SugarBee® Apple Butter Macarons

These apple butter macarons made with SugarBee® apples are the coziest fall pastry! The cinnamon spiced macaron shells are sandwiched with an apple butter french buttercream, which is made with homemade apple butter! The notes of honey, caramel, and molasses flavors in the SugarBee apples add a beautiful depth of flavor to these delicate cookies.

Yield: 25 macarons
Created by: Sloane Papa @sloanes.table

Ingredients

For the apple butter:

• 4 lbs (about 10) SugarBee® Apples, cubed 
• 213g (1 cup) brown sugar 
• 1/2 tsp salt
• 2 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/4 tsp allspice 
• 1/4 tsp cloves 
• 1/4 tsp ginger
• 227g (1 cup) apple cider 
• 21g (1 tbsp) molasses
• 1 tbsp vanilla extract
  

For the macaron shells:

• 130g almond flour
• 120g powdered sugar
• 6g (1 tbsp) cinnamon
• 105g (about 3) egg whites
• 100g granulated sugar
• 1 tsp vanilla bean paste

For the apple butter french buttercream:

• 3 egg yolks
• 12g + 50g granulated sugar, divided 
• 1 ½ tbsp water
• 227g unsalted butter
• 170g apple butter
• 1 tsp vanilla bean paste

Instructions

For the apple butter:

1. In a large heavy bottomed pot, add all ingredients except vanilla. Place over low-medium heat and cook for one hour, stirring occasionally until the juices are simmering and the apples are very soft. 
2. Use an immersion blender (or transfer to a blender) to blend until smooth. 
3. Continue cooking for an additional hour, stirring occasionally until thick and a deep shade of brown. 
4. Remove the pot from heat and stir in the vanilla. 
5. To get an extra smooth apple butter, pour it through a fine mesh sieve into a large bowl. 
6. Transfer the apple butter to glass jars and place in the fridge until ready to use.
   

For the macaron shells:

1. Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
2. In a medium bowl, sift the almond flour, powdered sugar, and cinnamon twice.
3. Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
4. Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, add the vanilla bean paste.
5. Continue whisking the meringue until stiff peaks form. 
6. Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping around the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
7. Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.
8. Transfer the mixture to a piping bag with a small round piping tip (I used Ateco 802).
9. Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle.
10. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.
11. Sprinkle cinnamon on top of each, if desired. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky when you touch them.
12. Meanwhile, preheat the oven to 300 degrees F.
13. Bake the macarons for about 12-14 minutes. Allow to cool completely before removing them from the baking sheet.
    

For the apple butter french buttercream:

1. Place the egg yolks in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water. 
2. Heat the granulated sugar and water in a small saucepan or frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F. 
3. While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.
4. Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more. 
5. Lastly, add the apple butter and vanilla bean paste. Continue mixing on low speed until the buttercream is completely smooth.
   

For assembly:

1. Transfer the buttercream to a piping bag fitted with a small round tip (I used Ateco 803).
2. Pair the macarons up and pipe the buttercream onto the bottom shell. 
3. Place the paired shell on top, pressing down slightly to ensure they stick together. 
4. Place in the fridge until ready to serve.