Spiced Cider Macarons



I have wanted to make macarons for a LONG time.

Not only are they delicious, macarons are just so pretty.


BUT…they are scary.  I don’t know about you, but I have a very hard time spending an afternoon on a recipe, only to have a BIG flop on my hands. That, and I am also not the most careful of bakers.  Following a recipe precisely is not my strong suit.


Cinnamon Apple Cider Macarons - heathersfrenchpress.com #macarons


Not to mention, you have to plan head. I try to plan ahead, but then I usually don’t feel like making whatever it is I had planned on making.

This is also why I over-pack for everything.  How can I possibly know on Monday what I am going to want to wear on Friday.  A girl needs options.

Back to the cookies; I had been staring at all of the gorgeous macarons in Mindy’s book  Before I knew it I was aging my egg whites.

Whether I wanted to or not, I was making macarons.

I carefully weighed my ingredients, followed the directions as if I were performing major surgery, and actually let out a scream when I saw the cookies rise, they way they are supposed to,  in the oven.


Cinnamon Cider Macarons - heathersfrenchpress.com #apples #macarons


It was so exciting, that I’m pretty sure I’m addicted to macaron making.

You can find countless recipes and videos online, but trust me, you want  this book.  I am NO baker, and my macarons turned out perfectly thanks to Mindy’s step by step, easy to follow instructions.


Spiced Cider Macarons


  • For the cinnamon shell:
  • 200 g powdered sugar
  • 110 g almond flour
  • 1 1/2 tsp cinnamon
  • 100 g egg whites {at room temperature}
  • pinch of cream of tartar
  • 35 g bakers sugar
  • For the apple cider cream cheese buttercream:
  • 8 oz cream cheese {room temperature}
  • 1/2 cup of butter {room temperature}
  • 4 cups of powdered sugar
  • 1/2 cup of apple cider


  • line your baking sheets with parchment or silpat mat
  • sift together the powdered sugar, almond flour, and cinnamon
  • whisk the egg whites until they become frothy
  • add the pinch of cream of tartar
  • whisk until soft peak form
  • gradually add in the bakers sugar
  • scrape side of mixing bowl with spatula
  • increase speed to medium high, whisking until you have stiff peaks
  • sift 1/3 of the almond flour mixtures over the egg whites - fold in the dry ingredients
  • Repeat with the remaining flour - folding in until you have a glossy batter
  • Transfer the batter to a pastry bag fitted with a round tip
  • pipe 1 1/2 inch rounds on baking sheets
  • tap sheets evenly on the counter to remove excess air
  • allow the cookies to rest at room temperature for about 30 minutes
  • pre-heat the oven to 350
  • reduce heat to 300 and bake one sheet at a time for 10 minutes
  • cool on cookie sheet for 5 minutes before removing
  • To make the cider butte rcream:
  • cream together the cream cheese, butter, and powdered sugar
  • slowly adding the apple cider
  • mix until the butter cream is smooth
  • To fill macarons:
  • match up cookie into pairs
  • pipe filling onto the flat side
  • top with the matching cookie
  • press gently together so that the filling reaches just to the edge


I’m ALL about the apple right now, but I can see pumpkin macarons in  my not so distant future.

If I can do it, anyone can.


Cinnamon Apple Cider Macarons