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A recipe for apple crisp macarons and a macaron cake for fall dessert menus | Posh Little Designs

Apple Crisp Macaron Cake


Description

Four 5″ macaron shells layered cinnamon apples, crisp topping and vanilla frosting.  Dairy & Gluten free and a delicious spin on classic apple crisp!

The recipe yields roughly 24 regular sized macarons.

The cake serves 4.


Scale

Ingredients

For the French Macaron Shells:

  • 106 grams of almond meal
  • 106 grams powdered sugar
  • 41 and 45 grams of egg whites divided
  • 115 grams of granulated sugar
  • 79 grams of water
  • dash of cream of tartar or lemon juice for stabilizing
  • red food coloring

Additional supplies:

Piping bag fitted with wilton round tip 12

1 piping bag fitted with star tips.

Thinly sliced apples and gf oats for garnish.

For the Cinnamon Apples:

  • 2 apples peeled and diced into small pieces.
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp gf 1to1 flour
  • 2 tbsp raw sugar
  • 1/4 cup water

For the Oat crisp topping:

  • 1/2 cup gf oats
  • 1/4 cup gf 1 to 1 flour
  • 1/4 cup almond flour
  • 1/4 cup raw sugar (or alternative)
  • 1/3 cup vegan butter or coconut oil, melted.

For the Vanilla Frosting:

  • 1 cups organic shortening or vegan butter (you can also use regular butter)
  • 1 1/4 cup powdered sugar
  • seeds from 1 vanilla bean
  • dash of vanilla and a splash of non dairy milk.

Instructions

For the macarons:

  • Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
  • Prep and measure all of the ingredients using a kitchen scale.
  • Prep a piping bag with a round tip. I use Wilton tip 12.
  • Line 2 baking sheets with silpat.
  • Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
  • Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add 3+ drops of red gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
  • For the sugar syrup:
  • To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
  • Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
  • Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
  • If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
  • Watch the sugar syrup closely!
  • As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  • Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
  • THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
  • Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
  • Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
  • **Be careful not to over-mix**
  • You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
  • Transfer batter to the prepped piping bag(s).
  • Pipe four 5 inch rounds about 4 inches apart on the lined baking sheet.
  • Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron
  • Reserve the second baking sheet for smaller macarons to use the leftover batter.
  • *Tap the macarons on the counter three times to release air bubbles.
  • *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
  • Sprinkle piped shells with gf oats.
  • Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. For the large shells I recommend 30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
  • Preheat oven to 300 degrees F.
  • Once dry to touch, place the macarons in the middle rack of the oven.
  • Feet will form halfway through the baking process.
  • Bake for 15-18 minutes.
  • You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
  • Once fully baked, remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
  • Once macarons are completely cool, gently remove from parchment paper/silpat.
  • Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.
  • Once completely cooled, they’re ready to assemble.

For the Cinnamon Apples:

  • Place diced apples and remaining 6 ingredients in the saucepan on medium-hi.
  • Simmer the apple mixture allowing it to cook down for 15-20 minutes.
  • The diced apples should be softened but still intact. Transfer to a heat safe dish and allow to cool.

For the Oat Crisp topping:

  • Line a baking sheet with parchment and preheat oven to 350.
  • Pour the gf oats, gf flour, almond flour, raw sugar, and cinnamon in a bowl and mix well.
  • Pour melted butter or coconut oil over the top of the oat mixture. 
  • Mix until the butter/oil is evenly incorporated. 
  • Transfer oat mix to the lined baking sheet.
  • Bake for 15-20 minutes until the crisp is golden brown.
  • Remove from oven and allow to cool.

For the Frosting:

  • Wash the mixing bowl, then mix shortening/butter, powdered sugar, milk and vanilla seeds and vanilla in a stand mixer until incorporated.
  • Transfer filling to piping bag with tip of choice set aside until ready to decorate.

Macaron Cake Assembly:

  • Pipe the frosting around the outside outer edge of the first 5″ macaron shell, leaving a space in the center for the cinnamon apples.
  • Spoon cinnamon apples onto the center of the macaron shell.
  • Sprinkle the oat crisp topping over the apples and frosting.
  • Gently place second macaron shell right on top.
  • Pipe second layer with stars of vanilla frosting, again starting at the outside of the macaron to form a circle.
  • Spoon cinnamon apples onto the center of the macaron shell.
  • Sprinkle the oat crisp topping over the apples and frosting.
  • Gently place third macaron shell on top of vanilla frosting.
  • Pipe third layer with stars of frosting, starting around the edge of the macaron shell to form a circle.
  • Spoon cinnamon apples onto the center of the macaron shell.
  • Sprinkle the oat crisp topping over the apples and frosting.
  • Gently top with 4th macaron shellA recipe for apple crisp macarons and a macaron cake for fall dessert menus | Posh Little Designs
  • Garnish the top shell with vanilla frosting, thinly sliced apples and oat crisp topping.A recipe for apple crisp macarons and a macaron cake for fall dessert menus | Posh Little Designs
  • Cover and chill for at least 2 hours before serving.
  • Carefully slice with a sharp knife when still chilled and serve on small canapé plates.A recipe for apple crisp macarons and a macaron cake for fall dessert menus | Posh Little Designs
  • Enjoy!

Notes

To make regular sized macarons, pipe vanilla frosting around the outer edge of the inside macaron shell, leaving an open space in the center. Fill the open space with cinnamon apples. Sprinkle with oat topping, then place the bottom of the second macaron shell on top to create a sandwich. Repeat these steps for all of the apple crisp french macarons.

Keywords: apple crisp, macaron, cake, fall, recipes, dessert, gluten free, dairy free