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Caramel Apple Cheesecake Macarons (With Crisp Topping)

Servings 45 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 peeled and cubed
  • 1 tablespoon salted butter
  • 1/2 teaspoon cinnamon

The Oat Crisp

  • 1/2 cup rolled oats
  • 3 tablespoon salted butter divided you'll use 1 T. for the first part and 2 T. for the second part
  • 1/4 cup brown sugar
  • 1 shake cinnamon
  • 1 pinch fine table salt

Cheesecake Filling

  • 3/4 stick 3/4 of a 4oz stick unsalted butter room temperature
  • 6 oz cream cheese right from the fridge
  • 1 1/4 cup powdered sugar
  • 3/4 teaspoon 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)
  • 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 Oat Crisp

  • Put the oats and 1 tablespoon of butter in a pan over low heat.
  • Toast these, stirring constantly, until they smell nutty.
  • Remove the oats from the heat.
  • In a separate pan on medium low heat, add 2 tablespoons of butter, brown sugar, and salt. Let it cook, stirring frequently until the brown sugar has melted a bit and it looks smooth.
  • Add the oats we just toasted to the brown sugar/butter mixture, and stir until all the oats are coated.
  • Keep stirring this (I like to use a heatproof spatula so the mixture doesn't stick to the bottom of the pan) until the brown sugar mixture starts to clump up on the oats
  • Remove the oat/brown sugar mixture from the heat and it will start to get crispier as it cools.

Making the Cheesecake Filling

  • Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
  • Add the powdered sugar and mix on low speed until mostly incorporated
  • Add the vanilla extract
  • Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very 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)
  • Sprinkle a hefty amount of the crisp on top. I like to press it on to make sure the crisp really sticks.
  • 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.

Notes

These are pretty messy and can make a mess of your packaging if you are wrapping them individually to sell. I used to only make these in an XL version and I would put them in a box with a piece of parchment paper on the bottom to collect any dripping caramel. 
 
These are the boxes I used when I made the XL version: https://www.brpboxshop.com/3389.html
 
Caramel recipe adapted from: Erica’s Sweet Tooth