Toffee Apple Macarons

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What is your fondest memory of Bonfire Night? Is it the wrapping up warm in your favourite hat to watch the fireworks? Gathering everyone round the bonfire with a warm cup of mulled wine? Or perhaps it’s the sparklers? Yes it’s the sparklers isn’t it?

Well aside from the sparklers my best memory of childhood bonfire night was that it was the one and only time a year I was allowed a Toffee Apple. I mean who doesn’t love a toffee apple? I’d always pick the one that had the thickest toffee, which was actually to my own deteriment as I then spent most of my night picking the toffee out of my teeth, but, it made me so happy and the memory of those feelings never fail to put that smile back on my face.

So with that nostalgia and my forever growing love of eating and baking macarons I decided to create my own adult version of this childhood favourite. Toffee Apple Macarons. It really doesn’t get much better than these.


Makes 12

Preparation time: 45 minutes

Baking time: 13-15 minutes


70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g Caster sugar

¼ tsp apple green food coloring

For the toffee

200g caster sugar

2tbsp golden syrup

1/2 tbsp vinegar

50ml water

For the apple butter filling

2 granny smith apples

1 tsp cinnamon

100g butter, softened

200g icing sugar


Preheat the oven to 180 degrees and leave a rack in the lower third of the oven.

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the icing sugar and process until combined.

Pass the sugar/almond mixture through a sieve, pushing down on the clumps. Leave to one side.

Whisk the egg whites and caster sugar with an electric whisk or KitchenAid on a high-speed, until they hold stiff, glossy peaks. Add the apple green food colouring then whisk on a high-speed for 30 seconds.

Add the dry ingredients all at once and fold with a spatula, mixing from the bottom of the bowl upwards. Repeat these folds until the batter flows like lava.

Place a piping bag inside a glass and pour the batter into it. Secure the top and snip the end to about 1cm. Pipe some batter onto the corners of 2 baking trays, both lined with parchment paper.

With the piping tip ½ inch above the tray, pipe circles about 3cm in diameter ensuring to leave 1 inch space between them. Tap the sheets firmly against the kitchen work surface to release any air bubbles.

Bake on the lower shelf of the oven for 10-13 minutes. Allow to cool completely before drizzling over toffee and piping the apple butter filling.


For the toffee drizzle

Pour the sugar into a pan along with 50ml water and put on a medium heat.

Cook for 5 mins until the sugar has dissolved, then stir in the vinegar and golden syrup.

Set a sugar thermometer in the pan and boil until 150C or if you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water being careful not to spill any as it can cause serious burns. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

Once the toffee is ready lay half the macarons rounds out onto a sheet of baking paper. With a tbsp take a spoonful of toffee and drizzle it over the rounds. Watch that you don’t get any toffee on your fingers while drizzling as it will be very hot. Leave them to one side to set hard while you make the apple butter filling.


For the apple butter filling

Peel and core the apple and cut into small cubes.

Melt the butter in a pan and mix in the apple, cooking until softened. Add a tsp of cinnamon and add to the mix.

Once soft pour the apple into a blender and blitz into a puree.

In your mixer blend the butter and icing sugar together until smooth then add your apple puree.

Pour the apple butter into a piping bag your chosen nozzle and pipe onto your plain macaron rounds, topping each with your toffee decorated rounds.

These will store in an air tight container for a few days if kept in the fridge.