Macarons are one of my favorite ways of surprising our guests during the holidays. It’s a super fancy cookie that automatically makes everyone say WOW. These macarons are perfect for the upcoming Rosh Hashana and combine the two classics of apple and honey.
Apple and Honey Macarons
For macaron shells:
100 grams sugar powder
65 grams almond meal
50 grams egg whites
Pinch of salt
20 grams sugar
Green food coloring
Green sugar crystals (optional)
For apple and honey buttercream (option 1):
50 grams sugar
25 grams honey
40 grams granny smith apples puree
Zest of 1/2 a lemon
1 large egg
125 grams soft butter, cut into cubes
White chocolate, apple and honey ganache (option 2):
30 grams granny smith apples puree
2 tsp. honey
200 grams white chocolate, chopped
- Sift powdered sugar and almond powder into a large bowl. It is important to sift carefully and do not leave large chunks in the mixture.
- Put the egg whites and salt in the bowl of an electric mixer with a whisking hook and beat on high speed until meringue begins to form and the mixture starts to whiten.
- Add sugar and continue beating until a glossy and stable meringue forms. Add food coloring and beat until it is absorbed into the meringue.
- Add almond powder to the meringue and fold carefully with a spatula. At first, stir slightly aggressive, and then go through a gentle fold until the mixture is uniform, stable but not liquid.
- Transfer the mixture to a pastry bag fitted with a 1 cm round piping tip and pipe macarons on an oven tray lined with silicon mat.
- Sprinkle a little sugar crystals on top of the macarons.
- Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
- Preheat the oven to 150c degrees.
- Bake the macarons for about 10-13 minutes or until set.
- Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan. Arrange the macarons in pairs.
- Apple and honey buttercream: put sugar, honey, apple puree and lemon zest in a small pan and bring to a boil, until the temperature of 116c degrees.
- In a mixer bowl begin whipping the egg when the syrup starts to bubble and sugar dissolves.
- Once the syrup reaches the 116c degrees, strain it, increase the speed of the mixer and immediately pour a thin stream into the egg while whipping. Continue whipping until the mixture is cold.
- Reduce the mixer speed to medium, and add the butter cubes. Continue to mix until smooth cream is formed.
- White chocolate, apple and honey ganache: in a small bowl put together all the ingredients and melt in the microwave until melted.
- Cool at room temperature or in the refrigerator until you get comfortable drizzling texture.
- Transfer the desired cream into a piping bag and fill the macarons. Cool in an airtight container overnight and serve at room temperature.
- Honey can be replaced with maple or date syrup.
- Sugar crystals can be purchased at any baking store for ingredients and material. I painted it by the addition of a little green food coloring.
- Keep the macarons in a sealed box in the refrigerator up to 5 days, but it is recommended to serve at room temperature.
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