Apple Cider Donut Macarons
Servings: 45 whole macarons
Ingredients
Buttercream
- 1 1/2 sticks (6 oz total) 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 just the dry mix – not the prepared pudding
- 1 teaspoon pure vanilla extract
- 1/2 gallon apple cider (try to get the kind that's kept in the produce section at the grocery store (or from a farm stand))
Macaron Topping
- granulated sugar for sprinkling on the macaron shells
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Right after piping the macarons (before you let them dry or bake) sprinkle lightly with some granulated sugar. Then follow the next steps in whatever recipe you're using
- Let the macarons cool completely before filling
The Apple Cider Reduction
- On low/medium-low heat, add the apple cider to a saucepan and reduce it to a jam consistency (this might take awhile but keep an eye on it because you don't want it to burn)
- Let it cool completely
Making the Filling
- 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 (including the cooled apple cider reduction) and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying