Spiced Apple Cake
Servings: 50 Whole Macarons
Ingredients
Macaron Filling
- 1 1/2 sticks 4 oz sticks unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup apple butter
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. I like to sprinkle a little cinnamon on the shells right after piping. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Let the macarons cool completely before filling.
Making the Buttercream
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients (minus the apple butter) and beat for at least 5 minutes on high speed until the filling is fluffy
Assembling the Macarons
- Pipe the buttercream around the edge of one of your macaron shells.
- Put a dollop of the apple butter in the center and sandwich another macaron shell on top. Use a generous amount of apple butter here. You won't be sorry.
- Top with another macaron shell
- Once filled, place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
- Let the macarons get to room temperature before enjoying.