Spiced KORU® Apple Macarons

Ingredients:

KORU® Apple Sauce:

  • 2lbs of KORU® Apples, peeled, cored, and chopped
  • ¾ cups of water
  • ¼ tsp. salt
  • Dash of cinnamon

Spiced Macaron Shell:

  • 100g almond flour
  • 100g powdered sugar
  • 100g egg whites (room temp)
  • 100g granulated sugar
  • Pinch of salt
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon

KORU® Apple Buttercream Filling:

  • 4oz KORU® Apple Sauce
  • 1/3 C. cornstarch
  • 300g granulated sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 1 ½ C. oak milk
  • 18 tbsp. margarine

Directions:

Start by making the apple sauce. Peel, core, and rough chop your KORU® apples. Place them into a saucepan (3qt plus) with water, salt, and cinnamon. The smaller the pieces, the faster they cook. Turn the heat up to high and bring to a simmer. Once they are simmering, turn the heat down to low, cover with a lid and allow to cook for at least 20 minutes, or until the apples are very soft. After the apples are cooked till completely, allow to cool. Puree with a stick blender, food processor or regular blender. Weigh out 4 oz. of finished apple sauce and set that aside. The rest can be stored in the fridge and enjoyed within 7-10 days.

Preheat your oven to 300° F

Next up are the macaron shells! I like to start by weighing out all my ingredients, this helps prevent any mistakes or confusion when you are in the middle of it all.

Sift the powdered sugar and almond flour. I like to sift it a minimum of 3 times so that I know all the clumps are gone. If there are clumps, you will end up with lumpy macarons or with air bubbles in your shells. Alternatively, you can run the flour and sugar through a food processor.

Add the egg whites and about 3 tbsp. of sugar to a metal bowl. Place bowl over a pan filled with boiling water (like you would use a double boiler) and whisk until the sugar melts completely and becomes white and frothy. Transfer the egg whites to a stand mixer and slowly add the remaining sugar. Beat this mixture on high until stiff peaks form and it becomes glossy.

Add the sifted powdered sugar and almond flour to the egg whites in two batches. Gently fold to deflate the meringue by pressing against the side of the bowl and scooping from bottom to top until the batter is smooth and shiny. I like to do about 30 folds. To check consistency, drop a spoonful of batter and it should have a peak that slowly relaxes back into the batter. I start checking and testing my batter after 20 folds.

When your batter is folded and ready, transfer to a pastry bag fit with a ½ inch tip. Pipe the macarons out onto two cookie sheets lined with parchment or use silicone baking mats. Just make sure that your macarons are spaced a few inches apart and are consistent in size. You can also buy macaron specific mats, or draw circles yourself on parchment, flip the parchment over and you have a guide!

Bake your macaron shells for 15-18 minutes (depending on size) rotating halfway through, until hard and ever so slightly golden. Allow the shells to cool completely before transferring to a cooling rack. When they are completely cool, they should peel off easily from the baking mat or parchment.

While the shells are cooling, make the filling!

In a medium bowl, add the applesauce, sugar, and salt. Then add in the cornstarch and mix well. In a medium saucepan, add the oat milk and bring it up to a scald. You should see bubbling around the edges. Remove the pan from heat and stir in the applesauce mixture. Add the pan back to the heat, whisking continuously until thickened. Pour into a bowl and cover with plastic wrap. Set aside and allow to cool to room temperature.

In a large bowl or stand mixer bowl add room temperature margarine and whip until light and fluffy (6-8 minutes).

Add the cooled applesauce mixture to the margarine in 3 batches, mixing well with each addition and scraping the sides and bottom of the bowl well. And voilà! You have an apple buttercream!

Scoop the KORU® apple buttercream into a piping bag fit with a ½ inch tip and generously fill a macaron shell and then gently take another shell, placing it on top and pressing together very softly as not to crack it.

Serve and enjoy within 24 hours at room temperature or store in the freezer for 1 month. Delicious!

Recipe Created By: Valerie Musser of @valeriesofcoursecatering

Print Friendly, PDF & Email