These caramel apple macarons are filled with caramel buttercream and apple jelly and are decorated with a delicious caramel drizzle made from soft caramel candies. If you like fall flavors, you should also try my Pumpkin Cheesecake Macarons, Pumpkin Spice Macarons and Salted Caramel Macarons!
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Caramel Apple Macarons Recipe
- Powdered sugar – whisk the powdered sugar and almond flour together
- Almond flour – use blanched, fine almond flour
- Egg whites – use room temperature egg whites because it will help the meringue whip up quickly and easily
- Granulated sugar
- Egg white powder – if you have problems with weak meringue, the egg white powder will help to make it stronger
- Vanilla extract – adds a nice flavor to the shells
- Red gel food coloring – use gel food coloring because it doesn’t add extra moisture to your batter
- Brown gel food coloring
- Soft caramel candies – use soft caramel candies to make the caramel sauce for the drizzle and the buttercream
- Milk – you can also use heavy whipping cream if you don’t have milk
- Apple jelly
How Do You Make Macaron Shapes?
The best way to make macaron shapes is to use a template. I created an apple shaped template for this recipe which you can download below. If you try to make macaron shapes without a template, your macarons will probably not be the same size and pairing them will not be easy.
Piping Macaron Shapes
- Start piping the apple shape in the middle – slowly start shaping the batter by moving it to the outside edges of the apple.
- Pipe enough batter so your macarons are not flat – At first, you’ll think you’re piping too much batter, but remember you’ll have to guide the batter to the edges of the macaron.
- Don’t tap your tray to pop the air bubbles – You want the batter to stay in place and not spread so you’ll have to pop any air bubbles with a scribe or toothpick.
- Let each shape dry before piping the rest – Let the apple shape dry before piping the stem so the brown stem batter doesn’t run into the red batter.
- 8 soft caramel candies
Add the candies and milk to a small glass bowl and microwave for 1 minute. Stir until candies are completely melted. Transfer to an 8 inch pastry bag and cut a 1/4 inch opening at the tip and start drizzling the caramel. You need to work quickly because the caramel will start to cool and harden and will be difficult to pipe.
How to Make Caramel Buttercream
- Salted butter (softened)
- Powdered sugar
- Heavy whipping cream
- Soft caramel candies
Using the stand mixer, whisk the butter until creamy and add the powdered sugar in two parts and mix until smooth. In a small glass bowl, add the candies and milk and microwave for 40 seconds. Stir until melted. Add the caramel to the buttercream and whisk until fully mixed. Transfer to an 8 inch pastry bag and cut a 1/4 inch opening at the tip. Pipe buttercream around the outer edge of the macaron.
Apple Macaron Filling
These caramel apple macarons are filled with caramel buttercream and apple jelly. I usually like to make my own jelly, like I have with my Chocolate Strawberry Macarons, Strawberry Cheesecake Macarons, and Peanut Butter and Jelly Macarons, because I think homemade jelly is so much better than store-bought, but I actually like store-bought apple jelly so I used it for this recipe.
- Whisk the meringue until you have stiff peaks – the meringue should clump up inside the whisk and the peaks should stand straight up, not flop to the side.
- Use room temperature egg whites – room temperature egg whites will help your meringue whip up faster, more easily, and they will get better volume. To bring eggs to room temperature quickly, place them in a small bowl filled with hot water, and let sit for 5-6 minutes before separating the egg whites.
- Don’t over mix the macaron batter – Fold the batter just until you can lift the spatula and the batter runs down in slow ribbons. It shouldn’t drip down the spatula. Once the batter is over mixed, you can’t really fix it. It’s better to have under mixed batter, than runny batter.
More fall flavored macarons to try
- Pumpkin Cheesecake Macarons
- Pumpkin Spice Macarons
- Salted Caramel Macarons
- Gingerbread Macarons
- Hot Chocolate Macarons
More macaron art
Caramel Apple Macarons
- Kitchen scale
- Stand mixer
- Two spatulas
- One 16 inch pastry bag
- Three 8 inch pastry bags
- Round piping tip (I used the Ateco 10)
- Two silicone mats
- Two half sheet pans
- Oven thermometer
- Two small glass bowls
- Apple template (download via link in post)
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 6 drops red gel food coloring
- 1 drop brown gel food coloring
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 4 soft caramel candies
- ½ tbsp milk
Apple jelly filling
- ¼ cup apple jelly
- 8 soft caramel candies
- 1 tbsp milk
Prepare dry ingredients
- Sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
- Line sheet pans with silicone mats and place the apple templates under the mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you see small bubbles (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time, waiting about 10 seconds between each tbsp.
- Whisk until you start to see tracks in the meringue.
- Increase speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla.
- Whisk for about 5 more minutes, or until stiff peaks.
- Add in the powdered sugar and almond flour mixture in three parts, 1/3 at a time, folding each part until fully combined.
- Once the meringue and dry ingredients are fully combined, stop folding.
- Scoop out about a tablespoon of batter and place it in a bowl. This will be for the brown stems.
- Add 6 drops of red gel food coloring to the mixing bowl and continue folding until the color is mixed in.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
- Repeat the process of smearing some of the batter on the side of the bowl and folding until the batter looks smooth and glossy and runs down the spatula slowly in ribbons.
- You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks back into itself within 30 seconds, the batter is ready.
- Transfer the red batter to the 16 inch pastry bag and set aside.
- Take the small bowl with the batter for the stems, add 1 drop of brown gel food coloring, and repeat the steps of folding and deflating the batter.
- Transfer the brown batter to an 8 inch pastry bag and set aside.
Pipe the apple shaped macarons
- Take the pastry bag with the red batter and, holding the bag at a 90° angle, pipe the macarons into apple shapes according to the template, starting at the middle and guiding the batter to the edges.
- Pop any air bubbles with a scribe or a toothpick. Don't tap the tray against the counter because the macarons might spread out and lose their shape.
- When you have piped all of the apple shapes and the batter has started to dry, take the pastry bag with the brown batter, cut a small opening at the tip and pipe the stems.
- Remove the template from under the silicone mats.
- Let the macarons rest until they form a skin and are no longer sticky.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- Macarons are ready when they no longer shift if you touch the tops.
- Let the macaron shells cool for at least 15-20 minutes before piping the caramel drizzle.
- In a small bowl, place 8 soft caramel candies and milk, and microwave for 1 minute. Stir with a spoon until all candies are fully melted. If needed, microwave the candies for a few more seconds, being careful not to burn the caramel.
- Transfer the caramel immediately to an 8 inch pastry bag, cut a ¼ inch opening at the tip and drizzle on half of the macaron shells. The caramel will start to harden as it cools so you need to work quickly.
- Let the caramel drizzle dry while you prepare the buttercream and fill the macarons.
- In a medium bowl, using the stand mixer, whisk the butter until smooth.
- Add half of the powdered sugar and whisk until fully combined.
- Add the remaining powdered sugar and whisk until combined.
- In a small bowl, place 4 soft caramel candies and milk, and microwave for 40 seconds. Stir until melted and let cool for about a minute.
- Add to the buttercream and whisk until fully combined.
Assemble the macarons
- Fill an 8 inch pastry bag with the buttercream and cut a ¼ inch opening at the tip of the bag.
- Pipe the buttercream around the outer edge of half of the macarons, leaving a space in the middle for the apple jelly.
- Fill another 8 inch pastry bag with ½ cup apple jelly and cut a ¼ inch opening at the tip. Fill the center of the macarons with the jelly.
- Top the filled macaron shells with the drizzled shells and refrigerate for at least 24 hours so that the macarons can mature.
- When ready to eat, remove the macarons from the refrigerator at least 20-30 minutes before and let come to room temperature before eating.