Apple Pie Macarons Lisa's Lemony Kitchen

Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes. Preheat the oven to 300 degrees F. Bake the trays one at a time until the macarons develop a puffed "foot" on the bottom and are light golden around the outside, about 10 to 15 minutes.

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Pipe the buttercream on top of an upside down macaron half. Spoon the apple pie filling in the middle of the buttercream on each macaron half. Place another macaron half on top. Melt the candy melting wafers and stir until smooth. Transfer the melted candy to a plastic bag and snip the corner.

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Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes. Preheat the oven to 300F. Bake the trays one at a time until the macarons develop a puffed "foot" on the bottom and are lightly golden around the outside, about 10 to 15 minutes.

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Place the macarons in a 350F oven and bake for about 10-12 minutes until the shells harden. Let cool completely on the baking sheets. Match the macaron shells in pairs. Pipe buttercream on the flat side of a macaron shell and drop a spoonful of apple filling in the center, then sandwich together with a matching macaron shell.

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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.

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To Assemble the Macarons: Match up similar sized and shaped macarons into pairs. Fit a piping bag with a star tip, and transfer the buttercream to the piping bag. Pipe a ring of buttercream on the bottom cookie of each cookie pair. Place 1/2 teaspoon of apple filling in the center of each buttercream ring.

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Apple Pie Spice American Buttercream. Step 1: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. Step 2: Add the apple pie spice and half of the powdered sugar. Beat until fully combined. Step 3: Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.

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vanilla bean paste. Place white chocolate into plastic cup. In the small saucepan add heavy cream and vanilla bean paste. Warm up. Do not boil. Pour the heavy cream mixture over the chocolate. Let sit for 2-3 minutes and then emulsify with the hand blender. Transfer ganache into glass container and cover with the plastic wrap "to contact".

Apple Pie Macarons Lisa's Lemony Kitchen

Caramel Apple Pie French Macarons Macaron Ingredients: 100 g. egg whites. 1/4 tsp. cream of tartar. 50 g. white sugar. 200 g. powdered sugar. 110 g. almond flour. Copper Food Coloring Gel, optional. White Chocolate Ganache Filling: 1/2 cup heavy cream. 1 cup white chocolate chips

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Here are step by step photos and instructions on how to make this apple butter macaron recipe! For the full ingredient list and method, see the recipe card at the end of this post. STEP 1. STEP 2. STEP 1: Start the meringue. Heat the egg whites and sugar in a bowl over a pot of boiling water and bring to 120 degrees F.

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In a bowl of a food processor fitted with a metal blade, pulse the confectioner's sugar with the almond flour, freeze dried apple powder, cinnamon, nutmeg, star anise, until a fine powder is formed. Transfer mixture to a mixing bowl. Using a drum sieve, sift mixture four times onto a sheet of parchment paper.

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Line 2-3 baking sheets with parchment paper or silpat. Set aside. Fit a large piping bag with a plain round tip. In the bowl of a food processor, combine the almond flour, confectioners' sugar and process until the flour is finely ground, 1-2 minutes. Sift the mixture through a fine-mesh sieve into a large mixing bowl.

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In a food processor, process almond meal with icing sugar. Sieve and set aside. In a mixing bowl, add cooled apple tea to egg white. Hand whisk till foamy, frothy and lump free. Using kitchen mixer, whisk until soft peak. Add caster sugar all at once and whisk on medium speed for 8 minutes or until sugar dissolves.

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With the mixer off, add powdered sugar/cinnamon mixture to the bowl. Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter. Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute. This frosting will store well in the fridge for up to 5 days, covered.

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Instructions. For the caramelized apples: In a medium skillet set over medium heat, melt the butter, then whisk in the sugar. Add the apples, and sauté until soft and caramelized, about 10 minutes. Scoop ½ cup (125 ml) of the caramelized apples into the container of a blender.

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In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes. Meanwhile, in a small bowl, combine the first four topping ingredients.