Spiced Macarons with Apple Filling

Ingredients

• 300 g ripe apples (e.g., Boskop)
• 1 tbsp butter
• 0.25 tsp ground cinnamon
• 1 pinch ground cloves
• 160 g fruit gel sugar (2:1)
• 1 tbsp Lemon Juice
• 60 ml apple juice
• 120 g peeled almond kernels
• 2 egg whites
• 1 tsp lemon juice
• 150 g powdered sugar
• 1 pinch Cinnamon powder
• 1 pinch Cardamom
• 1 pinch ground cloves

Instructions

1. 1.

   For the jam, peel, quarter, core and finely dice the apples. Melt the butter in a saucepan and sauté the apple cubes for about 10 minutes. Add the spices, gel sugar, lemon juice and apple juice; stir, bring to a boil and simmer for 4 minutes until sparkling. Transfer the mixture into well‑lined jars, seal tightly, flip upside down for 10 minutes, then turn right side up and let cool completely.

2. 2.

   Preheat the oven to 120 °C (fan) and line a baking tray with parchment paper.

3. 3.

   Grind the almonds in a blender until very fine. Whisk the egg whites with lemon juice until stiff peaks form; gradually fold in powdered sugar and spices, whisking until a glossy, firm batter forms, then gently fold in the almond flour.

4. 4.

   Fill a piping bag fitted with a large round tip with the batter. Pipe even meringue dots (about 2 cm diameter) onto the tray and lightly flatten them. Bake for about 30 minutes, leaving a small gap in the oven door. Remove from the oven and cool completely.

5. 5.

   Spread jam on half of the macarons on their flat side and sandwich each with another macaron to complete the cookie.