Chocolate Job

Apple Macarons

These playful and delicious apple macarons will make your day!

How to make apple macarons?

A recipe for two-colored macarons with apples and cinnamon cream cheese frosting.


Macaron Shells

  • 100 grams egg whites 3.5 oz
  • 100 grams white granulated sugar 3.5 oz
  • 96 grams almond flour 3.4 oz
  • 90 grams powdered sugar 3.17 oz
  • Food coloring I used red and a touch of pink

Apple Filling

  • 1 cup apples chopped small, from about 2 small apples
  • 1 tablespoon lemon juice
  • 1/2-1 tablespoon water
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cornstarch
  • 2 teaspoons water

Cinnamon Cream Cheese Frosting

  • 85 grams cream cheese softened (3 oz, 6 tablespoons)
  • 42.5 grams unsalted butter softened (1.5 oz, 3 tablespoons)
  • 113 grams powdered sugar about 1 cup, 4 oz
  • 1 teaspoon cinnamon powder or more to taste
  • 1/4 teaspoon vanilla extract

Apple macarons video recipe

Author of video content: Pies and Tacos

A recipe for apple macarons

Play the video and read the instructions beforehand. In your kitchen, you’ll need to have one big pastry bag with a round tip and as many pastry bags as the number of colors you’ll like to color your shells. This recipe offers two colors – red and white.

Also, have a baking sheet lined with wax paper, a silicone spatula, a sieve, and a bain-marie (a double boiler).

Part one. The shells

Sieve the dry ingredients into a large bowl. Your dry ingredients are powdered sugar and almond flour.

Take the bain-marie and place the egg whites and granulated sugar in it. While the water simmer, whisk the whites and sugar until the sugar melts and the mixture becomes foamy.

Take the mixture off the heat and get into a stand mixer or use a regular one.

Start whipping. Use a low regime, then increase it medium until soft peaks start to form. Increase the speed one more time and continue until stiff peaks form. Do not overwhip.

Now is the time to pour the sieved dry ingredients into your meringue.

Start folding the batter. Fold it gently. You should get a smooth cake-like mass that falls off the spatula like lava.

When the batter is folded, pour half of it into a separate bowl. This recipe uses two colors. If you want your macarons to be of three or more different tones, split the batter accordingly.

Add food coloring to each separate bowl and continue folding the batter. To check if the batter is folded, try drawing an 8. The batter should not break, and the 8 should stay on the surface for about 20 seconds.


Be careful not to overfold the batter. If it becomes runny, you overfolded it.

Transfer the batter into a pastry bag. Use separate bags for each color. Then, take a bigger pastry bag and place the ones with the colored batter into it.

Now, start piping the batter onto the baking sheet.

Make 1 inch round shells. When you have them, bang the baking sheet onto the countertop to remove air bubbles from the batter.

If you don’t remove air, the shells might crack.

Once done, leave the shells to dry. It will take around 30. To check if they are ready, touch their surface gently.

While waiting, preheat our oven to 325 F° (163C°).

Bake for 20 minutes and rotate the tray every 5 minutes.

The shells should have formed feet. When fully baked, they come off of the baking sheet easily but do not remove them yet. Let the macarons cool before piping the filling.

Part two. The apple filling

Chop the apples. Then take the lemon juice and water and place it all in a small saucepan.

Cook on medium heat until the apples soften.

Add the brown sugar, grated nutmeg, and cinnamon powder.

Cook and stir until the sugar dissolves.

Mix cornstarch and 2 teaspoons of water. Add it to the saucepan. Cook for 1 or 2 minutes more.

When the mixture seems thick, the apple filling is ready.

Let it cool at room temperature, then cover it with a stretch film. Keep it in a fridge.

Part three. Cinnamon Cream Cheese Frosting

Sieve the powdered sugar and cinnamon into a bowl.

Take the softened cream and cream cheese and mix it in a bowl. Use a stand or regular mixer.

When the mixture seems soft and fluffy, add the vanilla extract.

Mix a little more.

When mixed, turn off the mixer and add the powdered sugar-cinnamon mixture.

Mix on low. When the sugar is well into the mixture, increase the mixing speed and mix for one minute more.

Once done, cover the frosting with a stretch film and keep it refrigerated. You can also use a tight-lid container.

Part four. Assemble

Take a pastry bag and the cinnamon cream cheese frosting there. Pipe a ring on the edge of every second macaron shell.

Add the apple filling to the center.

Sandwich the shells together.


Refrigerate apple macarons in a fridge fr at least a day. Serve at room temperature.

Enjoy! If the macarons didn’t turn out perfect after the first time, don’t worry, they are indeed a tiny pastry piece. No matter their shape, be sure they are still going to be delicious.

Try other flavors too!