I headed out to Country Victoria for a couple of days over the ANZAC Day holiday. Bright was lovely as usual – bathed with its beautiful autumn leaves. I decided to bring some home as well as some wild apples that were growing on some of the trees. Kudos to my friend who went down to the riverbank to retrieve the biggest and prettiest one.
I decided to make some apple cinnamon macarons to match the palette. Recipe for filling below:
1 small apple, skinned and cubed (I chose Pink lady, you can choose whichever)
2 tbsp brown sugar
1 tsp cinnamon
2 tbsp water
Pot all ingredients in a pot and leave to stew for about 10-15 minutes or until soft. Puree in blender and use to fill macarons.
8 thoughts on “Apple Cinnamon Macarons”
Thank you. 🙂
Your macarons look stunning. I love the idea of taking something light like a macaron which I would always associate with sunny weather, and using great autumnal flavours to adapt it for another season. Your photograph looks beautiful aswell. Just wondering what your tips are for how to get the perfect macaron?
Thanks for the compliment – I thought it would be fun to match the autumn theme. I am no macaron expert but here’s a link to a site that I refer to a lot when they are not going the way they’re supposed to. I think you’ll find it very helpful.
These macaroons look so pretty! And yummy! 🙂
Thanks for the compliment. 🙂
your food photography is almost professional! 🙂
Thank you 🙂