What’s better than a dainty and delicious macaron? A macaron tart! Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder. Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder. Horseradish, parsley, egg and potato were all out…but charoset caught my attention. Apples, walnuts and cinnamon…now that is something I can work with!
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!
4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon
½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter
½ 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.