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Caramel Apple Pie Macaron

 Daria Nadar/ Oh My Cake (IG: @@ohmyckecali), San Diego, CA, Photo by Annisa Hale

Caramel Ganache Ingredients:
    • 35 g sugar 
    • 75 g heavy cream
    • 150 g white chocolate (based on Callebaut)
    • 10 g Glucose Syrup
    • 1 tsp vanilla bean paste
Apple Pie Filling Ingredients:
150 g The Perfect Puree Green Apple
40 g brown sugar
4 g Pectin NH 
cinnamon, pinch
lemon juice,  sprinkle
Macaron Assembly:
Using your favorite piping tip to pipe the ganache onto your macaron shell, pipe caramel ganache onto the macaron shell creating a border and leaving space for the second filling in the middle
Pipe apple pie filling into the space inside the ganache
Assemble macarons and leave overnight to set. Enjoy with a cup of tea or coffee.
Caramel Ganache Method:
In a saucepan, melt the sugar and deglaze with room-temperature heavy cream. Add vanilla bean
Pour caramel over white chocolate with glucose syrup. Set in the fridge overnight
Transfer to a piping bag before filling up the macaron
Apple Pie Filling Method:
Combine sugar and Pectin NH (low methoxyl pectin).
In a saucepan warm the apple puree and cinnamon to about 45 C. Start adding pectin with sugar, constantly stirring to prevent lumps, and bring to 85 C or boiling.
Add a few drops of lemon juice, mix and set overnight.
Transfer to a piping bag before filling macarons.