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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.