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Green Apple Macarons

This easy recipe for green apple macarons has a buttercream filling and light green shells. You can make them ahead of time and freeze them for weeks.

Almond Flour Green Apple Macarons

These green apple macarons are some of my favorite cookies! Made with almond flour, they are naturally gluten-free and have the perfect crunchy-on-the-outside and chewy-on-the-inside texture. The cookie shells are vanilla flavored, and the buttercream is green apple.

Tint the Shells with Food Coloring

I added a few drops of green and yellow food coloring to make light green shells, but you can leave it out. Use gel food coloring instead of liquid so the ratio of liquid ingredients to dry stays the same as in the recipe.

When coloring the macaron cookies a pastel color, use a light hand with the coloring. However, if the color is too pale, it can disappear when the cookies are baked. Also, never brown the cookies when baking, or the shell color will change to brown.

Green Apple Macarons

Baking Mats

Use a silicone baking mat or parchment paper to prevent the macarons from sticking. Silicone mats come in different sizes to fit different pans and ovens. They are reusable, clean easily, and can be used for baking many other things. Some mats have circles printed on them for piping macarons. Draw your own circles on parchment paper by tracing around a small round object (i.e., a child’s cup or small cookie cutter). Trace circles on one side with a dark pen. Then, turn over the paper and pipe macarons on the clean side so they don’t touch the ink.

Green Apple Macarons

Piping Green Apple Macarons

Piping perfectly round macaron shells without circles on a mat takes practice. It took me a while to master this skill, so the cookie shells were the same size. The key to a round cookie is to hold the piping bag perpendicular (straight up and down) to the silicon mat. If the piping bag is held at an angle, the cookies will be misshapen.

Green Apple Macarons

Follow the Recipe Steps for Green Apple Macarons

I found these green apple macarons easy to make. The recipe is straightforward, and there is no guessing when the batter is ready to pipe. However, do not skip the drying step to let the macaron shells form a skin. This helps set their shape so they bake up beautifully. Enjoy!

Green Apple Macarons

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Green Apple Macarons

Green macaron recipe with green apple buttercream
Prep Time 50 minutes
Cook Time 14 minutes
Total Time 1 hour 4 minutes
Course Anytime, Dessert, Snack
Cuisine French
Servings 50
Calories 168 kcal

Equipment

  • food processor
  • round tip (medium sized)
  • extra-large piping bag
  • small star tip
  • small piping bag

Ingredients
  

Cookie Shells
  • 2 ¾ cups (275 g) almond flour (or almond meal)
  • 2 cups + 1 tablespoon (250 g) confectioner’s (icing) sugar
  • 6 ½ large egg whites, divided & at room temperature (Place 6 egg whites in a bowl and 1/2 egg white into another bowl)
  • 1 cup + 1 tablespoon (210 g) castor or granulated sugar
  • green gel food coloring
  • yellow gel food coloring
Buttercream Filling
  • 1 ½ sticks (3/4 cup) butter, softened
  • 3 ½ cups confectioner’s (icing) sugar
  • 1 teaspoon green apple flavoring (LorAnn Oils used)
  • 2 tablespoons cream or whole milk

Instructions
 

Cookie Shells
  • Place a nonstick silicone baking mat or parchment paper on a baking sheet. (See notes below.)
  • Using a food processor, combine the almond flour and confectioner's sugar and process until the mixture is fine. Then sift the flour mixture, discarding any large almond pieces if necessary. Set aside.
  • Using a mixing bowl and the whisk attachment, beat 6 egg whites until foamy. Add 1/3 of the sugar and beat 1 minute until the sugar dissolves. Add half of the remaining sugar and beat for 1 more minute. Then add the rest of the sugar and beat until firm, glossy peaks form, about a minute or two.
  • Add the green apple flavoring. For green pastel-colored cookies, add a small amount of green gel coloring and an even smaller amount of yellow and beat until well mixed.
  • Use a spatula to gently fold the dry ingredients into the egg whites. Mix well. The batter will be thick. Then with a hand whisk, beat the 1/2 egg white until frothy. Stir this egg into the almond mixture to soften the batter and moisten it.
  • Snip off the end of the ex-large piping bag and place the round tip into it. Then place the batter into the bag. Fold over the top of the piping bag and then roll it down and hold the top so none of the batter can escape. Position the bag over the baking sheet, holding it straight vertically. Pipe 1 1/2-inch round circles onto the baking sheet. Leave room between each circle for the batter to spread.
  • Tap the baking sheet on the cabinet to spread out the macarons for baking. Let the macarons sit for about 30 minutes so that they form a dried skin on top. In very dry climates, they might dry out in 10 minutes. In very humid climates, it might take longer. Test the macarons to see if they are ready to bake by placing a finger on top of one. If the batter sticks to your finger, they are not ready. If no batter sticks to your finger, they are ready to bake.
  • Preheat the oven to 300 degrees F (150 degrees C). Bake the macaron shells for 14-15 minutes. Do not brown them or they will lose their color. Let them cool after baking.
  • Remove the macarons very gently by pulling the mat (or parchment paper) away from the shells. This method works easier than trying to pull the shells off the cooking mat. Place the shells flat side up on a large cutting board or another surface. This will make it easier to add the filling to them and they will also be easier to pick up.
Buttercream Filling
  • Use an electric mixer to beat the butter until fluffy. Add the cream and green apple flavoring and beat until well mixed.
  • Add the powdered sugar, one cup at a time, beating after each addition until smooth. If the frosting is too stiff, add more cream. If too soft, add a little more sugar.
  • Add the star tip to the small piping bag. Then, add the frosting to the bag. To half of the cookie shells, pipe small stars on them. Then gently place the remaining cookie shells on top of the cookie shells with stars.

Notes

Gel Colorings

For the cookie shells, use a gel coloring that is not liquid.  I used Wilton Leaf Green and Wilton Lemon Yellow icing colors.

Baking Options

You have three options for baking the macarons.
  1. Use parchment paper on a baking sheet.  To help guide the size of the macarons, draw a circle on the parchment paper using a 1 1/2-inch round cup or another object, spacing out the circles for the macrons to spread.  Place the parchment paper onto the baking sheet with the side you drew on facing the baking sheet.  You will be able to see the circles through the paper.
  2. Use a Silpat-type nonstick baking mat.  Some baking mats have circles printed on them for macaron making.
  3. Or use a silicone mat with macaron cavities.  This type of mat has small cavities that you fill with batter so they are all uniform in size.  Do not fill the cavities completely to the top or the batter might run over the rims and distort the macaron shapes.  It is better to fill them almost full and then take a toothpick and spread out the batter until you gain experience with filling the cavities.

Yield

This recipe makes about 50 macaron sandwich cookies.
Macarons have a short shelf life so freeze any macarons that you are not going to eat right away. They will keep for a few months in the freezer.

Nutrition

Calories: 168kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 1mgSodium: 8mgPotassium: 8mgFiber: 1gSugar: 23gVitamin A: 10IUVitamin C: 0.004mgCalcium: 28mgIron: 1mg
Keyword Apple, Cookie Recipe, French, Green Apple, Macarons
Tried this recipe?Let us know how it was!

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