Apple Pie Macarons


  • 110g almond meal
  • 140g icing sugar sifted
  • 90g apple tea (see foot note*)
  • 10g egg white powder
  • 100g castor sugar
  • 2 drops of lemon
  • 100g butter
  • 100g sifted icing sugar
  • 90g apple butter
  • 2 teaspoon ground cinnamon



  1. In a food processor, process almond meal with icing sugar. Sieve and set aside.
  2. In a mixing bowl, add cooled apple tea to egg white
  3. Hand whisk till foamy, frothy and lump free
  4. Using kitchen mixer, whisk until soft peak.
  5. Add caster sugar all at once and whisk on medium speed for 8 minutes or until sugar dissolves.
  6. Whisk till stiff peak.
  7. Incorporate half almond meal mixture into meringue.
  8. Gently mix and add the other half almond mixture.
  9. Mix until soft and shiny (REMEMBER : not to over beat the mixture!!!)
  10. Pipe onto greaseproof paper placed on baking sheets and leave to ‘dry’ for at least 20-30 minutes
  11. Pre-heat oven fan-forced to 150C
  12. Place the ‘dry to touch’ macarons shells into oven. Reduce temperature to 140C and bake for 12-14 minutes.
  13. Transfer macarons to kitchen bench top and leave to cool before removing macaron shells from paper.


  1. Whisk all ingredients till creamy and consistent.
  2. Place in piping bag


  1. Pipe the apple buttercream onto one macaron shell.
  2. Pipe the apple butter in the centre
  3. Top with another shell, give it a gentle squeeze and turn
  4. Refrigerate overnight before eating.

Recipe by: Lisa’s Lemony Kitchen,