Apple cinnamon buttercream macarons

The Apple cinnamon buttercream macarons Recipe

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
1 cup applesauce
1 apple, cored and chopped
(including peel)
1 tablespoon cinnamon
1 cup plus 2 tablespoons (2¼ sticks; 9 ounces/230 grams) chilled unsalted butter, preferably European-style

Beat together the eggs and the sugar with the electric mixer at high speed; you want your batter to double in volume and become ® fluffy.

Pour into a saucepan, stir in the applesauce and the chopped apple, and heat at medium temperature, stirring continuously until the mixture forms a compact batter.

Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.When the batter is cold, add the cinnamon and the butter, cut in small pieces; beat at high speed, using the mixer’s wire whip attachment, until no butter pieces are visible.

Apple cinnamon buttercream macarons
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