Spiced Walnut and Apple Macarons
These apple pie inspired macarons are the perfect balance of sweetness with the warm flavors of fall! Enjoy these delicate and delicious desserts on their own or with a nice mug of warm.
Servings Prep Time
40shells 20minutes
Cook Time Passive Time
30minutes 20-30minutes
Servings Prep Time
40shells 20minutes
Cook Time Passive Time
30minutes 20-30minutes
Apple Pie Filling
Macaron Shell
Cream Cheese Icing
Macaron Shells
  1. Prepare your baking sheets ahead of time so they are ready as soon as you need them. Either using Macaron mats (find them here, they are AMAZING) or using parchment with traced circles (about 2″ … I just trace a round cutter) spaced about an 1″ apart. You could also use silpat with template underneath (Click here for template)
  2. Add Almonds, Walnuts and Confections sugar to a food processor and blend until super fine.
  3. Pass through a sieve, into a clean dry bowl, to remove any large pieces.
  4. To bowl of dry ingredients add, spices and salt, mix together
  5. Add first lot of egg whites to the dry ingredients and mix until a thick paste is formed with no lumps.
  6. In small saucepan, add water and granulated sugar. Cook on medium-high heat to a temperature of 116 degrees F
  7. While sugar cooks, add second lot of egg whites and cream of tartar mixer and mix on medium until foamy.
  8. Add vanilla and turn up speed to medium high and whip until soft peeks form. At this point sugar should be almost to temperature.
  9. Once sugar reaches temp, remove from heat, reduce speed on mixer to medium and SLOWLY stream sugar into egg whites.
  10. Once all sugar has been added, stop mixer, scrape sides, add food color and mix on medium-high until stiff “dry” meringue is forms. Should clump inside whisk.
  11. Add half of the meringue to the almond/walnut paste and mix until a nice smooth batter forms.
  12. Add the remaining meringue to the nut mixture. GENTLY fold in this meringue until well mixed being careful NOT TO OVER MIX. mixture should “act like” molten lava. When you lift your spoon and let the mixture flow back into itself it should hold its shape but “melt” back into itself in about 20 seconds.
  13. Add mixture to piping bag with a open round tip. I do this half at a time to make it more manageable. Pipe your disks slightly smaller than your markings because they will spread slightly.
  14. Once completely piped bang pan on counter top 2-3 times rotate 180 degrees and bang another 2-3 times (this will release any trapped air in the shells and will help them bake better.
  15. Set pans aside to dry for 30 minutes. They are ready to bake when the disks are dry to the touch, not sticky or tacky.
  16. While drying preheat oven to 330F (NON Convection)
  17. Once dry and ready to bake. Place one pan at a time on middle rack and bake for 13-15 minutes, opening the oven door once, quickly, during the bake.
  18. Remove from oven when shell tops no longer slide when touched. Allow to cool before filling.
Apple Pie Filling
  1. While Macaron shells are drying. Peel and dice apples (very small pieces) remember these will be used as a filling in these small delicate cookies.
  2. To your saucepan (I just used the one from the sugar when I made my shells, why dirty another pot 🙂 ) add apples, brown sugar, spices, salt, lemon juice and butter.
  3. Cook on medium-low for 20-30 minutes until apples are tender and sugar becomes caramel like. stirring occasionally. If you find it is sticking to the pot or boiling too much reduce heat to a light simmer.
  4. When apples are tender, mix water and cornstarch together. Increase heat on the apple mixture until boiling, add cornstarch mix and cook for 2-3 minutes.
  5. Remove from heat, place in a bowl and allow to cool completely.
Cream Cheese Icing
  1. Cream butter and cream cheese in mixer until smooth.
  2. Add salt and vanilla, mix until blended.
  3. Add confectioners sugar and mix until smooth.
  1. Take half of the Macaron shells and pipe a ring/dam of cream cheese icing around the outer edge.
  2. Place apple pie filling into a piping bag. Pipe into the center of the cream cheese ring.
  3. Add top shell of macaron.
Recipe Notes

Things you may need
Macaron Mat
Sheet Tray
Piping Bags
Piping tip


… DO NOT STRESS if your first batch does not turn out. These cookies are one of the hardest to achieve and several factors can influence the batch. Weather plays a pretty significant role so be conscious of humidity and rain.

– If shells crack when baked, add an additional 10 minutes to the drying time on next attempt. (using a fan may help here)
– If you don’t get “feet” (little bumpy edge along the bottom of the shell) increase oven temperature by 5-10 degrees.
– If shells spread to much when piped, you may have over mixed the batter

Macarons can be kept refrigerated in a n airtight container for 3-4 days.
Empty shells will last 7-10 days, or can be frozen for up to a month. Thaw in fridge.