Copyright 2018-2022 by Lisa Maliga
Apples and autumn go perfectly together. Think of apple cider, candy or caramel apples, apple crisp, and Apple Spice Macarons.
160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1 teaspoon vanilla bean paste
several drops Burgundy gel food colorant
Preheat oven to 300°F.
~ Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
~ Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
~ In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
~ Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
~ Remove from heat and place bowl onto stand mixer. Add the cream of tartar and vanilla bean paste.
~ Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
~ Add food coloring and whisk until the color is incorporated.
~ Remove the whisk and add the paddle attachment [if using one].
~ Add the presifted almond flour and confectioners’ sugar mixture.
~ Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
~ Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
~ Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
~ Pipe onto the silicone or parchment covered baking sheets.
~ When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
~ Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
~ Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
~ Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
~ Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
~ Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.
APPLE SPICE BUTTERCREAM FILLING
115 grams [1/4 cup] apple butter
115 grams [1/4 cup] unsalted butter
150 grams [3/4 cup] dark brown sugar OR organic pure cane sugar
30 ml [2 Tablespoons] heavy [double] cream
2 teaspoons Apple Pie Spice*
125 grams [1 cup] confectioners’ sugar, sifted
Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the cream, apple pie spice and cinnamon, whisking constantly, and return to a boil. Remove from heat and cool to room temperature. Whisk powdered sugar until smooth and it reaches a frosting consistency.
* Make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3 grams) cinnamon, 1/2 teaspoon (2 grams) nutmeg, 1/4 teaspoon (1 gram) allspice and two dashes of cloves. Add ingredients to a small container and shake until blended.