These Apple Pie Macarons have a classic french macaron shell flavored with apple pie spice filled with apple pie spice buttercream and a dollop of apple pie filling. It is the perfect macaron flavor for the holiday season!

A stack of apple pie macarons on a dish

Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.

That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!

Looking down at a pile of french macarons

What’s the difference between a macaroon and a macaron?

This is a question I get asked all of the time. Macarons often get called macaroons. The names of the cookies are so similar, but the actual cookies couldn’t be more different.

Macarons

  • Macarons are French or Italian (depending on the method) cookies made with powdered sugar, almond flour, egg whites, and granulated sugar.
  • They have two cookie shells sandwiched together with a sweet filling, usually a buttercream or ganache.
  • Macarons are much more finicky than macaroons.
  • You can find more of my macaron recipes here.

Macaroons

  • Macaroons are a coconut-based cookie mixed with sweetened condensed milk and egg whites.
  • They are baked in rounded scoops until the tops become toasted.
  • You can find my macaroon recipe here.
An opened french macaron with apple pie spice american buttercream and apple pie filling

Ingredients for Apple Pie Macarons

Apple pie spice french macaron ingredients:

  • Powdered Sugar. This will aid in the flavor and structure of the finished macarons.
  • Almond Flour. Be sure that you are using almond flour and not almond meal.
  • Apple Pie Spice. You can find my homemade apple pie spice recipe here.
  • Egg Whites. Having your egg whites at room temperature will make it easier to whip them.
  • Granulated Sugar. Sugar will give structure to the beaten egg whites.

Apple pie spice American buttercream ingredients:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Powdered Sugar. See above note.
  • Heavy Cream or Milk. This will help bring the buttercream together and make it creamy. You can substitute for non-dairy milk.
  • Apple Pie Spice. See above note.

Apple pie filling ingredients:

  • Unsalted Butter. See above note.
  • Green Apple. I prefer the tartness of green apples, but you can use whatever you’d like.
  • Brown Sugar. This will give the apple pie filling a nice sweetness and make the apples sticky.
  • Apple Pie Spice. See above note.
All of the ingredients for apple pie macarons

Macaron tips

  • If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
  • Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
  • Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
  • Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.

How to make french macarons

Apple Pie Macarons

Step 1: Line a cookie sheet with a silicone mat or parchment paper.

Step 2: In a food processor add the powdered sugar, almond flour, and apple pie spice and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.

The sifted dry ingredients

Step 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form.

Egg whites whipped to stiff peaks

Step 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.

The wet and dry ingredients mixed together after macaronage

Step 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.

Step 6: Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.

Piped macarons

Step 7: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.

Step 8: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.

Step 9: Remove from the oven and allow to cool completely. They should peel off the mat easily.

Step 10: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.

Apple Pie Spice American Buttercream

Step 1: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.

Step 2: Add the apple pie spice and half of the powdered sugar. Beat until fully combined.

Step 3: Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.

Step 4: If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

Apple pie spice buttercream frosting

Apple Pie Filling

Step 1: In a small pan melt the butter over medium low heat.

Step 2: Add the diced apples and brown sugar. Stir to coat.

Step 3: Cook the apples until softened, about 5 minutes. Allow to cool completely.

Apple pie filling in a pan

How to Assemble Apple Pie Macarons

Step 1: Transfer the American buttercream frosting to a piping bag fitted with a piping tip.

Step 2: Pipe a circle of the buttercream around the inside edge of one of the macaron shells. Leave an empty space in the center.

Step 3: Spoon a small amount of the apple pie filling into the center of the macaron. Sandwich the other macaron shell on top.

A stack of apple pie macarons

More apple recipes

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5 from 5 votes

Apple Pie Macarons

These Apple Pie Macarons have a classic french macaron shell flavored with apple pie spice filled with apple pie spice buttercream and a dollop of apple pie filling.
Prep Time20 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: French
Keyword: apple, apple pie, apple pie macaron, apple pie spice, French Macaron, macaron
Servings: 30 macarons
Calories: 91kcal

Ingredients

For Macaron Shell:

  • 1 2/3 cup (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • 1 teaspoon apple pie spice
  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granulated sugar

For Buttercream:

  • 4 tablespoons (56 grams) unsalted butter
  • 1 teaspoon apple pie spice
  • 1 cup (113 grams) powdered sugar
  • 1 tablespoon heavy cream or milk

For Filling:

  • 1/2 tablespoon unsalted butter
  • 1/2 cup green apple diced
  • 1 tablespoon brown sugar

Instructions

For Macaron Shells:

  • Line a cookie sheet with a silicone mat (my favorite baking sheet for macarons and favorite silicone mats for macarons). I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper.
  • In a food processor add the powdered sugar, almond flour, and apple pie spice and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
  • In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
  • Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not spread out too much.
  • Transfer the batter to a piping bag fitted with a piping tip (this is my favorite for macarons). Pipe 1-inch disks onto the prepared cookie sheet.
  • Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
  • Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
  • Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
  • Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
  • Remove from the oven and allow to cool completely.
  • Peel each earl grey macaron shell off of the mat and match each shell to another that is the same size.

For Buttercream:

  • In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. The butter needs to be really soft or your buttercream won’t be as fluffy as it should be.
  • Add the apple pie spice and half of the powdered sugar. Beat until fully combined.
  • Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
  • If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.
  • For Filling:
  • In a small pan melt the butter over medium heat.
  • Add the apples and brown sugar.
  • Allow to cook until the apples are softened, about 5 minutes. Allow to cool completely.

For Assembly:

  • Transfer the American buttercream frosting to a piping bag fitted with a piping tip.
  • Pipe a circle of the buttercream around the inside edge of one of the macaron shells, leaving an empty space in the center.
  • Spoon a small amount of the apple pie filling into the center of the macaron. Sandwich the other macaron shell on top.

Nutrition

Serving: 1macaron | Calories: 91kcal | Carbohydrates: 14g | Protein: 1.2g | Fat: 3.5g | Saturated Fat: 1.2g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 12mg | Fiber: 0.5g | Sugar: 12.8g | Calcium: 2mg
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