Caramel Apple Macarons Recipe

I packed crisp apple flavor into delicate macaron shells, then tucked tangy green apple white chocolate ganache and salted caramel inside. I made them dainty, glossy, and just dramatic enough to steal the dessert table.

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I’m obsessed with these caramel apple macarons because they hit that tart-sweet candy apple thing without turning fake or flat. I love the bite of apple in the shells from freeze dried apple powder, then that creamy green apple white chocolate ganache swoops in and makes everything sharp, glossy, and ridiculously good.

And the salted caramel center? The reason I keep reaching for one more.

Buttery, salty, sticky in the best way. But not heavy.

Just crisp shells, chewy middles, tangy filling, and caramel that lingers. Tiny bakery drama.

I adore every single bite, especially straight from the fridge.

Ingredients

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Almond flour gives the shells that soft chew and tiny nutty bite.
Powdered sugar keeps things smooth, sweet, and very macaron-like.
Egg whites bring the structure, so the shells don’t flop.
Granulated sugar helps the meringue get glossy and a little stronger.
Freeze dried apple powder adds real apple tang without making things soggy.
Cinnamon makes it feel cozy, like apple pie in cookie form.
Cream of tartar or lemon juice helps the meringue behave itself.
Green coloring is optional, but it’s cute for apple vibes.
White chocolate makes the ganache creamy, sweet, and mellow.
Green apple purée brings the tart pop you’ll want with caramel.
Butter adds silkiness, because ganache should feel a little fancy.
Caramel gives that sticky, buttery center everyone secretly wants most.
Sea salt keeps the sweetness from going totally overboard.
Plus, flaky salt on top makes each bite feel extra snacky.
Basically, these are candy-shop macarons with an apple orchard twist.

Ingredient Quantities

For the apple macaron shells
- 120 g almond flour, finely ground and sifted
- 200 g powdered sugar
- 100 g aged egg whites, room temperature (about 3 large)
- 30 g granulated sugar
- 20 g freeze dried apple powder, finely ground
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cream of tartar or 1 teaspoon lemon juice to stabilize meringue
- a few drops green food coloring, optional for pale green tint

For the green apple white chocolate ganache
- 150 g white chocolate, finely chopped
- 75 g heavy cream
- 30 g green apple purée or 10 g concentrated green apple candy or extract plus 20 g apple purée
- 5 g unsalted butter, room temperature for silkiness
- a drop of green food coloring, optional for color

For the salted caramel filling
- 120 g granulated sugar
- 35 g water
- 60 g heavy cream, warmed
- 50 g unsalted butter, cubed and room temperature
- 1/2 teaspoon fine sea salt, plus extra to taste
- 1 teaspoon light corn syrup or glucose, optional to prevent crystallization

Assembly and finishing
- extra powdered sugar for sieving, if needed
- extra sea salt flakes for sprinkling on caramel, optional

How to Make this

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1. Prepare dry ingredients for shells by whisking together 120 g almond flour, 200 g powdered sugar, 20 g finely ground freeze dried apple powder, and 1/4 teaspoon ground cinnamon; sift twice and set aside.

2. Make French meringue: whisk 100 g aged egg whites with 1/8 teaspoon cream of tartar until foamy, then gradually add 30 g granulated sugar while increasing speed to stiff glossy peaks; stir in a few drops green food coloring if using.

3. Macaronage: fold the sifted dry mix into the meringue in three additions, folding gently but firmly until batter flows in a thick ribbon and smooths back into the bowl in about 10 to 15 seconds.

4. Pipe shells: fit a pastry bag with a plain round tip and pipe 3 to 4 cm rounds on silicone baking mats or parchment, tapping the tray sharply to release air bubbles; let shells rest at room temperature until a dry skin forms, about 30 to 60 minutes.

5. Bake shells at 150 degrees C (300 degrees F) for 12 to 15 minutes, rotating trays halfway if needed; cool completely on the tray before removing.

6. Make green apple white chocolate ganache: heat 75 g heavy cream to a simmer, pour over 150 g finely chopped white chocolate and 30 g green apple purée or equivalent extract plus purée; let sit 1 minute then stir until smooth, whisk in 5 g butter for silkiness and a drop of green food coloring if desired; cool until pipeable.

7. Make salted caramel: combine 120 g granulated sugar, 35 g water and 1 teaspoon light corn syrup in a saucepan, cook without stirring over medium heat until the caramel turns a deep amber, remove from heat and carefully whisk in 60 g warmed heavy cream, then stir in 50 g cubed unsalted butter and 1/2 teaspoon fine sea salt; cool to a thick but spreadable consistency.

8. Assemble macarons by pairing shells of similar size, pipe a ring or dollop of green apple ganache onto one shell, add a small spoonful or pipe of salted caramel in the center, then sandwich with the matching shell; press gently to fill the edges.

9. Chill finished macarons in an airtight container for at least 24 hours to mature the texture and meld flavors, then bring to room temperature before serving.

10. Just before serving, optionally dust with a little powdered sugar and sprinkle extra sea salt flakes on the caramel for contrast.

Equipment Needed

1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Stand mixer or electric hand mixer with whisk attachment
4. Mixing bowls (small and medium)
5. Silicone baking mats or parchment-lined baking trays
6. Pastry bag with plain round piping tip and a bench scraper or offset spatula
7. Heatproof saucepan and wooden spoon or silicone spatula for caramel
8. Candy or instant-read thermometer and small saucepan or microwave-safe bowl for ganache heating

FAQ

Can I use fresh egg whites instead of aged egg whites? Yes. Aged or aged-from-fresh (leave in a covered jar in the fridge 24 to 48 hours) stabilizes and dries them slightly for better meringue, but fresh room temperature whites will work if whipped properly and measured accurately.

What does "macaronage" mean and how do I know when to stop folding? Macaronage is folding the dry mix into the meringue to reach a glossy, lava-like batter that flows slowly off the spatula in a ribbon and smooths out within 10 to 15 seconds on the surface.

How do I prevent my caramel from crystallizing? Use the optional corn syrup or glucose, avoid stirring once sugar dissolves, and wash down any sugar crystals on the pan sides with a wet pastry brush while boiling. If crystals form, restart with a clean pan.

Can I substitute fresh apple for the green apple purée? Yes. Use strained fresh green apple purée, but reduce water content so the ganache sets. Concentrated candy or extract gives stronger flavor with less liquid if you want a firmer ganache.

What is the best way to pipe and assemble so the shells do not crack? Pipe even rounds, tap the tray once or twice to remove air bubbles, then rest until a slight skin forms before baking. Once cooled, pipe ganache first, add a small dollop of caramel in the center, then sandwich gently to avoid cracking shells.

How should I store the assembled macarons and how long do they keep? Refrigerate in an airtight container for up to 5 days to allow flavors to meld. Bring to room temperature 20 to 30 minutes before serving. For longer storage, freeze in a single layer then stack with parchment between layers for up to 1 month; thaw in the fridge then bring to room temperature before serving.

Caramel Apple Macarons Recipe Substitutions and Variations

Almond flour
- Finely ground blanched hazelnut flour for a nutty caramel pairing (use 1:1, expect slightly coarser texture)
- Pistachio flour for a green color and distinct flavor (1:1, reduce additional coloring)
- Superfine blanched almond meal if you cannot find sifted almond flour (1:1, sieve to remove larger bits)
Aged egg whites
- Pasteurized liquid egg whites (use weight equivalent, bring to room temperature before whipping)
- Fresh egg whites left at room temperature for 24 hours in a loosely covered container to reduce moisture
- Aquafaba (chickpea brine) as a vegan option (use about 30 35 g aquafaba per 20 g egg white, whip longer and expect different stability)
Heavy cream (in ganache)
- Full fat coconut cream for a dairy free option (use equal weight, expect subtle coconut aroma)
- Half and half plus 10 g unsalted butter to mimic richness if heavy cream is not available
- Evaporated milk plus a small knob of butter for similar mouthfeel in a pinch (use equal weight)
Light corn syrup or glucose
- Golden syrup as a like for like substitute to prevent crystallization (use 1:1)
- Clear honey for a natural option (use 1:1, note a flavor change)
- Dextrose syrup or invert sugar if available in professional kitchens (use 1:1)

Pro Tips

1. Age and handle your egg whites with care: separate them a day ahead and keep covered in the fridge to mellow their proteins. Bring to room temperature before whipping for faster, more stable peaks and fewer overwhipped batches.

2. Nail the macaronage by watching the batter, not the clock: you want a ribbon that smooths back into the bowl in about 10 to 15 seconds. If it looks too stiff, fold gently to avoid deflating; if too runny, stop folding and let them rest a few extra minutes before piping.

3. Prevent hollow shells by tapping and resting: after piping, bang the tray firmly on the counter to release trapped air and let shells form a dry skin until not tacky to the touch. Humidity will lengthen the rest time, so be patient rather than increasing oven temperature.

4. Temper the ganache and caramel temperatures: make sure the cream you pour over chocolate is just off the boil, and warm the butter and cream when adding to hot caramel to prevent seizing or splattering. Cool both fillings until they are pipeable but still soft, so sandwiches compress without oozing.

5. Balance sweetness at assembly: pipe a ring of green apple ganache to contain the salted caramel in the center, and finish with a tiny flake of sea salt on top of each caramel dollop. The salt will sharpen the apple notes and keep the confection from tasting cloying after maturation.

Caramel Apple Macarons Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

321

kcal

Equipment: 1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Stand mixer or electric hand mixer with whisk attachment
4. Mixing bowls (small and medium)
5. Silicone baking mats or parchment-lined baking trays
6. Pastry bag with plain round piping tip and a bench scraper or offset spatula
7. Heatproof saucepan and wooden spoon or silicone spatula for caramel
8. Candy or instant-read thermometer and small saucepan or microwave-safe bowl for ganache heating

Ingredients

For the apple macaron shells
120 g almond flour, finely ground and sifted
200 g powdered sugar
100 g aged egg whites, room temperature (about 3 large)
30 g granulated sugar
20 g freeze dried apple powder, finely ground
1/4 teaspoon ground cinnamon
1/8 teaspoon cream of tartar or 1 teaspoon lemon juice to stabilize meringue
a few drops green food coloring, optional for pale green tint
For the green apple white chocolate ganache
150 g white chocolate, finely chopped
75 g heavy cream
30 g green apple purée or 10 g concentrated green apple candy or extract plus 20 g apple purée
5 g unsalted butter, room temperature for silkiness
a drop of green food coloring, optional for color
For the salted caramel filling
120 g granulated sugar
35 g water
60 g heavy cream, warmed
50 g unsalted butter, cubed and room temperature
1/2 teaspoon fine sea salt, plus extra to taste
1 teaspoon light corn syrup or glucose, optional to prevent crystallization
Assembly and finishing
extra powdered sugar for sieving, if needed
extra sea salt flakes for sprinkling on caramel, optional

Directions

Prepare dry ingredients for shells by whisking together 120 g almond flour, 200 g powdered sugar, 20 g finely ground freeze dried apple powder, and 1/4 teaspoon ground cinnamon; sift twice and set aside.
Make French meringue: whisk 100 g aged egg whites with 1/8 teaspoon cream of tartar until foamy, then gradually add 30 g granulated sugar while increasing speed to stiff glossy peaks; stir in a few drops green food coloring if using.
Macaronage: fold the sifted dry mix into the meringue in three additions, folding gently but firmly until batter flows in a thick ribbon and smooths back into the bowl in about 10 to 15 seconds.
Pipe shells: fit a pastry bag with a plain round tip and pipe 3 to 4 cm rounds on silicone baking mats or parchment, tapping the tray sharply to release air bubbles; let shells rest at room temperature until a dry skin forms, about 30 to 60 minutes.
Bake shells at 150 degrees C (300 degrees F) for 12 to 15 minutes, rotating trays halfway if needed; cool completely on the tray before removing.
Make green apple white chocolate ganache: heat 75 g heavy cream to a simmer, pour over 150 g finely chopped white chocolate and 30 g green apple purée or equivalent extract plus purée; let sit 1 minute then stir until smooth, whisk in 5 g butter for silkiness and a drop of green food coloring if desired; cool until pipeable.
Make salted caramel: combine 120 g granulated sugar, 35 g water and 1 teaspoon light corn syrup in a saucepan, cook without stirring over medium heat until the caramel turns a deep amber, remove from heat and carefully whisk in 60 g warmed heavy cream, then stir in 50 g cubed unsalted butter and 1/2 teaspoon fine sea salt; cool to a thick but spreadable consistency.
Assemble macarons by pairing shells of similar size, pipe a ring or dollop of green apple ganache onto one shell, add a small spoonful or pipe of salted caramel in the center, then sandwich with the matching shell; press gently to fill the edges.
Chill finished macarons in an airtight container for at least 24 hours to mature the texture and meld flavors, then bring to room temperature before serving.
Just before serving, optionally dust with a little powdered sugar and sprinkle extra sea salt flakes on the caramel for contrast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.