Cinnamon Walnut Macarons with Apple and Burnt Caramel Filling

These macarons are a delightful blend of cinnamon-spiced almond shells filled with a luscious burnt caramel apple filling, creating a perfect balance of flavors and textures. A sweet treat for any occasion.

Ingredients:

• 1 cup ground almonds
• 1 cup powdered sugar
• 2 egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts
• For the filling:
• 2 apples, peeled, cored, and diced
• 1/2 cup granulated sugar
• 2 tablespoons butter
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet

Place the powdered sugar and ground almonds in a food processor

Pulse until thoroughly mixed

Whisk the egg whites in a different bowl until stiff peaks form

Add the granulated sugar gradually while whisking to create a glossy meringue

Until you have a smooth batter, gently fold the almond-sugar mixture into the meringue

Take care not to blend too much

Gently fold in the chopped walnuts and ground cinnamon after adding them to the batter

Pour the batter into a piping bag that has a round tip on it

Leaving some space between each, pipe tiny rounds onto the baking sheet that has been prepared

After removing any air bubbles by tapping the baking sheet against the counter, give the macarons a good 15 minutes to rest

For 15 to 18 minutes, or until they have formed a smooth, glossy shell and are easily removed from the parchment paper, bake the macarons in the preheated oven

As the macarons bake, get the filling ready

Melt the granulated sugar in a saucepan over medium heat until it takes on a deep caramel color

Take care to prevent burning it

When the apples are soft and covered in caramel, add the diced apples and butter to the caramel and cook for a few minutes

Once the filling thickens, cook for a further two to three minutes after stirring in the heavy cream and a small pinch of salt

Allow the apple filling with caramel to cool fully

After the macarons cool, arrange them in size-related pairs and top each with a generous dollop of the caramel apple filling

To make it into a cookie, sandwich it between two macarons

Continue with the remaining filling and macarons

Before serving, let the macarons sit in the fridge for a minimum of 24 hours to allow the flavors to combine

Savor your delectable Apple and Burnt Caramel Filling with Cinnamon Walnut Macarons