Ingredients
Scale
- 110g almond meal
- 140g icing sugar sifted
- 90g apple tea
- 10g egg white powder
- 100g castor sugar
- 2 drops of lemon
- 100g butter
- 100g sifted icing sugar
- 90g apple butter
- 2 teaspoon ground cinnamon
Instructions
- In a food processor, blend almond meal and icing sugar until smooth. Sift and set aside.
- Combine cooled apple tea with egg white powder in a mixing bowl; whisk until frothy.
- Whisk the mixture in a kitchen mixer until soft peaks form. Gradually add castor sugar and continue whisking until stiff peaks develop.
- Gently fold half of the almond mixture into the meringue, then mix in the remaining half until shiny.
- Pipe onto greaseproof paper on baking sheets and let them dry for 20-30 minutes.
- Preheat oven to 150C, bake macaron shells at 140C for 12-14 minutes, then cool completely.
- For filling, whisk together butter, icing sugar, apple butter, and cinnamon until creamy.
- Assemble by piping filling onto one shell and topping with another.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 88
- Sugar: 7g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg