Last Updated on April 15, 2022 by Karen

Caramel apple pie in a little bite – this is a dessert lover’s dream!

I’ve shared a couple of French macaron recipes on here and as I get better at making them with more consistent results, I am really starting to enjoy the creative side of making these little treats. These delicate cookies are sandwiched together with a filling, and the best part is that there are endless of flavor to choose from. I have so much fun coming up with different color and flavor combinations.

Today let’s make some Caramel Apple Pie Macarons!

These macarons are packed with cinnamon apple pie filling and decadent caramel buttercream (check out my easy caramel sauce recipe). Big flavor in a little bite!

I wanted to make them even more special by giving them a painted design. To start, dip a pastry brush or a paint brush in some gel food coloring and brush off excess. It’s best to start with a small amount because a little goes a long way.

I like to practice doing a few brushstrokes on a piece of paper before actually painting on the cookies. Once you feel confident enough, gently brush the food coloring onto each cookie in a few quick strokes. Let them dry completely before assembling the macarons.

Here is a free macaron template you can print out and slide under the parchment paper to use as a guide for piping the rounds.

Some more of my favorite kitchen tools for macaron making success:

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Caramel Apple Pie Macarons {+ Painting Patterns on Macarons}

Caramel apple pie in a little bite – this is a dessert lover’s dream!

Author Karen @ The Tasty Bite

Ingredients

For the caramel buttercream frosting:

½ cup unsalted butter softened
¾ cup confectioners’ sugar sifted
¼ cup caramel sauce homemade or storebought
½ tsp vanilla

For the apple pie filling:

¼ cup apple butter
¼ tsp cinnamon
Pinch of nutmeg

For the macarons:

3.2 oz egg whites room temperature
2.8 oz granulated sugar sifted
5.6 oz confectioners' sugar sifted
3.2 oz almond meal sifted
Gel food coloring optional

Instructions

To make the caramel buttercream frosting:

Using a mixer, beat butter until light and fluffy. Gradually add confectioners' sugar until incorporated and fold in caramel sauce and vanilla until smooth. Set aside.

To make the apple pie filling:

In a small bowl, stir to combine apple butter, cinnamon, and nutmeg. Set aside.

To make the macarons:

Whisk egg whites until they begin to foam, about 1 minute. Slowly add in granulated sugar and continue to whip until stiff peaks form. Mixture should be thick and glossy; you should be able to hold the bowl upside down without the whites falling out.
Add sifted confectioners’ sugar, almond meal, and food coloring to the mixture. Using a spatula, fold until it is well incorporated and has the consistency of molten lava. To test, scoop up a spoonful of batter and drop it back into the mixture; it should flatten and disappear into the batter in about 15 seconds or so. If it doesn’t, continue folding the mixture. It should take about 50-60 strokes for the batter to reach the right consistency.
Transfer the mixture to a piping bag fitted with large round tip, and pipe small rounds onto a baking sheet lined with parchment paper (you can place a template underneath). The rounds should be no larger than 2 inch in diameter with at least ½ inch of space between.
Gently tap the bottom of each sheet on work surface to release trapped air, then let the macarons dry on the counter for about 30 minutes until a skin is formed on the surface (the batter shouldn’t stick to your hand when you touch it).
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.
To assemble:
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. Repeat with the remaining macarons.

Notes

*The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.
*I leave the egg whites on the counter for three days, cover with plastic wrap, leaving some space for the moisture to escape.