Decadent French macarons with a caramel apple twist.

• 200g confectioner’s sugar
• 120g almond flour
• 100g egg whites (room temperature)
• 50g white sugar
• ¼ tsp cream of tartar
• 5 drops green food dye
• pinch of salt

• 4 granny smith apples (1 diced; 3 minced)
• 3 tbsp granulated sugar
• 2 tbsp milk
• 3 tbsp butter
• 2 tsp brown sugar
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp ground cloves
• ⅛ tsp vanilla paste
• pinch of salt

• 3 cups confectioner’s sugar
• 1 cup butter
• 4 tbsp milk
• ½ tsp cinnamon
• ⅛ tsp allspice
• 4 drops of vanilla paste
• pinch of salt

• 100g granulated sugar
• ¼ cup milk
• 40g butter
• pinch of salt

1. Preheat the oven to 275°F.
2. Pass almond flour and powdered sugar together through a sieve two times to remove large pieces. Set aside for later.
3. Beat egg whites until foam appears, then add cream of tartar and continue beating for 2 more minutes. Add salt and white sugar then whip for additional 7-8 minutes or until stiff peaks form.
4. Add food coloring to the egg mixture and whip on low speed until evenly distributed.
5. Gently fold flour and sugar mixture into the egg white mixture (about 65-75 turns), just until the end result looks like molten lava.
6. Transfer batter to a piping bag.
7. Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
8. Tap the pan hard against a flat surface 3-5 times to release air bubbles in the top layer of batter.
9. Let macarons rest until the tops become tacky, about 20-30 mins.
10. Place macaron tray into preheated oven and bake for 19 mins.
11. Remove tray from oven and let cool completely.
12. Pipe a circle of buttercream around the edges of half the shells, then fill the circle with apple filling.
13. Top the filled macarons with the other half of the shells.
14. Pipe an attractive pattern on top of the macarons with the caramel.

1. Caramelize the sugar in a saucepan over medium heat.
2. Add apples, cinnamon, nutmeg, cloves, brown sugar and vanilla paste to the pan. Mix.
3. Add butter slowly, stirring continuously until melted.
4. Add milk and reduce heat to low until thickened.

1. Pass confectioners sugar through a sieve once.
2. In the bowl of a stand mixer, beat butter for 3 minutes or until color lightens.
3. Add confectioners sugar and mix until combined.
4. Add milk, cinnamon, allspice, vanilla bean paste, and salt.
5. Beat until evenly blended and mixture is light and fluffy.

1. Caramelize sugar in a pan on medium high heat until a rich amber color, about 10 minutes. Do not mix the mixture but instead swirl the pan while cooking. If necessary, wipe the pan sides down with some water so the sugar doesn't burn.
2. Remove from heat and very slowly add the butter followed by the milk and salt.
3. Pour into a heat proof bowl to cool down.