Caramel Apple Cake
Servings: 50 whole macarons
Ingredients
The Caramel
- 1 stick (4 oz) unsalted butter
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine table salt
- 1/2 teaspoon pure vanilla extract
The Apple Filling
- 5 apples (I like to use 3 small Granny Smith and 2 small Fuji)
- 1 tablespoon salted butter
- 1/2 teaspoon cinnamon
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
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/
- Let the macarons cool completely before filling.
Making the Caramel
- Add all the ingredients for the caramel, except the vanilla extract, into a saucepan over medium low heat and simmer until the caramel gets to the "soft ball" stage (about 220 degrees Fahrenheit) (watch the video if you need help with this part)
- Add the vanilla extract and stir until combined
- Let the caramel cool completely, stirring occasionally while it cools
Making the Apple Filling
- Put the apples and butter into a pan on medium low heat.
- Stir a little, then add the cinnamon. Cover with a lid and let cook until they are really soft, stirring occasionally.
- Once done, mash the apples up a bit with a fork and let cool until it's at room temperature.
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 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 mixture in the center and sandwich another macaron shell on top.
- Drizzle with caramel (if it's thicker, use a piping bag)
- 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.