APPLE MACARONS  RECIPE BY

KIRSTEN TIBBALLS

These colourful macarons are a great way practice the technique behind creating
a shaped macaron shell, and are filled with a tart Poached Apple Jelly and a sweet
Cinnamon Mousseline Cream!

INTERMEDIATE

CHOCOLATE APPLE STEM


120 MINS
ITALIAN MERINGUE MACARON
CINNAMON MOUSSELINE CREAM
SAUTEED APPLY JELLY

MAKES 64 complete
macarons

MACARON
METHOD
INGREDIENTS

265g (9.35oz) pure icing (confectioners’) sugar Pre-heat the oven to 150°C (302°F) for fan forced and 165°C
265g (9.35oz) ground almond (329°F) for a conventional oven.
65g (2.29oz) water Place the almond meal and icing sugar into a food processor
265g (9.35oz) caster (superfine) sugar and combine until you achieve a finer texture without the mixture
95g (3.35oz) egg whites (A) getting warm. This is called tant pour tant (TPT). Sieve the
pinch cream of tartar almond and sugar mixture and place in a bowl.
100g (3.53oz) egg whites (B) In a medium saucepan cook the water and sugar to 118°C
Americolour gel colour (The video uses combi- (244.4°F). In the meantime, in the bowl of a stand mixer fitted
nation of Forest green and Electric green) with a whisk attachment, whisk egg whites (A) and cream of tar-
tar so that it reaches a medium peak at the same time that the
EQUIPMENT syrup reaches 118°C (244.4°F). Pour the sugar syrup directly
over the whipped egg whites to make an Italian meringue. Whisk
Robot Coupe or food processor until the meringue cools to approximately 50°C (122°F) or the
thermometer bowl is cool to touch. Add in the colour so that it’s a bit brighter
stand mixer than your desired end result, as it will lighten after adding the
disposable piping bag remaining ingredients.
10mm plain piping tube
Demarle Silpat Mat CONT...
aluminum tray

 NOTES

This recipes uses the Italian method for macaron as it

holds it's shape better.
Keep in mind every oven is different so check the mac-
aron is completely baked before removing it.
It’s best to use aged, or clarified, egg whites. Separate
your eggs whites and allow to sit at room temperature
for at least 24 hours prior to using.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CONT...

In a large bowl combine the TPT with egg whites (B) to form a relatively firm paste. Take one third of the meringue and
incorporate it into the almond paste mixture until you have no lumps. Add the remaining meringue and mix until the mix-
ture starts to level out when left to sit. Transfer the mixture into a piping bag fitted with a 10mm plain piping tube. Trace
30mm discs onto a sheet of baking paper that will fit your oven tray. Cover the stencils with a Silpat baking mat if you
have one. If you don’t have a baking mat use the baking paper turned upside down so that the stencils are underneath.
Pipe the macaron mixture onto a tray as demonstrated in the video. Bake the individual macarons at 150°C (302°F) in
a fan forced oven or 165°C (329°F) for 15-20 minutes. If your macaron shells start to colour, lower the temperature.
Once cool, freeze the shells prior to assembly.

CINNAMON MOUSSELINE CREAM

METHOD
INGREDIENTS

Heat the milk, caster sugar (A) and the cinnamon in a sauce-
500g (17.64oz) full cream (whole) milk
pan. In a bowl, beat the yolks with caster sugar (B), pre-mixed
75g (2.65oz) caster (superfine) sugar (A)
with the corn starch. Once the milk boils, pour the milk over the
3g (0.11oz) ground cinnamon
yolks and whisk before pouring everything back into the sauce-
130g (4.59oz) egg yolks
pan. Bring to a boil while whisking for approximately 2 minutes,
75g (2.65oz) caster (superfine) sugar (B)
before whisking in the butter a piece at a time. Pour onto a lined
70g (2.47oz) cornflour/ corn starch
tray. Keep in fridge overnight. Transfer the mousseline into a
280g (9.88oz) unsalted butter
disposable piping bag fitted with a 10mm plain piping tube.
EQUIPMENT

whisk
Demarle Silpat Mat
aluminum tray
disposable piping bag
10mm plain piping tube

POACHED APPLE JELLY

INGREDIENTS METHOD

Pre-soak the gelatine in a bowl of chilled water. Peel, core and

3g (0.11oz) gold gelatine sheets 
210g (7.41oz) Granny Smith apples, diced
42g (1.48oz) caster (superfine) sugar
70g (2.47oz) Ravifruit Green Apple Puree 
10g (0.35oz) lemon juice
EQUIPMENT
Silikomart Round Insert SFM004
dice the apples finely. Add the apples to a saucepan with the
caster sugar and apple puree and lemon juice. Place the lid on
the saucepan and slowly poach until the apple is soft and just
holds its shape. Add the pre-soaked gelatine and and spoon into
a small Silikomart Round Insert Mould, filling it about 3/4 of
the way. Place into the freezer. If you don’t have a mould, you
can pour the jelly into a lined tray, freeze and cut out individual
discs.

 SUBSTITUTE

3g (0.11oz) gold gelatine sheets {for}

1.5 individual gold gelatine sheets {for}
18g (0.63oz) gelatine solution

70g (2.47oz) Ravifruit Green Apple Puree {for}

70g (2.47oz) unsweetened apple juice

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE APPLE STEM
METHOD
INGREDIENTS

200g (7.05oz) Callebaut 823 Milk Couverture Place the couverture into a food processor and mix until you
33.6% just achieve a pliable paste. Take a small pinch of the paste and
roll it on a granite or marble surface with your hands or a firm
EQUIPMENT plastic sheet. Put slightly more pressure on one side so that one
end is thicker than the other. Cut the thicker end on an angle
Robot Coupe or food processor and set at a slight curve

SPRAYING

INGREDIENTS METHOD

In a saucepan, heat the Mycryo cocoa butter until it is half

10g (0.35oz) red oil-soluble colour powder
melted and sieve in the red oil-soluble colour. Stir vigorously
150g (5.29oz) Callebaut Mycryo Cocoa Butter
and allow to cool to exactly 31°C (87.8°F). Transfer to the cup
EQUIPMENT of a spray gun and spray as demonstrated in the video. If your
macaron shells are coming from the freezer, ensure they come
spray gun to room temperature before spraying.
thermometer

ASSEMBLY
METHOD
EQUIPMENT
Turn over every second macaron. Place the apple jelly into the
disposable piping bag
centre of the macaron and surround with cinnamon cream. Top
10mm plain piping tube
with a macaron shell and place the chocolate apple stem in the
top.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.