These Apple Pie Macarons are a wonderful Fall twist on the classic French cookie favorite with detailed step-by-step photos to show you how they are made. A traditional vanilla macaron cookie shell is filled with vanilla buttercream and a dollop of apple pie filling, making this the perfect treat for the season!

Macarons are a favorite dessert at our house and we love experimenting with new fillings and flavors! If you are looking for more delicious options be sure to try our Pistachio Macarons, Peppermint Macarons, or Chocolate Macarons!

Apple Pie Macarons on a white plate.

There's nothing like the smell of a warm apple pie coming out of the oven, cooling on the counter, and waiting to be enjoyed. But when you can have that same deliciousness inside of a scrumptious macaroon....oh my goodness.

Why This Recipe Works

  • Macarons can seem intimidating to make, but they are so much fun. I have broken down the steps in the recipe card to simplify the process, leaving you confident to make this decadent treat in your own kitchen.
  • The recipe is given in weights to eliminate difficulties that pop up by over measuring ingredients, which is a common problem when learning to make macarons.
  • Take a quick shortcut by using canned apple pie filling from the store to make things easier.
  • Apple Pie Macarons are the perfect size dessert for a get-together like Thanksgiving or any holiday party, or to simply just have in the kitchen for the family to indulge in over a few days.
Apple Pie Macarons with a melted candy drizzle.

Ingredient Notes

  • Almond flour: There is a difference between almond flour and almond meal, just be sure you are using almond flour, which is ground finer than almond meal for smoother macaron shells.
  • Egg whites: You'll want to have these at room temperature which makes it easier to whip them, aiding in the texture of the macaron.
  • Vanilla bean paste: This will really take the vanilla flavor to the next level and gives those beautiful vanilla bean specks in the macaron shells.
  • Apple pie filling: You can either use store-bought or homemade apple pie filling, either way you'll want to mash a bit with a fork to get the perfect texture to fit inside the cookie
Powdered sugar, unsalted butter, vanilla, vanilla bean paste, sugar, salt, almond flour.

How to Make Apple Pie Macarons

For the Macaron Shells

  1. Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve, discarding the pieces left in the sieve.
  1. Add the egg whites to a large bowl. Use a handheld electric mixer to beat until frothy. While still beating, add the granulated sugar a little at a time. Continue beating until the egg whites reach stiff peaks.
  1. Beat the vanilla extract and vanilla bean paste into the egg whites.
  1. Add almond flour. Use a rubber spatula to gently fold ⅓ of the almond flour mixture at a time into the egg whites. Be careful not to over-mix.
  1. Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into ¾-inch circles about 1 inch apart.
  1. Tap the trays firmly against the countertop a few times to release any air bubbles.
  1. Let the piped cookies sit at room temperature until they form a skin and feel dry on top, about 30 to 60 minutes.
  2. Preheat the oven to 300 degrees F.
  3. 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.
  4. Let the cookies cool completely before removing from the baking tray.

For the Buttercream

  1. Beat together all ingredients in a large bowl until light and fluffy, adding enough milk to achieve the right consistency.

To Assemble the Macarons

  1. Mash the apple pie filling a little bit with a fork.
  1. Match up similar sized and shaped macarons into pairs.
  2. Assemble. 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 ½ teaspoon of apple filling in the center of each buttercream ring. Place the matched cookie on top to form sandwiches.

To Decorate the Macarons

  1. Place the macarons on a wire rack on top of a parchment-lined baking tray.
  2. Melt the white candy melting wafers in a microwave or double boiler. Stir until smooth. Transfer the melted candy to a zip-top plastic bag and snip off one corner. Drizzle the melted candy decoratively on top of each macaron. Before the candy drizzle sets, sprinkle a tiny bit of crushed cinnamon graham crackers on each.
  3. Let the candy set before serving.

Recipe FAQ's

How do you know when the macaron batter is finished mixing?

Knowing when you have mixed the batter (this process has a fancy name that is fun to say: "macronage") is probably the trickiest part of making macarons! Some describe it as being thick but flowing "like lava". A good test is to see if the batter comes off the spatula in ribbons that last long enough for you to make a figure 8 shape with the batter as it falls off the spatula. The batter will also make a V-shape as it flows off the spatula.

How long are macarons good for?

Macarons can be sensitive to moisture in the air (this is one of the reasons people say not to try making the when the weather is bad). But you can keep your apple pie macarons stacked between wax paper in the fridge for up to 1 week.

Recipe Tips

  • Before sifting, you might want to add the almond flour and powdered sugar to a food processor and pulse several times. This helps break up clumps and makes it easier to sift.
  • Before whipping the egg whites: Wipe the bowl down with a small amount of vinegar before adding the egg whites to whip. Residues from dish soap, butter, etc. can prevent the egg whites from whipping the way they are supposed too.
  • Get the right size cookie! A silpat macaron mat is helpful to get the same size cookies so you have consistent results.
Apple Pie Macarons on a white plate on a brown table with cinnamon sticks.

More Apple Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Apple Pie Macarons

5 from 1 vote
Amy Nash
Prep Time 1 hr 30 mins
Cook Time 30 mins
Additional Time 30 mins
Total Time 2 hrs 30 mins
Course Cookies
Cuisine French
Servings 40 macarons
These Apple Pie Macarons are a wonderful Fall twist on the classic french cookie favorite. A traditional vanilla macaron cookie shell is filled with vanilla buttercream and a dollop of apple pie filling, making this the perfect treat for the season!

Ingredients
  

Vanilla Macarons

  • 128 g almond flour
  • 128 g powdered sugar
  • teaspoon salt
  • 100 g egg whites at room temperature
  • 100 g granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon vanilla bean paste

Vanilla Buttercream

  • ½ cup unsalted butter at room temperature
  • 2 ½ cups powdered sugar
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ Tablespoons milk plus more if needed

Other

  • ½ cup apple pie filling mashed a bit with a fork (store-bought or homemade is fine)
  • ¼ cup white candy melting wafers
  • 2 Tablespoons crushed cinnamon graham crackers

Instructions
 

For the Vanilla Macarons:

  • Sift together the almond flour, powdered sugar, and salt through a fine mesh sieve, discarding the pieces left in the sieve.
  • Add the egg whites to a large bowl. Use a handheld electric mixer to beat until frothy. While still beating, add the granulated sugar a little at a time. Continue beating until the egg whites reach stiff peaks.
  • Beat the vanilla extract and vanilla bean paste into the egg whites.
  • Use a rubber spatula to gently fold ⅓ of the almond flour mixture at a time into the egg whites. Be careful not to over-mix.
  • Line 2 large baking trays with parchment paper or silpat liners. Fit a piping bag with a round tip, and transfer the batter to the piping bag. Pipe the batter into ¾-inch circles about 1 inch apart.
  • Tap the trays firmly against the countertop a few times to release any air bubbles.
  • 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 light golden around the outside, about 10 to 15 minutes.
  • Let the cookies cool completely before removing from the baking tray.

For the Vanilla Buttercream:

  • Beat together all ingredients in a large bowl until light and fluffy, adding enough milk to achieve the right consistency.

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 ½ teaspoon of apple filling in the center of each buttercream ring. Place the matched cookie on top to form sandwiches.

To Decorate the Macarons:

  • Place the macarons on a wire rack on top of a parchment-lined baking tray.
  • Melt the white candy melting wafers in a microwave or double boiler. Stir until smooth. Transfer the melted candy to a zip-top plastic bag and snip off one corner. Drizzle the melted candy decoratively on top of each macaron. Before the candy drizzle sets, sprinkle a tiny bit of crushed cinnamon graham crackers on each.
  • Let the candy set before serving.

Notes

  • It’s helpful to add the almond flour and powdered sugar to a food processor and pulse several times before sifting.
  • Knowing when the batter is finished being mixed is a real art, and can be tricky! A lot of people say it should flow like lava. A good test is to see if you the batter falls off the spatula in ribbons to make a figure 8 shape.
  • A silpat macaron mat is helpful to get the same size cookies.
  • Store the macarons stacked between wax paper in the fridge for up to 1 week.

Nutrition

Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 8mg | Fiber: 1g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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