Name: Irresistible Apple Pie Macarons You Must Try Now
Prep time: 30 min
Cook time: 17 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 ¾ cups powdered sugar; 3 large egg whites, room temp; ¼ cup granulated sugar; ½ tsp cream of tartar; ½ tsp ground cinnamon; ¾ cup apple pie filling (pureed or finely chopped); ½ cup unsalted butter, softened; 1 ½ cups powdered sugar; 1 tsp vanilla extract; ½ tsp cinnamon; Crushed graham crackers or cinnamon sugar (optional topping)

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Picture this: the crisp bite of a perfect French macaron shell, the cozy warmth of cinnamon-spiced apples, and that luscious buttercream hugging it all together—that’s what you get with these Apple Pie Macarons. I know, I know, macarons can be finicky little things, but trust me, once you taste these, you’ll forget all about the effort. They’re like autumn in a bite—buttery, sweet, and just a little nostalgic. The first time I made them, my kitchen smelled like a cider mill, and my family couldn’t stop sneaking them off the tray. If you love the flavors of apple pie but want something a little fancier (and more portable), these are your new go-to.

Why You’ll Love These Apple Pie Macarons

Oh, where do I even start with these little bites of heaven? First off, they taste like autumn wrapped in a crispy-chewy shell—cinnamon, apples, and buttery goodness in every nibble. But that’s not all:

Impress-your-guests fancy: They look like they came from a patisserie, but you made them!
Texture magic: Crisp shells with that soft, almost-melt-in-your-mouth center—pure macaron perfection.
Nostalgia bomb: All the cozy apple pie vibes, minus the fork (and the guilt—okay, maybe just less guilt).

Seriously, one bite and you’ll be hooked. My neighbor still asks me to make these every Thanksgiving!

Apple Pie Macarons Ingredients

Let’s talk ingredients—because with macarons, every little detail matters! I’ve broken it down into the shells and that dreamy filling so you can prep like a pro. Here’s what you’ll need:

For the Shells:

1 cup almond flour (sifted, no lumps!)
1 ¾ cups powdered sugar (yes, measure it—no eyeballing!)
3 large egg whites (room temp is non-negotiable—cold ones won’t whip right)
¼ cup granulated sugar (for that glossy meringue)
½ tsp cream of tartar (your meringue’s best friend)
½ tsp ground cinnamon (hello, warmth!)

For the Filling:

¾ cup apple pie filling (pureed or finely chopped—no big chunks!)
½ cup unsalted butter, softened (real butter only, please)
1 ½ cups powdered sugar (for the perfect sweet-creamy balance)
1 tsp vanilla extract (the good stuff, not imitation)
½ tsp cinnamon (because more is always better)

Ingredient Notes & Substitutions

Almond flour: If you need gluten-free, Bob’s Red Mill works great—just sift it twice. Apple filling: Homemade is ideal (reduce the juice!), but store-bought works in a pinch—just drain excess liquid or you’ll get soggy macarons. Egg whites: No substitutes here—aquafaba won’t give the same structure. And whatever you do, avoid watery fillings—they’re the enemy of crisp shells!

How to Make Apple Pie Macarons

Okay, deep breath—we’re diving into the fun part! Making macarons can feel a little intimidating, but I promise it’s all about taking it one step at a time. Follow these instructions closely, and you’ll be holding a tray of gorgeous, flavorful macarons before you know it.

Whip it good: In a super clean bowl, beat your room temperature egg whites with the cream of tartar until they get foamy. Then, slowly—like, a little at a time—rain in the granulated sugar. Keep beating until you get stiff, glossy peaks. This is KEY! You should be able to turn the bowl upside down over your head (not that I recommend it) and nothing moves.
Fold, don’t stir: Sift your almond flour, powdered sugar, and cinnamon right into the meringue. Now, gently, GENTLY fold it all together. You’re looking for a lava-like consistency—it should ribbon off your spatula and melt back into itself in about 10 seconds. Do NOT overmix, or you’ll have flat little puddles.
Pipe and rest: Pipe 1-inch circles onto a parchment-lined baking sheet. Now, firmly tap the tray on the counter a few times to release any trapped air bubbles. This is your chance to prevent hollow shells! Let them sit for 30-40 minutes. They should form a skin that’s dry to the touch. This is non-negotiable for those perfect feet!
Bake and cool: Pop them into a preheated 300°F (150°C) oven for 15-17 minutes. They’re done when they don’t wiggle on their feet. Let them cool COMPLETELY on the tray before you even think about peeling them off.
Fill ’em up: While they cool, whip the butter, powdered sugar, vanilla, and cinnamon until it’s light and fluffy. Pipe a ring of this buttercream around the edge of the bottom shell, then spoon a little dollop of your apple pie filling in the center. Gently sandwich with another shell. Voilà!

Pro Tips for Perfect Macarons

Hollow shells? Probably undermixed. Cracked tops? They didn’t rest long enough. Stuck to the parchment? They needed more bake time. My best advice? Use an oven thermometer—macarons are picky about temperature! And always, ALRS let them cool completely before filling.

Serving & Storing Apple Pie Macarons

These little beauties deserve a proper stage! Serve them with a steaming mug of spiced cider or a strong cup of coffee—the warmth really makes the cinnamon and apple flavors sing. Leftovers? Ha, good luck having any! But if you do, pop them in an airtight container with parchment between layers. They’ll keep at room temp for 2-3 days, or freeze them (unfilled) for up to a month. Just thaw and fill when the craving hits!

Apple Pie Macarons FAQ

I get questions about these little guys all the time—here are the answers to the ones that pop up most!

Can I use apple butter instead of pie filling?
You can, but go easy—apple butter’s thicker and sweeter. I’d mix it with a touch of whipped cream cheese to balance it out. The pie filling’s slight tartness really makes these cinnamon apple dessert bites shine though!

Why did my macarons crack?
Oh honey, we’ve all been there! Usually it’s one of three things: not resting them long enough (that skin is crucial), oven temperature too high (get that thermometer!), or overmixed batter. Next time, watch for that perfect lava flow consistency.

Can I make these ahead for Thanksgiving?
Absolutely! These cozy holiday macaron treats freeze beautifully—just leave them unfilled. Thaw overnight, then assemble with fresh filling the day of. Your guests will think you’re a pastry chef!

Nutritional Information

Okay, let’s be real – these aren’t health food, but everything in moderation, right? Each little apple pie macaron packs about 130 calories, with 7g fat (that’s the good butter talking). Numbers can vary slightly depending on your ingredients, but here’s the breakdown per macaron:

12g sugar (it’s a treat, remember?)
15g carbs
2g protein
1g fiber (thanks, almond flour!)

I always say one is perfect with tea, two if you’re celebrating – and let’s face it, that cinnamon-apple combo is worth every bite!

Share Your Apple Pie Macarons!

I want to see your beautiful creations! Tag me on Instagram when you make these—nothing makes me happier than seeing your cozy cinnamon-apple masterpieces. And if you loved them, leave a comment below so other bakers know they’re worth the effort!

For more baking inspiration and to see more of my creations, check out my Pinterest.

Irresistible Apple Pie Macarons You Must Try Now