1 1/2sticks (6 oz total)unsalted butter (room temperature)
3tablespoonsbrown sugar
2 1/4cupspowdered sugar
4teaspoonswhole milk powder
2teaspoonsinstant vanilla pudding mixjust the dry mix - not the prepared pudding
1teaspoonpure vanilla extract
1/2gallonapple 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 sugarfor 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