Spiced Cider Macarons
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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.
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.
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.
Ingredients
- 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
Instructions
- 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.
Enjoy!
These are gorgeous Heather!! Good for you! I’ve always been so intimated by macarons! I may have to conquer my fear too!
I HIGHLY recommend getting Mindy’s book, it takes all of the guess work {and most of the fear}out of macarons. Seriously, if I can do it, anyone can 🙂
These look great Heather! Macarons are one thing I haven’t made yet but want to. Pumpkin macarons sound like they’d be delicious! 🙂
they are definitely next up! Hopefully, I will have good luck again 🙂
I am trying macarons this week. I’m SO NERVOUS.
Dorothy, I’m sure your’s will be gorgeous! Cannot wait to see what you make.
Hi Heather! These look amazing! Pinned! I know how you feel about making macaroons. I was so excited when my first batch turned out perfectly, too!
thanks o much Emily! it is exciting isn’t it.
This is such a gorgeous post! Great job on your first time making the macaroons! There are so many steps to it – mixing, piping, waiting, filling, and it looks like you nailed them all 🙂 Perfect timing for the fall with the apple cider. I’ve pinned your recipe and can’t wait to try it!
thank you Tina. Not going to lie, they do take a bit or work and a lot of patience, but they are totally worth it.
Macarons have always scared me. (And not going to lie, I thought they were macaroons for forever:) Yours turned out perfect, just perfect. And I think I would like cider spiced ones better than chocolate or vanilla … so festive and the color is great!
thank you! I was really scared, butwatching them bake and turn out so well so SO worth the work! You have to try them
they are gorgeous!!! Still haven’t tried making them, but I have Mindy’s book in hand and feel prepared (kind of). lol.
her book is a musty in my opinion. Fool proof if yo ask me. {and I am NO baker}
These look perfect! Love the apple cider cream cheese buttercream!
thank you so much! I was really happy with how they turned out
ageing egg whites?
yes, you must age the egg whites – leave them sit out to come to room temperature {usually overnight} covered with a cloth
Won’t they spoil?
they don’t spoil overnight, and it is a very important step in the process
Your macarons look absolutely GORGEOUS!!!!! Just perfect!!! And they sound delicious, too! I’ve made macarons twice… unsuccessfully both times!!! I need to try again soon! Yours look amazing!
It was ALL Mindy’s book! She gives great tips and instructions, but thanks 🙂
So lovely and I bet they taste amazing. I’ve haven’t made macaroons before but I must try. Stopping by from the Time To Sparkle party. Have a great night!
Katie
thanks for visiting katie
I am so impressed, Heather! These turned out just perfect! I’m too scared to try making them myself, so will you just send me some instead? 🙂
maybe I’ll just send you Mindy’s book instead! I was really scared until I read her instructions. She makes it sound so easy
Hi! I’m new to your blog, and these macarons look great and soo great for fall. 🙂 What almond flour do you use if you don’t mind asking?
Thanks!
Jess
Don’t mind at all I either use Bobs red mill or Trader Joes
Can you convert the grams into the exact cup measurements?? Tried converting flour and it comes out to 1.5 cups???? There must be an easier way to convert measurements???
the only way to ensure the macarons come out properly is to weigh the ingredients. I don’t have the cup measurements, but this recipe at Martha Stewart has cups instead of grams http://www.marthastewart.com/318387/french-macaroons
Beautiful blog – found you from Pinterest! Your macarons turned out perfect and love the idea of apple cider cream cheese buttercream! A must try. 🙂
thanks so much cristina!
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I just tried out your recipe at home (where half the family is gluten-free, so prime candidates for introduction to macarons), and they were a hit! The instructions were very clear. I used apple butter instead of apple cider for the buttercream. Yum! Thanks for the great recipe!
SO So happy you enjoyed them, I need to make them again soon
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How should you store these macarons? In the refrigerator?
I usually do just to keep them extra fresh, just make sure your container is airtight
So you preheat to 350 then bring in down to 300 before you put them in the oven?
yes
I’m making these for sure as I have most ingredients available. The kids would like some of it when really hungry and crave something so delicious.
thanks for sharing the stuff.