Miso-Caramel Spiced Apple Macarons

A blend of flavors that taste like peak fall

Apple cider being well-stocked in stores is always one of my favorite aspects of fall, these macarons take the standard apple cider flavor and up it a notch by incorporating a miso-caramel ganache as well

Miso-Caramel Spiced Apple Macarons

Ingredients:

1. 120g almond flour

2. 120g powdered sugar

3. 120g granulated sugar

4. 90g egg whites

5. 32g water

6. 1/8 tsp cream of tartar

7. 1/4 tsp Sugar Art Pumpkin color

Miso-Caramel

Ingredients:

1. ~100 g chewy caramel candies

2. ~20g heavy cream

3. 1/2 Tbsp butter

4. ~1.5 Tbsp white miso paste

Miso-Caramel Ganache

Ingredients:

1. 125g white chocolate

2. 86g heavy cream

3. ~3 Tbsp Miso-Caramel

Spiced Apple Jelly

Ingredients:

1. 200g apple cider

2. 1 tsp nutmeg (or to taste)

3. 1 tsp cinnamon (or to taste)

4. 3 whole anise pods

5. ~1/2 of a lemon peeled

6. 2 tsp citric acid

7. ~10g low methoxyl pectin (sometimes can require more to set)

Directions:

Miso-Caramel Spiced Apple Macarons

Steps:

Step 1

I start off by measuring out all of my ingredients prior to proceeding with any further steps, once you start the process it's usually for the best to keep going and not stop intermittently.

Step 2

Mix the almond flour, powdered sugar, powdered egg whites, and color powder together in a bowl

Step 3

Combine the water with the granulated sugar in a saucepan

Step 4

Separate your egg whites into half (45g) portion sections

Step 5

Add one section of the egg whites into the sifted almond flour and powdered sugar and mix until it forms a thick paste, cover the bowl this mixture is in with a towel or plastic wrap while you work on the meringue

Step 6

Pour the other section of egg whites and cream of tartar into the bowl for your stand mixer and start whisking the egg white together on a medium-high speed (i.e. ~7-8 on a kitchenaid).

Step 7

Once the eggs start to get foamy, start heating your saucepan with the sugar and water mixture until your syrup reaches ~118C (240F)

Step 8

Once your syrup reaches 118C (240F) and your egg whites have been whisked to soft peaks, bump up the kitchen aid to 9 and slowly pour the syrup into the egg whites.

Step 9

Continue whisking the egg whites until the merengue your mixing bowl becomes cool to the touch (~85C, ~5-7 minutes), doesn't need to be stiff peaks

Step 10

Take a spoon or spatula of your merengue and add it to your almond paste mixture, then mix until well combined

Step 11

Add the rest of your merengue and start the macaronage process, I'd recommend looking at some videos for this step. Basically you want to mix the batter by scooping the batter along the walls of the bowl and bring it in to the batter at the center of the bowl in a sweeping motion. You will be done with this step once your batter is roughly the consistency of running lava.

Step 12

Once your batter is the correct consistency, transfer into a piping bag fitted with Wilton 2A piping tip (or a different one depending on what you prefer)

Step 13

Place your parchment paper/teflon sheet/silicon mat on a metal baking sheet, and then start to pipe out your macarons by piping the batter while holding the piping bag such that it's perpendicular to your sheet.

Step 14

Once you've finished piping the macarons, tap the baking sheet on the edges of a table or floor to induce air bubbles trapped in the piped macarons to rise to the surface. Pop those with a toothpick if necessary

Step 15

Preheat your oven to 310-315 F* and wait for your macarons to become dry to the touch (i.e. the batter should not stick to your finger if you touch them, usually takes around 30 min-1 hour depending on the environment).

Step 16

Put your macarons in the oven and give them ~15-30 minutes to bake, it's dependent upon both your oven and also a check to see if they're done is to try and jiggle the top of one of the macarons to the sides gently, if it doesn't move then you should be good to go.

Step 17

Take your macarons out of the oven and let them cool before removing them from your mat.

Miso-Caramel

Step 1

Place caramel candies and butter in a saucepan together and heat on medium while stirring until incorporated well and liquidy

Step 2

Take saucepan off of heat, add cream and miso paste and return to heat while stirring until well incorporated

Step 3

Pour the mixture into a mason jar/glass tupperware and store in the fridge until ready to use for the ganache.

Miso-Caramel Ganache

Steps:

Step 1

Finely chop white chocolate and put in a large (ideally glass) container or bowl

Step 2

Place heavy cream into saucepan and heat until 82C.

Step 3

Pour heated cream over chopped chocolate, then let sit 7-10 minutes.

Step 4

Immersion blend chocolate and cream until completely incorporated.

Step 5

Put miso-caramel into mixture and continue to immersion blend until well incorporated.

Step 6

Taste ganache and continue to add small amounts of any additional amounts of miso-caramel to reach desired flavor into ganache and then blend.

Step 7

Cover ganache and place in fridge for ~1 hour or until it has set.

Spiced Apple Jelly

Steps:

Step 1

In a saucepan, combine lemon peel, apple cider, cinnamon, nutmeg, citric acid, and anise pods.

Step 2

Heat the mixture over medium heat until it boils.

Step 3

Remove from heat, cover saucepan with a lid, and let steep for 20 minutes.

Step 4

Pour contents of saucepan through a sieve to remove everything but the cider itself.

Step 5

Return cider into the sauce pan and heat until boiling

Step 6

While whisking, carefully sprinkle in the pectin until there are no clumps and the pectin is fully incorporated.

Step 7

Continue whisking while letting the mixture boil over medium heat for ~2-3 minutes.

Step 8

Pour contents of saucepan into a mason jar, seal, and store in fridge until it has cooled and set (I prepare mine the prior day but a few hours should do).

Step 9

When ready to pipe, take a fork and whisk the firm jelly until it breaks up and becomes more of a paste-looking consistency.

Assembly

Steps:

Step 1

Take ganache out of fridge and let warm at room temperature for 30 minutes

Step 2

Place ganache into piping bag fitted with 2A tip

Step 3

Place jelly into piping bag fitted with Wilton 199 (or equivalent smaller) tip

Step 3

To assemble macarons, pipe dollop of ganache onto bottom macaron shell, then pipe jelly directly into the ganache dollop, and then press the two shells together to form completed macaron

Step 4

Place completed macarons into fridge and leave overnight to mature