The Mad Cake Batter

sweet treats and savory deets

Apple Cinnamon & Espresso Buttercream Macarons

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These were one of the first macaron recipes I ever tried. At the time, I thought the hardest part of making macs were the shells since they were so finicky and that the fillings were no sweat. I soon found out they too can be just as troublesome if I didn’t have the correct ratio. It, also, never occurred to me that the shells can get soggy if there is too much moisture in the cream!

I made both of these for my sister and mom’s birthday and though the espresso ones came out perfectly, the apple cinnamon were filled with so much moisture from the applesauce that the shells were breaking apart in our hands. There is a learning curve with everything we do, and this is mine, published for the world to see 🙂

Enjoy!appleespresso-macs

The shells for macarons do not vary in ingredients just the coloring you want to make them!

  • 300g ground almonds
  • 300g icing sugar
  • 110g liquefied egg whites
  • 300g caster sugar
  • 75g mineral water
  • 110g liquefied egg whites

Full instructions are on the Vanilla Macaron post. The recipes for the buttercreams came from macarons by Cecile Cannone. It’s a little different from how I make buttercream, but an interesting experience nonetheless.

Apple Cinnamon Buttercream

  • 3 eggs
  • 1 cup superfine sugar
  • 1 cup applesauce
  • 1 apple, cored and chopped with peel
  • 1 TBS cinnamon
  • 1 cup plus 2 TBS chilled unsalted European Butter

Beat the eggs and sugar with an electric mixer at high speed until light and fluffy. Pour into a saucepan, stir in appleespresso-macs1the applesauce and chopped apple. Put on medium temp, stirring continuously until the mixture forms a compact batter. Pour in a shallow dish , cover with plastic wrap and chill in the refrigerator. When the batter is cold, add the batter, cinnamon and small pieces of butter in a mixer, beat at high speed, using the whisk attachment, until no butter pieces are visible.

Espresso Buttercream

  • 3 eggs
  • 1 cup superfine sugar
  • 1 TBS instant espresso grounds
  • 1 cup plus 2 TBS chilled unsalted European Butter

Similar to the instructions above, beat the eggs and sugar with an electric mixer at high speeds until light and fluffy. Pour into a saucepan over medium heat and add the espresso. Stir until you have a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

Cut the butter in small pieces and beat at high speed using the whisk attachment. When the butter starts to expand in volume, add the chilled espresso and whip again.

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