Chocolate Job

Green Apple Macarons

A refreshing green apple macarons with italian meringue.

How to make green apple macarons?

It’s a recipe for macarons with fillings of green apples and buttercream.

Ingredients

For the shells

  • Almond Flour 100g
  • Confectioners Sugar 100g
  • Egg Whites 36g
  • Granulated Sugar 100g
  • Water 25g
  • Egg Whites 37g
  • Food Coloring – WILTON LEAF GREEN + GOLDEN YELLOW

Buttercream

  • Water 15g
  • Granulated Sugar 48g
  • Egg Whites 1pc approx. 40g
  • Granulated Sugar 5g
  • Unsalted Butter – ROOM TEMPERATURE 100g

Apple filling

  • Granny Smith Apple 1pc
  • Granulated Sugar 25g
  • Lemon Juice half a lemon
  • Pectine NH 3g
  • Granulated Sugar 10g

Green apple macarons video recipe

Author of video content: Atelier Lapin

Instructions on how to make green apple macarons

Play the video and read the instructions beforehand. In your kitchen, you’ll need to have a pastry bag with a star nozzle, baking sheet lined with wax paper, a sieve and a rubber or silicon spatula.

Macarons are known for being finicky but that doesn’t mean less enjoyable. Don’t worry if they do not come off perfect, they taste delicious anyways!

Part one. The macaron shells.

Take the almond flour and the powdered sugar and sift them through a sieve into a large bowl.

Add the egg whites (36 grams) and mix until you get a paste-like mass.

Add the food coloring, stir to even the colour.

Now, place a small saucepan on a medium heat and pour the sugar and water into it.

When the syrup begins to boil, start whipping the remaining egg whites. Do not stir the syrup, let it bubble.

When the syrup reaches 244°F (118 C°), pour it over the egg whites.

Note: pour the syrup slowly and carefully, whisk the eggs all them time.

Continue whipping until you get a meringue with stiff peaks.

When the meringue has coold off, pour half of it into the almond-sugar mixture.

Fold the mass until you get a cake-like batter.

Add the remaining part of the meringue and fold the batter gently.

 When the batter is folded enough, it should fall off the spatula in ribbons.

Now, transfer the batter into a pastry bag.

Form round shells, best if you make them of similar size (1.5 inch diameter) and 1 inch apart from one another.

Once done, bang the baking sheet onto the countertop a few times to remove air from the batter. This willl also flatten the shells.

Use a toothpick for any remaining air bubbles. Try to be as quick as possible because the shells start forming skins.

Once done, leave the shell to dry and form skin. It will take 15 – 20 minutes.

While waiting, preheat the oven to 285 F° (140 C°).

check if the shells are dry to the touch (not sticky), then shove them to the oven and bake for 10 minutes.

Reduce the temperature to 230 F° (110 C°) and bake for another 8 minutes.

Let the shells cool off and only then remove them from the wax paper.

Part two. The apple filling

Cut the apple into 5 mm cubes (no seeds).

Simmer the apple cubes, granulated sugar and lemon juice in a saucepan for about 10 minutes.

Take the pectine and mix it with the sugar. Then add the mixture to the apple syrup stir it.

Set aside to cool.

Part three. The buttercream

Combine 15g water with 48g sugar in a small saucepan, cook the syrup on medium heat.

Once the syrup begins to boil, do not stir, let it bubble.

Meanwhile, beat the egg whites and 5g of sugar on medium speed.

When the syrup is cooked to 244°F (118 C°), with the mixer running, gradually pour the hot syrup into the meringue.

Beat until the meringue is completely cool.

Add the butter one piece at a time. Keep mixing and adding the butter until the buttercream is fully incorporated and smooth.

Part four. Assemble

Fill the buttercream into a piping bag with a star nozzle.

Pipe a ring of buttercream around the outside edge, spoon the apple filling into the middle of the circles. Do so on every second shell.

Pick two shells similar size and sandwich them together.

Do the same with the rest.

Place the macarons in a tight-lid container and refrigerate them for a day or two.

When serving, macarons should b room temperature.

Looking for more flavours and more delicious desserts? Try them on our page.