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.


spiced cider 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.


spiced cider 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