
Sift the almond meal and icing sugar together. Stir in the spices.
In a separate bowl, beat the egg whites with a pinch of salt until foamy. Add the granulated sugar and continue whipping until the egg forms stiff peaks.
Fold in the almond meal mixture, a quarter at a time.
Pipe on parchment-lined oven tray in 2.5cm diameter rounds. If necessary, smooth over points.
Tap the oven tray gently to eliminate large air bubbles.
Rest for 1 hour or until not sticky to touch.
Cook 140°C for 20 minutes.
Allow to rest for 30 minutes or more, before removal.
Bring the cream and vanilla bean paste to a boil in a saucepan.
Immediately pour over the white chocolate.
When all the chocolate is melted, stir in the butter.
Chop and peel the apples.
Combine all ingredients in a saucepan and simmer until apple loses its shape and becomes mushy.
Allow the ganache to warm a bit on the bench so that it softens.
Pipe the ganache around the edge of half the macaron shells, and fill the circle with appelmoes.
With the other macaron shells, pair them with the filled macaron shells.