Apple Spice Italian Macarons

Instructions

1. Make the almond flour paste

Sift together the almond flour and powdered sugar through a fine mesh sieve. Discard any large bits left behind.

Mix in 50 grams of egg whites until a thick paste forms. If you want colored shells, add your gel food coloring here.

2. Make the Italian meringue

Place the remaining 50 grams egg whites in the bowl of a stand mixer. Whisk until they begin to foam, then stop.

In a small saucepan, heat the granulated sugar and water over high heat until it reaches 115°C (239°F). Do not stir.

Turn the mixer on to medium speed and slowly pour the hot syrup into the foamy egg whites. Once all the syrup is added, increase the speed and whip until the meringue reaches a bird’s beak stage.

3. Macaronage

Fold half of the meringue into the almond paste until smooth. Then fold in the remaining meringue until the batter flows off the spatula in a lava-like ribbon.

Transfer the batter to a piping bag.

4. Pipe and rest

Line two baking sheets with silicone mats or parchment paper.

Pipe 1-inch circles about 1 inch apart. Tap the trays firmly on the counter several times to release air bubbles.

Let the shells rest for about 30 minutes, or until a skin forms and the tops are no longer tacky.

5. Bake

Bake at 300°F for 7 minutes, rotate the pan, then bake another 7 minutes.

A helpful trick: place a wooden spoon in the oven door to let a little steam escape.

Let the shells cool completely before removing.

--------

1. Make the apple compote

In a nonstick pan over medium-high heat, melt the butter and add the diced apple.

Stir in the brown sugar and cinnamon. Cook until the mixture becomes sticky, glossy, and almost caramel-like.

Transfer to a container and chill completely.

2. Make the Swiss meringue buttercream

In a heatproof bowl, combine the egg whites and sugar. Set over a double boiler and whisk occasionally until the mixture reaches 160°F.

Transfer to a stand mixer fitted with the whisk attachment and whip until stiff peaks form.

Switch to the paddle attachment. Add the room temperature butter, one cube at a time, until the frosting becomes smooth and fluffy.

Mix in the vanilla and salt, then add the chilled apple mixture and beat until fully incorporated.

3. Assemble

Pipe a generous amount of filling onto one shell and sandwich with another.