Apple Pear Streusel Pie Macarons started as apple, a just plain apple mac. Then we paired it with our Pecan Oat Crumble. Add in the Pear Cinnamon Jam from That Bread Lady and this Apple Pear Streusel Pie Macaron went from good to absolutely extraordinary.
Parts to the Apple Pear Streusel Pie Macarons
Apple: We use freeze-dried apples in our buttercream, and pulse them in a food processor until they are very fine. Add about 2 tablespoons per batch of buttercream. We also add a 1/2 teaspoon of cinnamon to the buttercream to really bring that flavor home. While it might taste granualar at first, after a few hours the apple absorbs into the buttercream leaving a subtly delicious apple-buttercream flavor.
Pear: We took a recipe from the amazing Heather Smith over at That Bread Lady and made a batch of this delicious (and naturally thick) jam. This jam hands down will change your life. If you want something quicker, head to the preserve aisle in the grocery store and pick up a pre-made pear jam. You can find her recipe HERE, at Cake by Courtney.
Streusel: Our Pecan-Oat Crumble was the only one for this job. You can either omit the pecans in the recipe (see below) or keep them; it’s good both ways.
PUTTING IT TOGETHER
Next, smear a tiny bit of buttercream on all shells, this helps the jam stay in the middle instead of slowly seeping into the shell.
After the buttercream barrier is in place, pipe a circle around the outer edge of the macaron.
Next, you will fill in with a tiny bit of jam. I really wanted to say wee bit of jam. But I didn’t have an English muffin, or my tea and crumpets, but I love the way the British speak. (One of my great-great grandmothers was from England, so I come by it honestly. The other grandmother was from Italy.)
Finally, fill with the Pecan Oat Crumble.
Here are some other Thanksgiving favorite flavors:
Apple Pear Streusel Pie Macarons
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Piping Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
Ingredients for SweetMacShop Macaron Shells
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 205 grams almond flour
- 1 tsp. clear vanilla extract
Ingredients for Pecan Oat Crumble
- 85 grams old fashioned oats approx. 3/4 cup + 1 tbsp.
- 1/4 cup pecans, chopped
- 60 grams brown sugar approx. 1/4 cup
- 40 grams all-purpose flour, sifted
- 3 Tbsp unsalted butter room temp
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Ingredients for American Buttercream
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- 2 Tbls. apple powder made from freeze-dried apples
- 1/2-1 teaspoon cinnamon
Instructions for SweetMacShop Macaron Shells
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar and almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit “tare” button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we’ll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER’S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You’ll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker’s half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker’s half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Instructions for Pecan Oat Crumble
- Preheat oven to 375 degrees farenheit.
- Line baking sheet with parchment paper. Place a bowl on a food scale, and measure all ingredients into bowl. Add in the spices by using measuring spoons. Add in the chopped nuts.
- In bowl of mixer, and using the flat paddle attachment, add ingredients from bowl: oats, brown sugar, flour, butter, cinnamon, nutmeg, cinnamon, pecans and salt. Mix just until combined. Mixture should be crumbly.
- Spread the crumble out on prepared pan. Scatter around pan so crumble bakes evenly. Bake for 8-10 minutes, stirring once halfway through.
- Let cool completely. Store in airtight container in fridge for up to two weeks, one month in the freezer.
Instruction for American Buttercream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time. PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference, adding the cinnamon at this time. You may use up to a full teaspoon of cinnamon, according to your taste. We make a huge batch of plain, then add flavor and color depending on the amount of buttercream we need. Making one large batch saves time in the long run.
- American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.