A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!
Charoset Macaron TartServes 6-8
Cinnamon Macaron Crust4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon
Apple Butter Buttercream½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter
Walnut and Apple Butter Compote½ Cup Ground Walnuts
½ Cup Apple Butter
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper. With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.
In a separate bowl, whisk the powdered sugar, almond flour, salt and cinnamon together. Fold the flour mixture into the egg whites until thoroughly combined.
On one cookie sheet, scoop out ½ the batter, about 1 ¼ cups. Scoop the other half on the other sheet. With a spatula, carefully spread each of the mixtures into an 8 inch circle. With the back of a spoon, try to even out the top. Let sit for 15 minutes to dry and develop a crust. Place in the oven and bake for 15 minutes. Remove from oven and let cool.
In a bowl add the butter, powdered sugar and apple butter. With an electric mixer, beat until the mixture is combined and it becomes soft and spreadable.
Carefully turn one of the macarons over and peel the parchment paper of the bottom. This will be the bottom of your tart. Evenly spread the buttercream over the macaron. Carefully flip the other macaron over and peel off the parchment paper. Place the side facing the pan on top of the buttercream. Sprinkle with powdered sugar
Combine the walnuts and apple butter in a separate bowl and serve a few tablespoons with each serving of the macaron tart.