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Spiced Apple Cake

Servings 50 Whole Macarons

Ingredients

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
  • 1/2 teaspoon cinnamon
  • 1 cup apple butter

Instructions

Making the Macaron Shells

  • You can use any plain macaron shells for this recipe. I like to sprinkle a little cinnamon on the shells right after piping. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Let the macarons cool completely before filling.

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 (minus the apple butter) 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 butter in the center and sandwich another macaron shell on top. Use a generous amount of apple butter here. You won't be sorry.
  • 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.