Apple & Walnut
Macarons
Apple & Walnut Macarons
for 20 macarons d=4.5 cm
GELATIN MASS
Ingredients Total weight: ~ 21 g 100%
• Powdered gelatin 3g 14%
200 Bloom
• Cold water 18 g 86%
1. Pour the powdered gelatin into a clean container and
add cold water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to
allow the gelatin to swell and bloom. It is ready to use.
3. You can make the gelatin mass in advance and store it
in the fridge for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same
weight as you would with powdered gelatin and
soak the leaves in cold water (the leaves should be
fully covered with water).
• The gelatin leaves should absorb exactly the right
amount of water they need in 15 minutes. Then
squeeze them and use immediately.
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Apple & Walnut Macarons
for 20 macarons d=4.5 cm
APPLE CARAMEL
Ingredients Total weight: ~ 414 g 100%
• Glucose/corn syrup 67 g 16%
• Sugar 67 g 16%
• Whipping cream 35% 172 g 42%
• Butter 82% 52 g 13%
• Sea salt/Fleur de sel 3g <1%
• Gelatin mass 15 g 4%
• Apple juice 37 g 9%
• Citric acid solution 1g <1%
• Vanilla 1 pod
1. Pour the whipping cream into a saucepan, add vanilla
seeds, salt and bring the mixture to 80 °C / 176 °F or to
a boil. Take the saucepan off the heat, cover it with a
lid and set it aside.
2. Meanwhile, put sugar and glucose syrup into a large
saucepan and bring to a boil. Shaking the saucepan
occasionally, continue cooking the caramel up to
180–185 °C / 355–365 °F.
3. Switch off the induction and pour half of the hot
cream into the caramel, constantly stirring it with a
silicone spatula. Then turn the heat on and add the
rest of the cream.
4. Reheat the caramel to 104–105 °C / 220–221 °F, stirring
well with a silicone spatula.
5. Take the saucepan off the heat and allow the caramel
to cool down for a few minutes. Add the butter, apple
juice, citric acid solution (citric acid + water in a 1:1 ratio)
and the gelatin mass. Mix until combined.
6. Transfer the caramel to a measuring cup and process
it with a hand blender until smooth.
7. Strain the caramel into a clean bowl, cover it with cling
film touching the surface and leave it to stabilize for
12 hours at room temperature (16-20 °C / 61-68 °F).
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Apple & Walnut Macarons
for 20 macarons d=4.5 cm
STEWED APPLES
Ingredients Total weight: ~ 252 g 100%
• Fresh apples 200 g 79%
• Lemon juice 20 g 8%
• Sugar (1) 10 g 4%
• Sugar (2) 10 g 4%
• Pectin NH 2g <1%
• Dark rum Bacardi 10 g 4%
1. Wash, core and peel the apples. Cut them into cubes
measuring around 1x1 cm.
2. Place apple cubes, lemon juice and sugar (1) into a
saucepan and stew over medium heat until the apple
cubes have softened.
3. In a separate bowl mix sugar (2) with pectin, using a
whisk. Gradually add the mixture to the apples and
cook them for another minute.
4. Take the saucepan off the heat and add rum, mix with
a spatula until combined.
5. Transfer the stewed apples into a clean bowl, cover with
cling film touching the surface and place in the fridge
to cool and set.
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Apple & Walnut Macarons
for 20 macarons d=4.5 cm
WALNUT FRENCH MERINGUE–BASED
MACARON BATTER
Ingredients Total weight: ~ 319 g 100%
• Almond powder 50 g 16%
• Toasted walnuts 50 g 16%
• Icing sugar 45 g 14%
• Sugar 100 g 31%
• Egg whites 70 g 22%
• Egg white powder 3g 1%
• Citric acid 0.75 g <1%
1. Pour the room temperature egg whites into a mixer
bowl, add citric acid and egg white powder. Mix well
with a whisk and set aside for around 10 minutes.
2. Place walnuts in a food processor, add icing sugar and
the almond powder. Process the mixture for 10 seconds
being super careful so as not to overheat the nuts and
prevent them from releasing oil.
3. Start wiping the egg white mixture at medium speed
until a very light foam has formed. There is no need to
whip it until it reaches stable peaks, at the bottom of
the bowl the egg whites have to be liquid.
4. Gradually add the sugar and continue whipping
at medium speed for 10 minutes until the mixture
increases in volume and stabilizes. The meringue
should become very thick.
5. Add the mixture of dry ingredients to the meringue
in one go and fold them into the batter with a silicone
spatula. Beat the air out of the batter by smearing it
against the sides of the bowl. Make sure the batter is
not too liquid. It is better to have a thicker batter, than
a liquid one.
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Apple & Walnut Macarons
for 20 macarons d=4.5 cm
PIPING, DRYING AND BAKING
THE MACARON SHELLS
Ingredients
• Walnut French meringue–based macaron batter
1. Transfer the macaron batter to a piping bag fitted with
a round tip 8 mm in diameter.
2. Pipe the macarons of the desired size on a silicone
mat (parchment paper or a Teflon mat). You can use
a stencil with circles 4 cm in diameter (or macaron
baking mat) to have the macarons of the same size.
Pipe the macarons at some distance (~1.5 cm).
TIP
• To make the macarons round and even, pipe them
perpendicular to the baking tray, not angle–wise.
Do it in a checkerboard order for better baking.
3. Leave the piped macarons to rest in a place with a low
humidity level at room temperature that is not lower
than 20 °C / 68 °F for about 1 hour until they have a
crust on their surface. Check the macarons with your
finger: they should not be sticky. Then it means that
you can bake them.
4. Preheat the oven to 165 °C / 329 °F. Put the macarons
inside and reduce the temperature to 140 °C / 284 °F.
Bake for 10 minutes.
5. Right after baking, remove the macarons from the tray
and leave them on the mat to cool down completely
(~30 minutes).
6. Either freeze the macaron shells or fill them straight
away. You can store the shells in the freezer (-18 °C /
0 °F) in a closed container for up to 3 months.
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Apple & Walnut Macarons
for 20 macarons d=4.5 cm
ASSEMBLING THE MACARONS
Ingredients
• Stabilized apple caramel
• Stewed apple cubes
• Baked macaron shells
1. In the process of assembling lay one half of the shells
flat side up and the other — flat side down. It will help
to pipe the caramel and stick the shells together easier.
2. Put the caramel into the piping bag fitted with a round
tip 10 mm in diameter.
3. Pipe the caramel dome on each inverted shell at a
height of about 1–1.5 cm.
4. Transfer the stewed apples into a piping bag and pipe
the filling in the center of the caramel dome.
5. Sandwich the macaron shells so that the caramel forms
a beautiful rim and doesn’t stick out.
6. Put the assembled macarons in the fridge at 2–3 °C /
36–37 °F for 12 hours to mature.
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