Apple Pie Spice French Macarons with Caramel Filling

Yesterday’s Diary of a Mad Hausfrau’s post space was dedicated to World AIDS Day so Macaron Monday was pushed to Tuesday.

You didn’t think I would let a week go by with out a new French Macaron flavor, did you?

Didn’t think so.

So. As we say goodbye to Fall and head into Winter, here is one last Fall inspired French macaron creation to share before carrying on with the Christmasukah posts.

Let start with the Apple Pie Spice. What is it? Most of the time it is a mix of cinnamon, nutmeg, allspice and sometimes ginger and cardamon. Fragrant clove powder is also been known to find it’s way in there. You can make your own or buy ready made. More fun to mix your own because you can customize it to your liking. Obvi.

Just to be clear, there is no apple flavor in these French macarons, just the spice mixture usually added to apple pie.

I had a tub of homemade caramel hanging out in the fridge. It was a no brainer to pair caramel flavor with all those lovely spices. You can also use caramel sauce from a jar.

Warm spices and caramel make another perfect French macaron flavor for Fall.

For the Apple Pie Spice Shells:

• 90 grams of egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
• 25-50 grams extra fine white granulated sugar
• 200 grams of powdered sugar
• 110 Grams of almond flour*
• 2 tablespoons apple pie spice mix
• Pinch of cream of tarter
• Pinch of salt

*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

• Line two baking sheets with parchment paper or use a silpat.
• Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
• Remove two tablespoons of the powdered sugar/almond mixture and discard. Replace with two tablespoons of the caraway seed powder. Side Note: Instead of discarding, I collect these tablespoons of mixture in a separate ziplock bag and when I have enough I use it to make a half batch or full batch of shells.  Pulse or whisk until combined thoroughly.
• Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
• Add the powdered sugar/almond/apple pie spice mix to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a “flowing like lava” consistency. Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it’s running all over the place, you will probably have to start over. Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
• Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
• Let the macarons dry for about a half hour or until they harden.
• Preheat oven to 325 degrees F.
• Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
• I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
• Bake for 18-20 minutes.
• When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
• To test to see if they are done, peel the baking paper or silpat away from one of the shells. If the shell comes off easily, they are done.
• If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
• Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size.
• Fill with thick caramel sauce or your choice of filling.